Show 262, February 24, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s crave-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has three canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us with the 411 how you can help.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 262, February 24, 2018: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

When a straw is really needed for a takeout beverage with a lid consider using one of the new versions of the improved biodegradable straws. There are also reusable metal straws available.

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Play

February 24: The Oscars and Governors Ball, Panxa Cocina, Smog City Brewing, Cochon555, Berlin Bistro

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an enticing preview of this Saturday’s crave-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

Laurie Porter“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.”

“By 2012, we’d grown faster than ever expected. After the purchase of our own full-scale brewing equipment, we formalized plans for our new brewery and taproom in Torrance, CA. In 2013, we received final building and license approvals and began brewing and opened our brewery taproom in May of 2013. Our Taproom in Torrance has become an amazing home for locals and visitors alike.”

“In January of 2017, we had an opportunity to join a unique and progressive project called SteelCraft in Long Beach. SteelCraft is a re-purposed outdoor food hall made entirely out of recycled shipping containers. This gorgeous outdoor beer garden has plenty of flavorful food options to choose from while you drink a delicious Smog City Beer.”

“Stop in and see us for a taste of our proven and experimental beers in Long Beach or a tour of our brewery & taproom in Torrance.”

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Laurie Porter is also The President of the L.A. County Brewers Guild with over 50-member breweries in Los Angeles County.

The mission of the Los Angeles County Brewers Guild is to promote and protect local independently-owned craft breweries and advocate for the strengthening of the craft beer industry. The LABG strives to encourage the growth of world-class beer culture within L.A. county through various educational efforts and aims to stimulate growth through community engagement. Formally founded in 2013, the LABG is a federally recognized 501(c)6 non-profit organization.

Brady Lowe of Cochon 555Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork.

Cochon555’s 2018 group of cutting-edge chefs from across the city has each participant cooking one whole heritage breed pig raised by a family farm. The competing chefs include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.

One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Cook Pigs Ranch, Rancho Llano Seco, Winfield Farm, Sowbelly Sustainable Farm, and Peads & Barnetts to create a maximum of 6 dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.

Founder Brady Lowe is our “hog wild” guest.

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 160, February 20, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s positively a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood, is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root-to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 160, February 20, 2016: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach

Tim BalenBerlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen.

It’s a sad fact that 40 per cent of fresh food produced in America ends up in a landfill. This is perfectly good, edible food.

Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Play

Show 160, February 20, 2016: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Continue…

Tim BalenThe program on Sunday, March 6th is a benefit for the non-profit Food Finders food rescue organization.

“Just Eat It. A Food Waste Story” is a lively, funny and thought-provoking, 97-minute film produced in 2014 by filmmakers and food lovers Jen Rustemeyer and Grant Baldwin. The pair dive into the issue of food waste from farm, through retail and restaurants, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food for six months. What they find is truly shocking.

Following the film at 1:30 p.m. on Sunday afternoon, March 6th, Berlin Bistro Executive Chef Tim Balen will present a unique multi-course “Root-to-Stem” lunch made primarily from fresh vegetable and fruit scraps, along with other perfectly edible food products that are typically discarded as unusable.

The menu includes:

  • Beet Skin Pickled Egg Salad
  • Brown Beech Mushroom Stock – Spring Vegetable Soup
  • Carrot Top Salsa Verde

All lunch guests will take home a mason jar of Berlin’s housemade Blood Orange Infused Vinegar.

Play

February 20: Mary Sue Milliken, Napa Rose, Blue Plate Restaurant Group, Berlin Bistro, Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, “Just Eat It. A Food Waste Story” followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Mary Sue MillikenLeave it to our local celebrity chefs and Food Network favorites, Mary Sue Milliken and Susan Feniger, to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore.

“One giant leap for restaurateurs. The year was 1981 when two newly minted chefs named Mary Sue Milliken and Susan Feniger opened a 39-seat restaurant off Melrose Avenue with a worldview that would catapult their careers – CITY. Now 35 years later, the “Too Hot Tamales” are throwing it back to host the return of CITY Night on Leap Day, Monday, February 29th at 6:00 p.m.”

“For one night Border Grill Downtown Los Angeles warps to the 1980’s with a prix-fixe selection from the CITY menu repertoire that introduced Los Angeles eaters to radical flavors and signature dishes from Thailand, India, Italy, France and Greece with French-inspired technique. Nostalgic new wave diners and the uninitiated curious can enjoy the limited engagement at $125 per person.”

Mary Sue Milliken takes us back to the beginning in 1981.

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica. She is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member.

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course right there, tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

Jeniifer Morton of Blue PlateFor the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles.

Jenny Rush owns and operates Blue Plate in Santa Monica, Blue Plate Oysterette in Santa Monica and West Hollywood, and Blue Plate Taco in Santa Monica. “PPLA Food Fare is pleased to recognize Jenny for her outstanding contributions to Los Angeles’ culinary culture as well as her dedication to PPLA’s mission to support community health, education and wellness.”

PPLA Food Fare is one of Los Angeles’ most eagerly anticipated annual foodie events. On Thursday, March 3, 2016, this gastronomic affair will showcase over 100 of Southern California’s best chefs, restaurateurs, caterers, wineries, breweries, vendors and merchants, as well as entertainment, raffles and auctions.

Food Fare is PPLA’s largest fundraising event of the year. Proceeds benefit the health care and education services that PPLA offers through their 20 health centers throughout LA County. Founded in 1965, Planned Parenthood Los Angeles will be celebrating its 50th anniversary at the 2016 Food Fare.

Honoree Jenny Rush is our guest.

Tim BalenBerlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen.

It’s a sad fact that 40 per cent of fresh food produced in America ends up in a landfill. This is perfectly good, edible food.

Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

“Just Eat It. A Food Waste Story” is a lively, funny and thought-provoking, 97-minute film produced in 2014 by filmmakers and food lovers Jen Rustemeyer and Grant Baldwin. The pair dive into the issue of food waste from farm, through retail and restaurants, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food for six months. What they find is truly shocking.

Following the film at 1:30 p.m. on Sunday afternoon, March 6th, Berlin Bistro Executive Chef Tim Balen will present a unique multi-course “Root-to-Stem” lunch made primarily from fresh vegetable and fruit scraps, along with other perfectly edible food products that are typically discarded as unusable. The menu includes:

  • Beet Skin Pickled Egg Salad
  • Brown Beech Mushroom Stock – Spring Vegetable Soup
  • Carrot Top Salsa Verde

All lunch guests will take home a mason jar of Berlin’s housemade Blood Orange Infused Vinegar.

Colin McGinleyHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

For the Pechanga Wine Festival on February 27th Chef Colin’s department will be serving Cava and Cantaloupe Lollipops with Saffron and Jamon Serrano. Also, stuffed mini sweet peppers with Longaniza, Shrimp and Potato.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula