Show 222, May 6, 2017: Executive Consulting Chef Brendan Collins, Tower 12, Hermosa Beach

Brendan CollinsTower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics.

Tower 12’s food program is guided by Consulting Chef Brendan Collins, one of Los Angeles’ most distinguished culinary names, alongside Executive Chef Alex Granados. The Tower 12 team created a menu full of delights for the hungry surfer

Shareable starters include Woodfired Garlic Blue Shrimp with Whole Caledonian Shrimp, garlic butter & charred sourdough, Cheese Steak Poppers with Yorkshire popovers, ribeye, peppers, onion & cheese sauce and Chicken Lollipop Wings with green apple & bourbon chipotle hot sauce. Tower 12 also offers an assortment of chef selected charcuterie and artisan cheese boards. Signature salads include Roasted Heirloom Beets with Caña de Cabre Goat Cheese, baby greens, cherry tomato, Banyuls vinaigrette and Smoked Chicken Waldorf with house-smoked chicken, candied walnuts, green apple, bleu cheese, baby gem & cranberry balsamic vinaigrette.

Hand-tossed pizzas baked in Tower 12’s woodfired oven include the Banzai Pipeline Hawaiian Pizza with parma cotto ham, pineapple, Fresno chilis, mint & tomato sauce and Magic Mushroom Pizza with forest mushrooms, truffle gremolata, crème fraiche & arugula. Among the “between the bread” offerings are a House-Smoked Pastrami Sandwich with double-smoked, hand-cut pastrami, Emmental cheese, coleslaw & house Russian dressing on grilled marble rye and Ahi Tuna Banh Mi Burger with sushi grade tuna, cucumber, Vietnamese mint, nam sauce, roasted peanuts, cilantro, hoisin, pickled carrots & cucumbers on a sesame seed bun.

Hearty entrees include a 12-Hour Braised Short Rib with brown butter mashed potatoes & grilled broccolini and Organic Salmon on Cedar with a miso glaze, grilled broccolini & chile marmalade. Rounding out the menu are vegetable sides such as Grilled Broccolini with lemon, garlic, shallots, extra virgin olive oil & chili flakes and Brown Butter Mashed Potatoes with Yukon potato & caramelized brown butter.

Tower 12 houses two full-service bars specializing in handcrafted cocktails, wine and 30 local brews on tap. Located on a second story deck with beautiful ocean views, Tower 12 features a wraparound, wooden outdoor balcony and interconnected rooms that feel more like a kickback for friends than a public space.

Chef Brendan joins us with the highlights and the surf report.

 

Play

Show 171, May 14, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN 1000 – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award presented by Nation’s Restaurant News. The vibrant Chicago dining scene will be well represented in the show! You don’t want to miss this show.

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

Now a stimulating peak at Saturday’s tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. Today Collins is the Executive Chef and Proprietor of Birch in Hollywood, Larry’s in Venice as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Congratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

From the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD: The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

There is a novel way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free provides us with all the needed 411.

Shrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean? Does size matter? Fresh or frozen? Wild caught or farm raised? Should you pay attention to where the shrimp comes from? Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a peel-and-eat feast.

The Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor, in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

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

Play

Show 171, May 14, 2016: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant.

Today Collins is the Executive Chef and Proprietor of Birch in Hollywood, Larry’s in Venice as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Chef Collins is performing a cooking demonstration on the Cooking Stage at 12 Noon with a recipe from his new book, Cooking Blokes & Artichokes with a prior book-signing at 10:30 a.m. The heart-felt forward is by Celebrity Chef Curtis Stone. Much earlier in their careers they worked together in the London kitchen of Marco Pierre White.

“Are you looking for tasty, no bullshit food? You’ve come to the right place. Cooking, Blokes + Artichokes is for every bloke searching for inspiration and a solid guide to good cooking. Brendan’s 100 straightforward recipes can help any modern man broaden his kitchen skills – from making proper vinaigrette to the foolproof technique for braising meat.”

The Hollywood Farmers Market and the parent non-profit, SEE-LA, are celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series for the balance of May features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors

Play

May 14: Brendan Collins, Dahlia Narvaez, Meathead Goldwyn, Santa Barbara Car Free, Burger Parlor

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

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, most recently, Brea, is back as today’s special Guest Host.

Now a stimulating peak at Saturday’s tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Congratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

From the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD : The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

There is a new way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free provides us with all the needed 411.

Shrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean ? Does size matter ? Fresh or frozen ? Wild caught or farm raised? Should you pay attention to where the shrimp comes from ? Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a peel-and-eat feast.

The Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor, in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

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

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant.

Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Chef Collins is performing a cooking demonstration on the Cooking Stage at 12 Noon with a recipe from his new book, Cooking Blokes & Artichokes with a prior book-signing at 10:30 a.m.

The Hollywood Farmers Market and the parent non-profit, SEE-LA, are celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series for the balance of May features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors

Dahlia Narvaez at the James Beard AwardsCongratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room at the age of 22.

Looking to take the next step in her career, Dahlia confidently strode through the doors of La Brea Bakery and asked for a counter job. But she never worked a minute behind the counter, vaulting immediately to the kitchen at Nancy Silverton’s Campanile where, in 2003, she was name Executive Pastry Chef.

Dahlia left Campanile in 2006 to assume the role of Executive Pastry Chef for what was to soon become Osteria Mozza and Pizzeria Mozza. Dahlia developed the menus and pastry departments for all of Mozza’s LA restaurants and oversees the department in Newport Beach and Singapore.

As a side project Chef Dahlia also created the distinctive dessert menu at Chef Chris Feldmeier’s Moruno located in the Original Farmers Market at Third & Fairfax. It’s really all in the Family as Chef Dahlia and Chef Chris are married.

Meathead GoldwynFrom the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD: The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s: practice, patience, persistence, and a knowledge of key cooking principles.”

Laura Kath of Mariah MarketingThere is a new, au courant way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free joins us with all the needed 411.

“Start your vacation when you get on the train! Relax on your trip to Santa Barbara, then show your Amtrak ticket to our partners for some amazing experiences.”

Through December 31, 2016, travelers to Santa Barbara can show their Amtrak tickets (paper, e-ticket, or mobile device) to the following attractions and activities for specials and experiences: Adventure Company of Santa Barbara (kayaking & surf lessons), Captain Jack’s Tours & Events (wine tasting or horseback riding), Celebration Cruises (Lil Toot & Azure Seas sailing), CONDOR Express (whale watching), I Bike Santa Barbara (cycling wine tours), Pali Wine Company, Santa Barbara Maritime Museum, Santa Barbara Trolley Company, Santa Barbara Zoo, Segway of Santa Barbara, Sunset Kidd Sailing Cruises and Wheel Fun Rentals (bikes).

Santa Barbara Car Free is an award-winning project founded and led by the Santa Barbara County Air Pollution Control District with more than 100 community partners who are dedicated to making car free vacations care-free.

Andrew Gruel and his son WilliamShrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean? Does size matter? Fresh or frozen? Wild caught or farm raised? Should you pay close attention to where the shrimp comes from? Are there any food safety concerns to be aware of about consuming shrimp?

Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a veritable peel-and-eat feast.

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

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

Next a mouthwatering preview of Saturday’s fully overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a viable business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great, easy-to-prepare recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party” concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation isSin and the Silver Screen: The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

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

Play

Show 134, August 8, 2015: Executive Chef Brendan Collins, Birch and The Corner Door

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Drawing on his training in butchery and belief in using the whole animal, Collins is dedicated to using only the best ingredients and cooking food that he likes to eat. He combines impeccable French technique, seasonal California ingredients, and his inimitable “British lad” attitude to create a cuisine that is at once comforting and exciting, while maintaining a relaxed, English pub atmosphere

His newest project is a modest British pub, Butcher’s Dog, located in Sawtelle’s Little Tokyo on the Westside. It’s where he likes to go to relax and watch his favorite soccer team, Manchester United.

Play

Show 134, August 8, 2015: Executive Chef Brendan Collins, Birch and The Corner Door Continued…

Brendan CollinsFor the past three years, The Corner Door has been known as one of the best spots for cocktails in all of Southern California, filling both the bar and dining room with guests imbibing on their always seasonal and innovative beverage program. And now, with Executive Chef Brendan Collins at the helm of the kitchen, The Corner Door has introduced a completely new Dinner Menu with eats to match.

Collins, formerly the chef at such notable spots as Melisse, Anisette and Palihouse, opened his own acclaimed restaurant Waterloo & City just next to The Corner Door until he decided to close (and sell) it late last year. Though he was also working on his newly opened Hollywood restaurant, Birch, at the same time, Collins was deeply invested in Culver City. “It is a close-knit community, and all the restaurants are friends with each other,” he says. “I lived and worked in Culver City for seven years, and wanted to keep a connection with the neighborhood.“

As Executive Chef, Collins will be cooking at The Corner Door at least one day a week, but his longtime lieutenant and Chef de Cuisine Ali Haji has taken charge of day-to-day operations. Haji has worked with Collins continually for the last eight years, beginning at Mesa, in Costa Mesa. “I am closer to Ali than anyone, maybe even my own wife,” Collins says. “He knows what I like and the standards I like to keep; he is ready to step up and run his own kitchen.”

The Corner Door has a popular, and agreeably affordable, Happy Hour program every day. The signature Avocado Toast with burrata, radish, arugula, olive oil and sea salt is a modest $6.00.

Play

August 8: Andrew Gruel, Manila Sky, Melissa’s Produce, Brendan Collins, Grant’s Tasti Burgers, 12 Bottle Bar

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)

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

Next a mouthwatering preview of Saturday’s overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of better restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many inspired recipes using them. Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125th Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is “Sin and the Silver Screen : The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Thanks to all our special in-studio guests last week from the International Food Wine and Travel Writers Association (IFWTWA.) We really appreciate the visit.

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

Manila Sky Nutty Jack ice CreamWhat’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold.

What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream?

The captivating flavors are Coco Rico, Mango Dream, Mango Verde, Nutty Jack, Purple Yumm and Viva Avocado.

Nutty Jack Ice Cream is a distinct, tropical jackfruit ice cream with roasted cashews and a hint of sea salt. The star of this flavor is the Filipino jackfruit : a tropical fruit with notes of mango, pineapple and banana. Pairing jackfruit with cashews is a quintessential Filipino flavor combination that marries the depth of roasted cashews with the tropical sweetness of the jackfruit.”

We’ll chill with Co-founder Anthony Reyes.

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.”

There are three primary species of oysters that are commercially harvested domestically. They are the Pacific, Eastern and the Olympia. They can be sold under different names depending on where they are harvested. Live oysters are best enjoyed as fresh as possible.

Oysters are high in calcium and iron. They provide a good source of protein.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Bristol Farms and Gelson’s. Check the Melissa’s website for locations, dates and times.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Drawing on his training in butchery and belief in using the whole animal, Collins is dedicated to using only the best ingredients and cooking food that he likes to eat. He combines impeccable French technique, seasonal California ingredients, and his inimitable “British lad” attitude to create a cuisine that is at once comforting and exciting, while maintaining a relaxed, English pub atmosphere

For the past three years, The Corner Door has been known as one of the best spots for cocktails in all of Southern California, filling both the bar and dining room with guests imbibing on their always seasonal and innovative beverage program. And now, with Executive Chef Brendan Collins at the helm of the kitchen, The Corner Door has introduced a completely new Dinner Menu with eats to match.

Collins, formerly the chef at such notable spots as Melisse, Anisette and Palihouse, opened his own acclaimed restaurant Waterloo & City just next to The Corner Door until he decided to close (and sell) it late last year. Though he was also working on his newly opened Hollywood restaurant, Birch, at the same time, Collins was deeply invested in Culver City. “It is a close-knit community, and all the restaurants are friends with each other,” he says. “I lived and worked in Culver City for seven years, and wanted to keep a connection with the neighborhood.“

As Executive Chef, Collins will be cooking at The Corner Door at least one day a week, but his longtime lieutenant and Chef de Cuisine Ali Haji has taken charge of day-to-day operations. Haji has worked with Collins continually for the last eight years, beginning at Mesa, in Costa Mesa. “I am closer to Ali than anyone, maybe even my own wife,” Collins says. “He knows what I like and the standards I like to keep; he is ready to step up and run his own kitchen.”

Orange County Fair 2015Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th.

The annual Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Last year their winning item was the Chile Relleno Pretzel Cheeseburger. It’s a spicy chorizo patty, jalapeno jam, avocado, tomato, cheese and a whole chile relleno in a soft pretzel bun. It’s back on the menu for 2015

For 2015 their new signature item is the Cuban Fusion Burger. It’s a pork sausage burger patty with smoked ham, tomato, sliced pickles, spicy mayo, mustard and Swiss cheese on a ciabatta roll.

David and Lesley Jacobs SolmonsonOur spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is Sin and the Silver Screen: The Birth of Spirited Hollywood.”

The program tells the story of Hollywood’s transformation from a dry, well-churched town to the epicenter of nightclub culture. The presentation features the rise and Golden Age of the Hollywood nightclub, tales from its most popular establishments, and “house drinks” from several famous clubs, including the Cocoanut Grove, Embassy Club, and Café Montmarte. Admission ($40.00 General Admission) includes farm-to-table food pairings of Chef Ralph Johnson.

The event date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)