Show 299, November 24, 2018: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Play

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious 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, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Show 249, November 25, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh 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…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States is an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in the thoughtfully realized Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage. He also shares some insider’s coffee trivia that may surprise you.

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

Play

Show 249, November 25, 2017: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group

Andrew and William GruelTime to catch-up with our on-the-go, esteemed Co-host, Chef Andrew Gruel of Slapfish, Butterleaf and Two Birds fame. Chef Andrew’s favorite beverage is coffee. He shares some coffee trivia that will probably surprise you. We’ll get brewing with a fresh pot. French Press, of course…

Chef Andrew suggests that brewing coffee at home is really the way to go for a superior coffee experience. Even the casual coffee lover will appreciate the obvious difference.

Getting started is easy. You want to get a small coffee bean grinder and a French Press. You can accomplish this for about $30. Get the beans whole & keep in the refrigerator. Grind the beans & brew as needed. You can heat the water used for the French Press in the microwave.

Simple…

Chef Andrew joins us from Family Thanksgiving celebrations on the East Coast.

Play

November 25: Andrew Gruel, La Rioja Alta, S.A., Diep Tran, MaxLove Project, Deepa Thomas

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh 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…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States uis an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in impressive Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage.

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

Guillermo de Aranzabal AgudoVina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. He’s on the long-distance line this morning from Spain to chat with us.

Although it had already been produced and marketed for a few years before, the brand was officially registered on September 28, 1942 under the chairmanship of Leandro Ardanza. It takes the name from one of the five families who founded La Rioja Alta, S.A. in the Haro Station District of Spain in 1890.

Vina Ardanza is a wine mixing different varieties and plots. To achieve the “burgundy style” with great aging potential, La Rioja Alta, S.A. blends wine with different characteristics. On the one hand, Tempranillos from Rioja Alta, elegant, fine, with great aging potential, medium structure and moderate alcohol content. On the other, Granachas, powerful wines with great structure originating in Rioja Baja.

Vina Ardanza is a typical Rioja blend without a set recipe. The Vina Ardanza style is unique, but the blend of varieties, percentages, terroirs, barrels and even how long it is aged, varies with each vintage, always looking for consistency.

American Oak has always been linked to the personality of Vina Ardanza. With long aging periods, it provides distinctive nuances that connect with the profile of wines historically produced by La Rioja Alta, S.A.

Vina Ardanza, like the other wines of Grupo La Rioja Alta, S.A., is not made every year. They only market vintages in which both Tempranillo and Granacha attain their quality requirements. This happens 5 to 6 times per decade.

Diep TranIn it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode.

Airing on Wednesday evening, November 29th is the “Beyond Pho” episode of “The Migrant Kitchen.” Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Kim Luu-Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.

The second season of the James Beard Award and Webby-nominated series, continues to spotlight chefs who are combining traditional, ethnic cuisines with new flavors and fresh techniques that have transformed the culinary landscape of the city, making it one of the food capitals of the world.  Season Two examines tradition and innovation in cuisines celebrating the food cultures of Mexico, Vietnam, Japan and India, as well as their various interpretations found in Los Angeles.

We’ll meet Good Girl Dinette’s Chef Diep.

Audra WilfordMaxLove Project is an innovative grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research.

MaxLove Project, an Orange County nonprofit dedicated to improving the lives of child cancer patients, survivors and their families, recently raised $240,000 at their annual fundraiser to launch an initiative in partnership with Northern California-based The Charlie Cart Project with the goal of placing a nutritional teaching kitchen in every children’s hospital in the country.

The Charlie Cart is a mobile teaching kitchen equipped with a sink, oven, pantry storage, kitchen supplies and more. Each cart costs $9,500, as opposed to the enormous expense of constructing a kitchen at each children’s hospital nationwide.

“MaxLove Project has grown out of the idea that food can be medicine. When families face serious health conditions like pediatric cancer, they need to be empowered to take their children’s quality of life in their own hands,” MaxLove Project Co-Founder Audra Wilford, whose son Max is a brain cancer survivor, said. “By learning culinary skills and the nutrition science principles we call ‘Fierce Foods,’ parents and kids together can thrive against the odds.”

MaxLove Project is developing a curriculum where representatives and local chefs will educate doctors, nurses and the public on the healing potential of food as medicine. Locally, MaxLove Project has teamed up with Chefs Azmin Ghahreman of Sapphire Laguna, Zov Karamardian of Zov’s Bistro, Greg Daniels of Haven Gastropub, Michael Puglisi of Electric City Butcher and Cathy McKnight of Eilo to spearhead the movement.

Co-Founder of the MaxLove Project, Audra Wilford, is our guest.

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms.

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Equal parts cookbook, health-guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough recipes that are simple to prepare, colorful, and healthy while still keeping the complexity and integrity of their rich South Asian flavors. To demystify an “exotic” cuisine, Deepa provides step-by-step instructions with ingredient substitutions, shortcuts, and secret techniques that will make New Indian easy, everyday fare.

Proceeds of the book sales benefit the non-profit FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

Deepa returns for an encore chat.

In Deepa’s Secrets Deepa shares more than seventy recipes that are as mouthwatering and seductive as they are healthy and healing. Combining Western cooking techniques, new research on gut health and weight loss, and drawing on Ayurvedic wisdom (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use”). The recipes Deepa developed allowed her and her husband to each lose more than twenty pounds and her husband to be free from a ten-year dependence on insulin shots.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

Andrew and William GruelTime to catch-up with our on-the-go, esteemed Co-host, Chef Andrew Gruel of Slapfish, Butterleaf and Two Birds fame. Chef Andrew’s favorite beverage is coffee. We’ll get brewing with a fresh pot.

Chef Andrew joins us from Family Thanksgiving celebrations on the East Coast.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer

Show 247, November 11, 2017: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Andrew and William GruelCo-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Stressed about preparing the Thanksgiving feast for your extended family? Pause…Take a breath…Chef Andrew Gruel to the rescue. Chef Andrew offers his practical chef’s tips for a stress-free, Thanksgiving celebration.

Among Chef Andrew’s top tips are doing the casserole side dishes ahead and freezing them, calibrating the oven to verify the temperature and brining the bird for enhancing the flavor. Also consider selecting a Heritage Turkey. It’s really something special.

Play

Show 244, October 14, 2017: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

William, Andrew and Lauren GruelChef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque.

Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s informed thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

Both Slapfish and Butterleaf were part of last Saturday afternoon’s Oozefest 3 (cheese festival of epic proportions) at Main Place Mall in Santa Ana. Slapfish is bringing back the Lobsticle with queso dip, a signature item from the original food truck.

Play

Show 243, October 7, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s abundant 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…

Program Note: Next Saturday, Oct. 14th is our 5th Anniversary Show and the celebration is on. We’re live from the state-of-the-art Melissa’s Test / Demonstration Kitchen. It’s a really full show with culinary VIP’s aplenty including our original Co-Host, Chef Jet Tila of “Cutthroat Kitchen with Alton Brown” on Food Network and the author of 101 Asian Dishes You Need To Cook Before You Die.

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana (new location) on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.). Tickets for OOZEFEST are available here.

The grand master of cooking in America, Jacques Pépin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreño. The Foreword is by Mozza’s Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen (with its own entrance) specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

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October 7: Jacques Pepin, Carolynn Carreno, Eric Greenspan, Wolfgang Puck Kitchen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Now a tantalizing preview of this Saturday’s abundant 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…

Laura DonadoniWe’re awarding a lucky listener and their guest a pair of seats at Café del Rey’s Italian Wine Dinner hosted by Italian Wine Ambassador Laura Donadoni on Thursday evening, Oct. 12th. This is an incredible $250 gift! If you’re attentively listening to the first half hour of the show on this Saturday morning you’ll have the answer to the question that goes out @ 10:45 a.m. If you’re then the first caller with the correct answer, the special Italian wine evening at Café del Rey is yours. Good luck to all!

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.)

The grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons : In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

One of the great bonuses of the creative book is the companion video series—full of additional recipes and tips, plus more Jacques and Shorey—at Sur Le Table’s website. 33 of the fun recipes in A Grandfather’s Lessons are entertainingly demonstrated by Jacques and Shorey.

BIO: One of the world’s most famous cooking teachers and educators, Jacques Pépin has published more than twenty-five cookbooks, including his new book, Jacques Pépin Poulet & Legumes and his PBS tie-in cookbook Jacques Pépin: Heart & Soul in the Kitchen and his memoir, The Apprentice: My Life in the Kitchen. He has also starred in fourteen acclaimed cooking series on public television and is a contributing editor to Food & Wine magazine. Jacques shares his knowledge through the curriculum and teaching at International Culinary Center where he has been a dean since joining in 1988.

Before coming to the United States, Jacques served as the personal chef to Charles de Gaulle. Jacques has won many accolades and awards, including a prestigious Lifetime Achievement Award from the James Beard Foundation in 2005, several IACP Cookbook Awards, the Legion of Honor, France’s highest distinction and was named the first recipient of the Julia Child Award by the Julia Foundation for Gastronomy and the Culinary Arts. He lives with his wife, Gloria, in Madison, Connecticut.

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing. The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Joshua TurnerLocated in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients.

Highlights include the signature Chinois Chicken Salad, Crab Cakes with marinated tomatoes and basil aioli, and Bacon Wrapped Meatloaf with Yukon gold potato puree, crispy onion strings and with a port wine sauce.

As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. A shaded patio is part of the design.

General Manager and Executive Chef Joshua Turner joins us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Show 225, May 27, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Thanks for joining us for Memorial Day Weekend.

Now an alluring preview of Saturday’s packed Memorial Day Weekend 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 that’s probably a pretty good thing…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Artisan Bakery is now suppling their baked goods to all the Portola Coffee Roasters locations. We’ll break bread (hopefully a Kouign-Amann pastry) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We ask Kyle for his informed opinion. Rose’ has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf as well as at Two Birds and Slapfish. We’ll get all the tips and hints from Chef Andrew .

All of this and generous heaping helpings of extra Memorial Day Holiday Weekend deliciousness on this week’s show!

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