Show 563, February 3, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

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

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. He’s also a certified foodie. Unlike other health books that are all about what not to eat, this book is a celebration of eating more.  Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights.  Healthy cooking and eating shouldn’t mean boring.  With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin‘s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us.

The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935. As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” Chairwoman Spreti Valente, a certified sommelier, joins us to uncork all that is the Los Angeles International Wine Competition.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. “The Big Game” with the 49ers and the Chiefs is coming up on February 11th. Chef Andrew will share his salivating ideas for the tastiest in “Big Game Edibles.” Think enhanced chicken wings purest guacamole.

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

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

Celebrity Chef Carla Hall

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

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

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

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

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

Celebrity Chef Carla Hall

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

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

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

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

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

February 3: Carla Hall, Michael Crupain M.D., Bar Chelou, Los Angeles International Wine Competition

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Carla Hall with Max’s “Chasing Flavor” Part One
Segment Three: Chef Carla Hall with Max’s “Chasing Flavor” Part Two
Segment Four: Michael Crupain, M.D. with The Power Five – A Cookbook Part One
Segment Five: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two
Segment Six: Executive Chef Doug Rankin, Bar Chelou, Pasadena
Segment Seven: The L.A. International Wine Competition with Chairperson Spreti Valente, MS
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

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

“Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” Dr. Crupain trades his stethoscope for a wire whisk and joins us.

“Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us.

“The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935. As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” Chairwoman Spreti Valente, a certified sommelier, joins us to uncork all that is the Los Angeles International Wine Competition.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. “The Big Game” with the 49ers and The Chiefs is coming up on February 11th. Chef Andrew will share his salivating ideas for the tastiest in “Big Game Edibles.”

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

Celebrity Chef Carla Hall

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

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

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

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

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

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Recipe spotlights include Eggplant Parmigiana a doctor can actually approve of, Miso “Creamed” Corn, Lasagna Bread, Roasted Harissa Carrots with Carrot-Top Pesto and Avocado, Shrimp Fried Oats, along with desserts like spiced brownies and fruit filled cakes.”

“Eating the Power Five foods doesn’t have to mean sacrificing flavor or your favorite meals – you can still have pastas, breads and sweets. After years of research and hours in the kitchen, Dr. Crupain has crafted a collection of more than 85 mouthwatering recipes that put flavor on the front burner while helping to ward off illness and increase longevity.”

“Michael Crupain, MD, MPH, is a board-certified preventive medicine physician, Emmy® Award-winning producer, co-author of What to Eat When and the What to Eat When Cookbook, and self-described “wellness crusader,” who just released his third book, The Power Five. He’s spent years studying culinary practices in his travels around the world and in kitchens of both grandmas and great chefs, bringing this wisdom to his medical career that spans EVP at the digital health company Sharecare, director of food safety testing at Consumer Reports, chief medical officer at The Dr. Oz Show, and faculty member at the Johns Hopkins Bloomberg School of Public Health.”

Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Doug Rankin of Bar Chelou

Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.”

Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil.

Chef Doug Rankin takes a break from his busy kitchen to join us.

Certified Sommelier Spreti Valente

“The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935.”

“As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.”

“Under the expert leadership of Chairwoman Spreti Valente, CS, the competition is set for a momentous 2024 edition. Valente, a passionate advocate for exceptional wines, has embarked on a mission to survey diverse wine regions, having already journeyed through much of California, New Mexico, Missouri, Indiana, Pennsylvania, and the Finger Lakes Region of New York in search of outstanding wines to enter into the competition.”

The final entry deadline is Feb. 23, 2024, with judging scheduled to take place in Los Angeles on March 20 and 21, 2024.

“Medal-winning wines from LAIWC are featured in the LA County Fair’s wine education program and are poured at a special consumer event in the summer, Cheers. Cheers offers wine aficionados and casual wine drinkers an opportunity to explore the best of the best from the competition, providing them with guidance as they select wines to drink at home and at play.”

Chairwoman Spreti Valente joins us to uncork all that is the Los Angeles International Wine Competition.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

“The Big Game” with the 49ers and the Chiefs is coming up on Sunday, February 11th. Chef Andrew will share his salivating ideas for the tastiest in worthy “Big Game Edibles.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Carla Hall with Max’s “Chasing Flavor” Part One
Segment Three: Chef Carla Hall with Max’s “Chasing Flavor” Part Two
Segment Four: Michael Crupain, M.D. with The Power Five – A Cookbook Part One
Segment Five: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two
Segment Six: Executive Chef Doug Rankin, Bar Chelou, Pasadena
Segment Seven: The L.A. International Wine Competition with Chairperson Spreti Valente, MS
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 461, February 12, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” Her most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.” The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and easy-going bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later – How to Quit Overthinking & Make it Happen! shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th dine earlier when the kitchen is fresh and less frazzled. Consider dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home.

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

Show 461, February 12, 2022: Celebrity Chef & Food TV Personality Carla Hall

Celebrity Chef Carla Hall

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund.

Chef Carla joins us.

“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”

February 12: Carla Hall and Taste of the NFL, Broken Bread, Ten Five Hospitality, Hedley & Bennett

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

Modern media company Tastemade and Southern California’s PBS station have launched for Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more. The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.

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

Celebrity Chef Carla Hall

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”

Antonio Diaz

“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.”

““Broken Bread” follows Choi as he explores complex social justice issues through the lens of food – including gentrification, cultural erasure, and the corporate takeover of food and farming – and celebrates the people who are making big changes to the current food landscape, what is eaten and where communities gather. He meets inspiring individuals and organizations who challenge the status quo and use food as a platform for activism and a catalyst for change. As the connector, Choi teams up with those making a difference and thus, fuels his deep love for the food community and the players who fight to transform it for the better.”

The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

Dan Daley of Ten Five Hospitality

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”

“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”

Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.”

“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.”

Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis)

Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

Ellen Bennett of Hedley and Bennett

Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.”

Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!””

“As a 24-year-old line cook, Ellen Marie Bennett couldn’t stand the kitchen staff’s poorly designed, cheaply made aprons. So when her head chef announced he was ordering a new batch, she blurted out, “Chef, I have an apron company”—even though she had no company, no business plan—just a glimmer of a design idea and a business license. Through hustle and a willingness to leap into the unknown, time and time again, she built that first order into a multi-million-dollar company called Hedley & Bennett, making aprons and kitchen gear worn by many of the world’s best chefs and home cooks everywhere.”

Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 421, April 17, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her picks range from “Most Likely to Succeed” to “Best Personality.” We’ll also get a preview of Anne Marie’s next column which publishes Monday, April 19th. Filipino Food Month is here. Anne Marie Panoringam starts her interview in this segment.

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni. Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this. Chef Carla joins us.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about.  Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Winemaker Michael Brughelli is our guest and gently pulls the cork on the unusual story of Folded Hills Winery for us.

Food entrepreneur Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guided foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines. Founder Donald Contursi hospitably leads us on the tour of Lip Smacking Foodie Tours and Finger Licking Foodie Tours.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play?

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 421, April 17, 2021: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part One

Celebrity Chef Carla Hall

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni.

“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”

Among the many benefits at the Commis donation level for “A Taste of C-CAP” is a multi-course meal (delivered to your home via Goldbelly) prepared by either Marcus Samuelsson or Carla Hall. It’s arrives expertly packaged, ready to heat and serve.

Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. She hosts a Podcast on the Wondery Platform called Say Yes with Carla Hall. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, has landed on annual “Best Cookbook” lists across the country and received an NAACP Image Awards nomination. Carla also serves on the Leadership Committee for the James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans.

Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread.

Chef Carla joins us.

Show 421, April 17, 2021: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part Two

Celebrity Chef Carla Hall

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni.

“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”

“Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. She hosts a Podcast on the Wondery Platform called Say Yes with Carla Hall. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, has landed on annual “Best Cookbook” lists across the country and received an NAACP Image Awards nomination. Carla also serves on the Leadership Committee for the James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans.

Missing Chef Carla’s Nashville Hot Chicken from her Brooklyn restaurant and Barclays Center? You can now get this delicious chicken (ready to enjoy) and also an assortment of Carla’s signature baked goods delivered to your door via Goldbelly.

Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread. Preorders now via Amazon.

Chef Carla Hall continues with us.