Show 213, March 4, 2017: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare) & Knead & Co. at Grand Central Market.

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman of Pasadena’s Union is our guest along with Cochon 555’s Communications Director, Robert McKeown.

Play

Show 163, March 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

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

 

Play

March 12: Cochon 555, Dry Creek Vineyards, ment’or BKB, Firkfest 2016, Sweetfin Poke, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

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

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest.

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocus d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packinghouse and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

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

Brady Lowe of Cochon 555COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

This year’s competing chefs include Carlos Salgado of Taco Maria, Bruce Kalman of Union, Jason Neroni of Rose Cafe, Brooke Williamson of The Tripel and returning champion Walter Manzke of Republique.

The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. In addition to the 36 dishes prepared from locally-raised pigs, guests will feast on educational experiences featuring boutique wines and culinary cocktails paired with delicious bites.

The winner of the regional event will be announced as the “Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass / Aspen on June 18th.

Cochon’s founder, Brady Lowe, joins us with all the porkalicious details.

Tim Bell of Dry Creek Vineyard“The history of Dry Creek Vineyard is a long and colorful one. Founded in 1972 by David S. Stare, Dry Creek Vineyard paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the Dry Creek Valley was little more than a few family farms and prune orchards. It was Dave’s vision to start a Loire Valley inspired winery, which triggered a viticultural reawakening in northern Sonoma County.

Without a doubt, David Stare is a pioneer. Heading west in the late 1960s, he personified the character and work ethic of early Gold Rush pioneers. Inspired by his trips to the Loire Valley, he headed west to California to start his own family winery.

Upon his arrival, Dave began taking winemaking classes at UC Davis as a graduate student. On the weekends, he spent time looking at vineyard land from Monterey to Mendocino. It was during one of those weekend trips that fate drew Dave to the Dry Creek Valley. When he saw an old prune orchard across the street from the Dry Creek General Store, Dave realized that he had found his dream location.

He purchased the orchard and began planting vines. Captivated by his memories of Loire-style wines, Sauvignon Blanc seemed destined to figure prominently in the Dry Creek Vineyard portfolio. However, several famed vineyard specialists advised him against planting Sauvignon Blanc. Always looking to push the envelope, Dave planted the varietal anyway and the rest is history.

Today, our second-generation family owned winery continues to evolve and grow to meet the demands of a global wine marketplace. The primary mission of our winery is to produce distinctive wines that overdeliver on quality. For more than 40 years, this pursuit of winemaking excellence has led to many international awards and accolades. With a loyal following of wine club members and customers, the future of Dry Creek Vineyard has never been brighter.”

Winemaker Tim Bell is our guest.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned.

“Our wines show that Sonoma County and Dry Creek Valley can compete with any wine growing region in the world. Since 1972, our winemaking style has been to produce classic varietals that define their varietal category. From our signature offerings to our single vineyard and limited release wines, each bottling personifies our family’s passion to produce elegant, balanced and food-friendly wines. The wine from Dry Creek Vineyard reflects our desire for excellence.”

“Our Signature wines represent our passion for producing balanced wines that are true to the terroir in which they are grown. Each of our signature wines offers wonderful intensity of fruit, supple texture and a rich mouthfeel which make them easy to enjoy and extremely food friendly. At Dry Creek Vineyard we product a wide array of wines, many under $20, making them affordable for almost any special occasion or celebration.”

Young YunOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients.  It’s a one-time shot to try something new and fun.”

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

Sweetfin PokeIf you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. It’s an Islands’ specialty. Poke, done properly, is fresh, delicious and affordable.

It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in a modest 1,000 square-feet and already is very, very busy.

How it works:

Choose a Signature Bowl or Build Your Own Bowl (BYOB) with our selection of fresh ingredients

BUILD YOUR OWN BOWL (BYOB)

At Sweetfin Poké the choice is yours to make our signature bowls your own. Choose from a selection of bases, fish and vegetarian toppings and a wide variety of add-ons for an endless combination of tastes and flavor profiles. Whether you’re Pescatarian, Paleo or prefer your bowls vegan or gluten free there’s a combination that will be just right for your palate.

1. Base It

Our three bases cover all the bases for the foundation of your bowl. Our green BAMBOO RICE is a short-grain rice that has been milled with bamboo juice – not only is it as flavorful and textural as sushi rice – but it is loaded with essential B vitamins. Our KELP NOODLE – CUCUMBER SLAW is extremely low-carb, gluten free and delicious while our CITRUS – KALE salad combines the nutrient superpower of Kale with an orange vinaigrette for a dash of Vitamin C.

2. Top It

We started with Yellowfin TUNA, also known as Ahi, and continued on with SALMON, SNAPPER and ALBACORE. Our fish is sourced from all over the world – and will vary with seasonality. Our fish is caught responsibly and sustainably to ensure maximum quality with a minimum environmental impact.

3. Finish It

Choose from a selection of our chef created sauces: the CLASSIC for a traditional finish, CREAMY TOGARASHI for a little bit of sweet heat, YUZU KOSHO for a citrus spice, ponzu lime for something a little sweet and SRIRACHA PONZU for our twist on your favorite sauce.

Our wide variety of ADD-ONS can add a crunch, a bite, or even some sweetness to your signature bowl. Fresh produce – like avocado, seaweed and jalapeño – is complemented by wasabi-toasted coconut flakes, carrots and pickled shiitake mushrooms. They’re so addicting we wouldn’t blame you for wanting a whole bowl.

Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

Show 162, March 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu are supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi and James Beard Award-winning Chef and C-CAP Board Member, Sherry Yard, join us with the 411 on the evening.

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

Play

Show 162, March 5, 2016: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood

Steven FretzOn Saturday, March 12, as part of Cochon 555 L.A., Chef Steven Fretz (our guest) will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 44 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Our own Chef Andrew Gruel is preparing a course with a Spring theme. Also on the distinguished chefs’ team is Ray Garcia (Broken Spanish) and Eric Greenspan (Mare, The Roof on Wilshire, Greenspan’s Grilled Cheese.)

Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster.

Play

March 5: Melissa’s Produce, EATS Kitchen and Bar, Steven Fretz, Moruno, SeaLegs Wine Bar, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at the Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the evening.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s actually sweet. And wonderful, flavorful grapes are now available outside of the Summer season.

Savor the tasty, delicate treat of tree-ripened Ojai Pixie Tangerines bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.

Grapes from South America are now deliciously available in the non-Summer season. Highlights are the Melissa’s Muscato grapes (red and green Summer flavors.)

Green to amber-green Muscato seedless grapes arrive with a crisp, firm texture and a delicious tangy sweetness. Toss in fruit salads for texture, color, and a burst of juicy flavor. Succulently delicious— the ideal picnic or lunchbox treat.

Exclusively available from Melissa’s, Red Muscato grapes have a bright, rosy red color, firm texture with a very high sugar content. Slightly sweeter than its juicy sweet green-skinned cousin, Red Muscato grapes are a great addition to any fresh fruit ‘n cheese platter, sprinkled on yogurt or tossed in a green salad. This variety’s refreshing sweetness makes it a healthy out-of-hand snack food for kids and smart adults alike!

Jason MontelibanoChef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again. He’s just rolled out an all-new Good EATS Sunday Brunch starting at 11:30 a.m.

There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. The Mimosa flight arrives with four, 6 oz. Mimosas. Passion Fruit and Blood Orange was a recent selection along with Strawberry Lemon. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

A “SoCal Restaurant Show” favorite is the Chilaquiles con Pollo. With the chicken is a sunny-side up egg, fried tortillas, roasted tomato salsa, lime sour cream, avocado and cotija cheese.

There is indoor and outdoor seating available. A cozy fire pit, too. With the lush landscaping and thoughtful design you’d never know you’re a long fly ball from the 405 San Diego Freeway.

Chef Jason knew he was destined to be a chef from an early age. From starting culinary school as a teenager, to refining his skills in some of the best kitchens in Southern California, his love for chef-driven, sustainable cuisine has been honed through years of hard work and dedication. His passion for international flavors and market-fresh ingredients are on full display in every single plate that leaves his kitchen.

Steven FretzOn Saturday, March 12, as part of Cochon 555 L.A., Chef Steven Fretz (our guest) will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 44 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Our own Andrew Gruel is preparing a course with a Spring theme. Also on the distinguished chefs’ team is Ray Garcia (Broken Spanish) and Eric Greenspan (Mare, The Roof on Wilshire, Greenspan’s Grilled Cheese.)

Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster.

Chris FeldmeierMoruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Sherry will also feature prominently as will Morunos’ own proprietary vermouth called “Vermina.”

A Moruno, which was inspired by the duos trip to Spain, is a kebab cooked over live coals and marinated in spices (cumin, paprika, turmeric, peppers, etc.) highlighting Moorish and North African culinary influences.

The bar program from Dave Kupchinsky utilizes both pre-bottled and on tap cocktails in an efficient and creative manner and will run the deepest within the boutique upstairs Bar Vermut (coming soon) which will also feature its own unique menu.

By folding fine dining principles into a vibrant and welcoming environment, Moruno (and its sibling restaurant Bar Moruno opening soon at Grand Central Market) delivers great value through its’ unique and approachable brand of hospitality.

Executive Chef Chris Feldmeier is our guest.

Alicia WhitneyOrange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

City of GoldPulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser at the Westside Pavilion on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman.

On his many ventures to discover hidden gastronomic gems throughout the city, Gold frequently encounters underserved communities and the kids who live in them. Wanting to do more to create opportunities for the local youth, Gold and Laura Gabbert, the director of City of Gold, happily partnered with C-CAP LA on this project.

Taking place at The Wine Bar at the Landmark Theaters Westside Pavilion, the City of Gold event begins with a reception featuring premium wines from the Wine Exchange and craft beer from El Segundo Brewery and Smog City Brewing Co. as well as some of Gold’s favorite foods including sliders from West Coast Prime Meats, pork tostadas from Susan Feniger and Mary Sue Milliken’s Border Grill, crudités and fruit from Melissa’s Produce, desserts from Spago and an oyster bar, courtesy of Michael Cimarusti’s new Cape Seafood and Provisions.

The reception will be followed by a special screening of City of Gold, accompanied by gourmet popcorn prepared by Sherry Yard. After screening the film, KCRW Good Food’s Evan Kleiman will moderate a Q&A session with Gold and Gabbert.

The City of Gold fundraiser will take place on Monday, March 14 at the Landmark Theaters Westside Pavilion located at 10850 West Pico Boulevard, Los Angeles, CA 90064. The reception begins at 6:00 PM and the 91 minute documentary will begin at 7:30 PM, followed by the Q&A session. Tickets are $101 and can be purchased at ccapinc.org. Proceeds support C-CAP’s program in the Los Angeles Region.

C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the edible evening.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard

Show 115, March 21, 2015: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris

Louie JocsonOne of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, probably the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of memorable dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in it’s 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident Mad Bar Scientist Amber join us with a tempting overview of the enhancements.

Top of the Market located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Villagee.

We’re stepping aside for Ducks Hockey on Saturday morning, March 28th. (The Ducks are facing-off against the New York Islanders in Uniondale, Long Island.) We’ll be back, as usual, with the “SoCal Restaurant Show” on Saturday morning, April 4th at 10:00 a.m. Chef Andrew Gruel of Slapfish returns as Guest Host.

 

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

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Show 115, March 21, 2015: Brady Lowe, Cochon 555

Brady Lowe of Cochon 555Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement – notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.

This culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with virtually endless wine, brews and spirits. This year’s competing chefs include Tony DiSalvo of CAST at the Viceroy Santa Monica – The Official Host & Hotel, Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terinne, and Steven Fretz of The Church Key. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes each with hopes to win voters from a crowd of hungry gourmands and celebrated judges.

A panel of notable judges, led by Ray Garcia, 2014 King of Porc, and chef at the soon to open Broken Spanish will help select LA’s “Prince of Pork.” The winner moves on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.

Brady Lowe, the founder of Cochon 555, joins us with all the pork-a-licious details.

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March 21: Louie Jocson, Cochon 555, Melissa’s Produce, Five Crowns, Top of the Market, Panxa Cocina

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

One of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s absolutely not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the enhancements.

Top of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Blue Ribbon Cupcake ChallengeThe 3rd Annual Blue Ribbon Culinary Cupcake Challenge 2015 is March 22nd from 1 to 4:00 p.m. at the Grand Ballroom of the Pechanga Resort & Casino in Temecula. Professional and amateur bakers will compete for cash prizes, category awards and Temecula’s “People’s Choice Award.” Admission, including tastings, is a modest $25.00 per guest. The charitable beneficiary is Rancho Damacitas Children & Family Services.

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

 

 

Brady Lowe of Cochon 555Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement – notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.

This culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with virtually endless wine, brews and spirits. This year’s competing chefs include Tony DiSalvo of CAST at the Viceroy Santa Monica – The Official Host & Hotel, Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terinne, and Steven Fretz of The Church Key. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes each with hopes to win voters from a crowd of hungry gourmands and celebrated judges.

Brady Lowe, the founder of Cochon 555, joins us with all the pork-a-licious details.

Robert Schueller of Melissa's World Variety ProduceSpring is here so the time is right to get an authoritative overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s really fresh from the fields.

We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few practical cooking tips added for good measure.

Jim ColomboLook who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar.

To celebrate, the Lawry’s family and newly promoted Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.)

The refreshed menu presents nearly three times the culinary selections of past menus including a broad array of starters, main dishes, new family-style options and seafood selections. It breaks guests out of the expected course structure of fine dining. The fare pays homage to some of the Five Crowns heritage items, but with a modern twist. The new menu and beverage program are only the beginning of exciting Five Crowns at 50 announcements expected throughout the year.

There is also some quiet conversation about a “rediscovered” hidden speakeasy.

General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the creative enhancements.

The Five Crowns General Manager, Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” continue with their tempting overview of the creative enhancements to the restaurant to celebrate their 50th Anniversary in Corona del Mar.

There is lots more than the wonderful Lawry’s prime rib on the menu these days!

Ivan Flowers of Top of the MarketTop of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.

One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.

Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.

Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

Arthur GonzalezEAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination with accents from Mexico and South America, too. Look for distinctive, seasonal Hatch chiles (from Hatch, NM) as a key ingredient.

“In Latin, “panxa” (pronounced “pan-zah”) means “belly” which is fitting because at Panxa Cocina, your belly will always be naturally filled with love, flavors and wonderful food.”

“Panxa reflects a youthful exuberance of timeless, beautiful Latin culture, fresh ingredients home-grown, exciting foods and flavors hand-crafted with love, home comfort, family and friends, tequila and other exciting drinks and so much more.”

Chef Art is with us for the menu highlights.

Louie JocsonFinally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners right before joining Zov’s.

Chef Louie has come full circle with Zov Karamardian. He started his career in the restaurant business at age 15 washing dishes and helping in the kitchen at Zov’s Bistro before enrolling in culinary school in San Francisco (California Culinary Academy) and working his way up the ranks at many of Orange County’s top restaurants in the ensuring years. As it happens Zov wrote the needed Letter of Recommendation for Louie to be accepted to culinary school.

Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

Show 95, November 1, 2014: Chef Ben Ford

Chef Ben Ford at the KLAA StudiosChef Ben Ford officially earned his cooking credentials working at some of the country’s most established restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to the JW Marriott at L.A. Live in Downtown Los Angeles and there is a branch at LAX.

In 2012 he won the prestigious Cochon 555 – L.A. top award for snout-to-tail cooking with dishes like pork belly Benedict with soft poached egg, Fresno chili and bacon hollandaise.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts. Tapping into his childhood outdoor feasting memories, the book features step-by-step illustrated instructions for nine original menus with meals like a box-roasted spring lamb for 40, and a Cedar-planked Wild Sturgeon for 40 to 50 hungry guests.

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