Show 216, March 25, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s over-stuffed and richly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.
Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large, square Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company (Burlingame, CA) are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no April Fools’ joke…

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

Play

Show 216, March 25, 2017: L.A’s 2017 Prince of Pork – Cochon 555

Jonathan GranadaAfter a decadent afternoon of feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of everything from Franciacorta and Pinot Noir to Smoked Old-Fashioneds and Angostura Rum Swizzle cocktails at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago.

Representing the Berkshire breed of pig raised by Peads & Barnetts, the winner was Chef Jonathan Granada of Otium.

Winning Chef Jonathan’s pig breed from Peads & Barnetts Farm was a Berkshire that yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas. These aspects worked in tandem with his six winning menu items, including a Head Cheese; Pork Belly with Feuille de Brick, Stinging Nettle and Caviar; Whipped Lardo with Sea Urchin, Pistachio and Brioche; Pork Shoulder with Artichoke Barigoule and Vin Jaune; a Croquette with Mojo and Potato; and finished with a Cider – Eric Bordelet Poire Granit from France.

A culinary competition featuring 5 chefs cooking 5 whole, heritage breed pigs with innovative flavors and timeless cooking techniques, Cochon555 challenges chefs to use every bit of their accumulated knowledge and inspiration. Each chef is given a 200-220 pound heritage breed pig and tasked to create, prepare and present a “Judge’s Plate” of 6 dishes scored on utilization, global influences, cooking techniques, and overall flavor, among other categories. This year’s experts and celebrity judges included local luminaries Jonathan Gold of Los Angeles Times, Christopher Ford of Beverly Wilshire, Chef Walter Manzke of Republique, Kelly Kang of Viceroy Santa Monica and others.

“The national competition gets more intense and dynamic every year, and the performance of the LA chefs, somms, and barkeeps shows precisely why the city is at the forefront for culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Chef Jonathan’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that only enhance what heritage breed pigs have to offer. We owe a big thank you to the Viceroy Santa Monica Hotel – the setting was spectacular.”

Play

March 25: Little Cambodia Town, Post and Beam, The Miller’s Table, Regrained Eat Beer, Wine Exchange, Big Kahuna Chocolate Festival, Jonathan Granada

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Townh
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Now a tempting preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no joke…

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

Rithy Hahn, and Chef T Visoth OukLong Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Some 20,000 residents of Long Beach are of Cambodian descent. Long Beach is thought to have the second largest population of Cambodian immigrants outside of Southeast Asia.

The Cambodia Town Culture Festival with lots of food & fun for the whole Family is Sunday, April 2nd from 8:30 a.m. to 4:00 p.m.

Cambodian Restaurants we visited (that the locals frequent) in Long Beach include Crystal, Monorom Cambodian Restaurant, Dara Restaurant and Sophy’s – Cambodia Town Food & Music. Some are located just outside of the “official” boundaries of Cambodia Town. All have on-site parking.

Standout dishes to look for range from deep fried whole catfish to salmon salad and lemongrass soup.

Where do you find “real deal” Cambodian food there?

Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

Staci MillerOne of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. Her beverage goal is to compliment the vibrant Oceanside craft beer scene with her extensive knowledge of fine wine. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Family Table.

The Miller’s Table is an intimate community experience, with simple, fresh fare, unique wines, craft beers and beverages all brought to a centerpiece of a family table. With all of the fresh produce available in North County, a large portion of Staci Miller’s menu is dedicated to Inspired Vegetables, balanced with Cheese & Charcuterie, and a creative cadre of Sandwiches, all fresh and made in house.

“Of note; our albacore confit tuna and house-made potato chips. With 24 seats, the service is very personal, with no waiters, but rather a culinary team that delivers the food they just prepared. Wine is presented as flights for exploration, with a wine list that changes weekly.”

We’ll meet the passionate Chef Staci.

Daniel KurzrockA standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. The end result is a whole lot tastier than it perhaps reads…

“When we started homebrewing beer as underage students at UCLA, we certainly did not predict it would lead to this.”

“Here’s what caught us by surprise: with every batch of beer made, we were left with a crazy amount of “used” grain! We understood that the sugar from the grain was somehow being turned into fresh barleypop, but what about the grain? What the heck were we supposed to do with that stuff?? And there was a lot of it!!”

“We didn’t have a compost bin, let alone any farm animals to feed out back of our frathouse homebrewery. So, week after week, vats of oatmeal were tipped into the dumpster. An idea struck. Sure, we didn’t have farm animals, but we had plenty of the next best thing: hungry party animals.”

“So, we set out to bake a sort-of whole grain bread using the leftover grain. We could become the cure for cases of the common drunchies.

After a few months of baking a dozen or so loaves of bread per week between beer making (with some studying in between), a few things became apparent:

  1. People loved our idea. We even developed a contingent of regulars.
  2. Bread was one of many possible applications for reuse of our grain.
  3. Craft beer was continuing to blow up around us. If urban craft breweries shared our sustainability challenge, our idea could be even bigger.

“So, we decided to make a go at a broader business model. ReGrained would not just be a bakery, but more of a go-between the brewing industry and local food systems. It would be both a service provider and a manufacturer. Eventually, we would upcycle all of the grain from every urban brewery in the world!”

“First, we decided, we should start with a product. We liked the bread, but baking it was time consuming, labor intensive, and the shelf-life was short. We needed something more practical.”

“We put our heads (and appetites) together. Jordan’s (Schwartz) crowded apartment kitchen Became our startup’s “garage,” and we developed an evolving recipe of small batch granola bars. Batch after batch we baked until we had something that we believed could have some legs. We believed in our idea, and that if we kept at it, we could turn it into something meaningful.”

“ReGrained has since become a full-time pursuit, and we couldn’t be more excited. We are hard at work every day earnestly growing our bar line, as well as developing other applications for ReGrained grain. We appreciate how far we have been able to take the company from ourcramped UCLA kitchen, but the best is truly yet to come.”

CEO & Co-Founder Daniel Kurzrock explains all.

Kyle Meyer of Wine ExchangeThe delightfully effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Donald WressellThe 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.”

Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence with a side of education.

Presented by the Kona Cacao Association (KCA), event proceeds annually benefit a variety of worthy local non-profits.

“Chocolate has an amazing history and it will be fun to share it at this year’s Big Island Chocolate Festival,” says KCA President Farsheed Bonakdar.

The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. Activities culminate 5-9 p.m. Saturday, April 29 with the indoor-outdoor festival gala—enjoy a host of sweet and savory culinary stations presented by top isle chefs, chocolatiers and confectioners. Fun chocolate activities include a live chocolate sculpture and chocolate body painting.

Culinary participants will depict this year’s historical theme at their booths and be judged on originality.

Chocolate hails from Meso-America where cacao beans were brewed to make a drink or fermented into an alcoholic beverage. Highly valued, the bean was used as currency. The Mayans and Aztecs believed cacao was divine, including it in rituals. Once fashioned into a bar, chocolate became valued in America. During wartime it was included in soldiers’ rations and went to the moon with the Apollo astronauts.

Jonathan GranadaAfter a decadent afternoon of feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of everything from Franciacorta and Pinot Noir to Smoked Old-Fashioneds and Angostura Rum Swizzle cocktails at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago.

Representing the Berkshire breed of pig raised by Peads & Barnetts, the winner was Chef Jonathan Granada of Otium.

Winning Chef Jonathan’s pig breed from Peads & Barnetts Farm was a Berkshire that yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas. These aspects worked in tandem with his six winning menu items, including a Head Cheese; Pork Belly with Feuille de Brick, Stinging Nettle and Caviar; Whipped Lardo with Sea Urchin, Pistachio and Brioche; Pork Shoulder with Artichoke Barigoule and Vin Jaune; a Croquette with Mojo and Potato; and finished with a Cider – Eric Bordelet Poire Granit from France.

A culinary competition featuring 5 chefs cooking 5 whole, heritage breed pigs with innovative flavors and timeless cooking techniques, Cochon555 challenges chefs to use every bit of their accumulated knowledge and inspiration. Each chef is given a 200-220 pound heritage breed pig and tasked to create, prepare and present a “Judge’s Plate” of 6 dishes scored on utilization, global influences, cooking techniques, and overall flavor, among other categories. This year’s experts and celebrity judges included local luminaries Jonathan Gold of Los Angeles Times, Christopher Ford of Beverly Wilshire, Chef Walter Manzke of Republique, Kelly Kang of Viceroy Santa Monica and others.

“The national competition gets more intense and dynamic every year, and the performance of the LA chefs, somms, and barkeeps shows precisely why the city is at the forefront for culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Chef Jonathan’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that only enhance what heritage breed pigs have to offer. We owe a big thank you to the Viceroy Santa Monica Hotel – the setting was spectacular.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Townh
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Show 213, March 4, 2017: Show Preview with Co-Host Andy Harris

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with rare & unusual recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is the recently expanded Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon 555 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 chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown.

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

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

Play

March 4: George Geary, Dino Ferraro, Laurel Tavern, Cochon555, FirkFest, Puesto

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon555 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 chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown. 

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

George GearyL.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played.

Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and vintage drinks are included, and all are updated for today’s cook and kitchen.

While many people have heard the story of Elizabeth Taylor requesting that Chasen’s famous chili be flown to her on the set of Cleopatra in Rome, L.A.’s Legendary Restaurants offers facts and trivia that aren’t as well known to the general public, such as Bob Hope’s favorite place to enjoy a hot fudge sundae after the Academy Awards, the restaurant where part of a table was sawed off to accommodate a pregnant Lana Turner, and the pharmacy where composer Harold Arlen wrote “Over the Rainbow” for The Wizard of Oz.

The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, a late-night breakfast at Ben Frank’s, or a mai tai at Don the Beachcomber?

Author, chef and Certified Culinary Professional George Geary is our guest.

Dino FerraroChef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Capone’s Pasta and Pizza opened in Westminster in 1997. It was at this location that Dino expanded his repertoire and added specials to the standard menu. Customers were hooked on Dino’s ability to transform everyday ingredients into culinary works of art and became regulars.

He sold Capone’s Pasta and Pizza in 2000 and moved to Huntington Beach where he opened Capone’s Cucina with a goal of creating a more gourmet dining experience. In 2002, Dino hired friend and fellow chef, Francois Lieutaud to create a unique paring of French and Italian cuisine. The combination made for an old world European feel and customers loved the larger selection of dishes. Capone’s remodeled and expanded into the space next door late last year.

Dino and Francois rejoined again and started Mona Lisa Cucina with a large variety of gourmet pasta’s and pizza’s to serve the Huntington Beach community. From their early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

The newest addition to Chef Dino’s family of restaurants is The Black Trumpet. This establishment specializes in Mediterranean tapas, small plates that bring the guest the flavors of Italy, France, Greece and Morocco.

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of craft beers.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

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.)

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 is our guest along with Cochon 555’s Communications Director, Robert McKeown. 

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Katy SmithSan Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment.

Puesto’s menu encourages guests to mix and match from an offering of specialty tacos such as the Filet Mignon Taco with crispy melted cheese, avocado & spicy pistachio serrano salsaChicken Al Pastor Taco with crispy melted cheese, hibiscus & chipotle tinga, avocado & piña habanero pico, vegetarian options such as the Zucchini & Cactus Taco with crispy melted cheese, zucchini, corn, tomato, cactus, avocado & cilantro-tomatillo, and sustainable seafood options like the Tamarindo Shrimp Tacos with crispy tamarindo-chile shrimp nestled in guacamole & cilantro. All of Puesto’s salsas are made from scratch using local ingredients, with tortillas made in-house using organic, non-GMO, blue corn masa sourced from local purveyor, Kernel of Truth.

Puesto’s extensive beverage program offers nearly 50 kinds of tequila and mezcal, 12 local and Mexican beers on draft, six wines on tap and specialty cocktails made with freshly squeezed juices and house-made liqueurs and sodas. Popular libations include the Puesto Perfect Margarita with blue agave reposado tequila, lime & agave nectarEl Mezcalito with Vida mezcal, Guanabana, tamarindo, lime & charred orange and La Rosita with house-made strawberry-cilantro infused vodka, lemon & cane sugar.

Puesto’s Executive Creative Chef Katy Smith is our guest.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Show 163, March 12, 2016: Brady Lowe, Founder, Cochon555 Tour

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.

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Show 61, February 15, 2013: Brady Lowe, Founder & Lord of Pork, Cochon 555

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

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