Show 123, May 23, 2015: Owner/Chef Christian Page, Cassell’s Hamburgers

Christian PageWe’re always up for a premium, juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers (originally established in 1948) in Koreatown six months ago. In its prime Cassell’s Hambugers was as well-known to the burger-craving, Downtown foodie crowd as The Apple Pan is to Westsiders.

The revived Cassell’s serving breakfast, lunch and dinner is located at the corner of 6th St. and Normandie Ave. on ther ground floor of the historic (and renovated) Hotel Normandie. Also on the menu is a full bar. Chef Page also provides the food for functions at the Hotel as well as room service.

“We’ve added to the original hamburger stand with a classic 50s breakfast menu, coffee bar, house made sodas and a fully stocked bar. The soul of the restaurant stays true to founder Al Cassell’s original principles of being a hamburger shop with a focus on premium beef, ground daily in-house. All of our burgers are still cooked on Al Cassell’s original crossfire broiler, ground with the original grinder and pattied with the original press.”

To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind. The yield grinds in at around 500 lbs. of chuck, brisket, tenderloin, lion, sirloin, sirloin tip and ribeye.

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Show 107, January 24, 2015: Chef Gary Arabia of the GC Marketplace

Gary ArabiaChef Gary Arabia, the long-established caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros.

There is an impressive domestic and imported cheese case, a charcuterie counter with premium Jamon Iberico from Spain, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, an upscale coffee bar, a wine bar (with an in-house sommelier and 12 wines on “tap” dispensed from a Cruvinet) and a visually striking retail wine wall.

Virtually everything is made right there from scratch. That includes the buttery croissants, breakfast pastries, breads, and all the decadent desserts.

Gary Arabia joins us with an appetizing overview of GC Marketplace.

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Show 41, September 21, 2013: Neal Fraser, Executive Chef / Owner of bld

Neal Fraser of bld and RedbirdChef Fraser is a contestant on Bravo’s “Top Chef Masters” this season. He commented on the ups and downs he experienced as a competitor. Neal observed that it’s a lot harder than he anticipated. That’s significant given that he previously bested an Iron Chef on Food Network’s “Iron Chef America.”

As a contestant on “Top Chef Masters” there are no days off. It’s seven days a week in production until you’re eliminated or win. As brutal as it sounds Chef Neal commented that he would do it again if given the opportunity as he’s highly competitive by nature.

On the near horizon for Chef Neal is a bld at LAX in the United Terminal and a casual ice cream, donuts, and coffee café (ICDC) located adjacent to bld on Beverly Blvd., and guided by his wife and executive pastry chef.

Redbird, his ambitious restaurant project at Vibiana in Downtown Los Angeles in partnership with restaurateur Bill Chait, will look for a 2014 opening.

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Show 39, August 31, 2013: Executive Chef Greg Daniels & Managing Partner / Beverage Director Wil Dee of Provisions Market

Greg Daniels of Haven GastropubProvisions Market, a new gourmet specialty food store, sandwich shop, craft beer emporium, and wine boutique on Glassell is the talk of Old Towne Orange. 30 rotating craft beers are available on tap as well as Sidecar Doughnuts.

Coming soon will be a full service coffee bar operated by the greatly respected Portola Coffee Lab of The Mix at SoCo in Costa Mesa.

Executive Chef Greg Daniels (Haven Gastropub) and Managing Partner Wil Dee dropped by to explain all the delectable elements and what’s yet to come.

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