July 23: Midway Gourmet, Great Society Cider & Mead, Vaca, Cha Cha’s Latin Kitchen, LA Olympics 2024

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret

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

We always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radtke.

On Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. VACA Group Partner & CEO Ahmed Labbate provides the tempting preview.

Brea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine. Proprietor Don Myers, a veteran restaurateur, is our guest.

If all the delicate, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics for the third time in either 2024 or 2028. What does it all mean? Our Olympics expert, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the official 1984 Olympic Games Final Report, a massive two-volume book.

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

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

New from RCS Cowboy Kettle Corn is Unicorn Nitro Pop, a cotton candy ring around a colorful cup of kettle corn and whipped cream, submerged in liquid nitrogen (also available: Nitro Whip)

The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting, high calorie update.

One of Chef Dominic’s returning star items is Fried A Fair’s deep-fried butter balls with maple syrup. Four to an order. The Orange County’s Register food staff writer, Nancy Luna, has already declared it one of her all-time Fair favorites.

Ottto RadtkeDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers.

“A social house where fine food, craft cider and mead set the stage for conversations between old and new friends alike, Great Society has the largest selection of craft cider and meads in all of Southern California. Featuring 20 draughts and more in bottles, our extensive cider and mead list showcases craft producers from nearly every corner of the world. You’ll find flavors and profiles ranging from sweet to sour, still to sparkling, barrel-aged to hopped, rare to near-impossible to find.”

“Complementing this incredible list, our food menu fuses seasonal offerings with unexpected spicing to create dishes that don’t just taste great, but pair well with whatever profile you choose. Try our signature burger with an unfiltered whiskey barrel-aged cider from Michigan; or an artisanal cheese plate with a tart, lightly sparkling Sidra from the Basque region of Spain. There’s a variety of pairings to tantalize your taste buds.”

“With its origins lost in history, cider remains the most noble of beverages, having played a role in Old and New World alike. These ancient elixirs, fermented mainly from apples, have been the drink of kings and presidents, farmers and the working class. Though its fortunes have occasionally wavered, cider’s incredible diversity, and close connection with the land, has led to an amazing renaissance. Cider is a beverage that deserves homage and we are the first restaurant and taphouse in Southern California to feature it!”

We’ll meet the proprietor, Otto Radtke.

Ahmed LabatteOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course, premium wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. Chef Amar is also well-known locally for Broadway by Amar Santana in Laguna beach and as the runner-up from lucky Season 13 of Bravo’s “Top Chef” in what the judges noted was the tightest final competition of the series’ long history!

Santana and partner Ahmed Labbate, whose roots together at South Coast Plaza go back to 2008 when they opened Charlie Palmer, will welcome 100 discriminating guests with a love of food and wine to the Beard dinner. Santana is a graduate of the Culinary Institute of America.

The festivities on August 10 will include a small silent auction during an al fresco reception. While enjoying the signature Vaca Tonic and hors d’oeuvres, guests may peruse deluxe offerings, which will include a LVMH luxury Champagne experience for 16 guests; packages from South Coast Plaza, the Montage Laguna Beach and Monarch Beach Resort in Dana Point, unique dining experiences, luxury travel destinations, and high-end wines.

Seats are $350 and $300 for members of the James Beard Foundation, all inclusive. For reservations to the Friends of James Beard Dinner at Vaca, please register online here. For more information, please contact VACA GM Ghali Benhima at 714.463.6060. A credit card will be requested to secure the reservation.

VACA Group Partner & CEO Ahmed Labbate provides the tempting preview.

Don Myers of Cha Cha's Latin Kitchen in Brea and IrvineBrea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine.

“Cha Cha’s Latin Kitchen was born out of a love and passion for Latin cuisine…”

“The Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style. In the open kitchen guests can watch savory dishes being prepared in the wood-fired oven, while free-range Jidori chickens roast to perfection and tacos are topped with house-made fire-roasted salsa.”

Proprietor Don Myers (also Brunos Italian Kitchen), a veteran restaurateur, is our guest.

“In the Lounge the lively sound of handcrafted cocktails being shaken provides the backdrop. These tequila libations utilize freshly squeezed juices, house-made infusions, and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also add a great complement to any meal.”

Don Myers started his restaurant career at the young age of fourteen in Tucson, Arizona at the fifty-year-old Casa Molina Mexican Restaurant. He graduated from the University of Arizona and was a four -year varsity athlete and competitive international gymnast.

In 2008, Don created P&D Restaurant Concept that now boasts two award-winning restaurants. He was later featured in OC Metro and named the “Unofficial Mayor of Brea” in 2013 for his leadership role in the revival of Brea Downtown. In 2014, Myers and his business partner Peter Serantoni were named Orange County Business Journal’s Restaurateurs of The Year.

If all the hush-hush, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics again for the 3rd time in either 2024 or 2028. What does it all mean? Can a modern Olympics even break-even for the host city?

Rich PerelmanOur Olympics expert and historian, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the 1984 Olympic Games Final Report, a massive two-volume book.

In his daily e-newsletter, The Sports Examiner, Perelman suggested the simultaneous dual city awards for 2024 and 2028 (and the reasoning for this unprecedented approach) weeks before it was reported on in the mainstream media as even a possibility for the IOC to consider.

Show 232, July 15, 2017: Show Preview with Co-Host Andy Harris

Now a tempting 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, upon careful reflection, that’s probably a pretty good thing…

The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert Robert Schueller of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his trusty elephant to give us the details.

Froze’ is the rage this Summer on better bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now oh-so-trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar for color. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze’ creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

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

Play

Show 232, July 15, 2017: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Continued…

Race Ruiz and Aaron Tofani or Rance's Chicago Pizza at AM830Authentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…and it’s Rance’s Chicago Pizza (Belmont Shore & Costa Mesa) a first-time participant in the upcoming DINE LBC Long Beach Restaurant Week.

They also are earning praise for their new wings with accompanying sauces, and salads with house-prepared dressings. The next Rance’s will be in the ambitious University Village center just North of the existing University of Southern California campus.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

Just as many regions around the country hold city-wide restaurant week events, the participating Long Beach restaurants will be offering multi-course, “value-oriented” meals set at one of six price points: $15, $25, $35, $45, $55 or $65 per guest.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

“With recent minimum wage increases, overhead and cost of goods increases, an annual restaurant week drives much needed traffic into our valued restaurants”, said Henry, who said the event will span across twelve Long Beach neighborhoods and has a comprehensive marketing, advertising and PR campaign valued at over $500K to support the nine- day event.

Play

July 15: Quick Help for Meals, Rance’s Chicago Pizza, Melissa’s World Variety Produce, Stu and the Kids, SOL Mexican Cocina

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Now a tempting 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, upon careful reflection, that’s probably a pretty good thing…

The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert  of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his elephant to give us the details.

Froze is the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

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

peteråPeter Clark PhD and Susan Evans PhD-clarke-susan-evansThe faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries.

The nearly 40 million clients of this nation’s food pantries suffer elevated rates of obesity, diabetes, cardio-vascular disease, and other diet-related conditions. Numerous studies have shown how increased consumption of fresh produce helps fight obesity and promote health. Over the past twenty years, many food banks and community pantries have started distributing significant amounts of free fresh produce. Unfortunately, though, many pantry clients do not know how to prepare vegetables in nutritious, varied, and appealing ways; they also need to acquire other food management skills for healthier eating.

The phone app offers two kinds of content that each pantry client customizes to his or her needs and interests. One, VeggieBook, enables a food recipient to obtain recipes and food-use tips about fresh vegetables. A recipient decides which kinds of recipes and tips he or she wants, from among hundreds of specially-designed recipes. Users can get these printed immediately at the pantry as well as saved on the phone. All materials are in English and Spanish.

The second section of the app, Secrets to Better Eating, invites a pantry client to browse five chapters (about better breakfasts, lunches, dinners, snacks, and food shopping). Secrets present more than 80 concrete, no-cost strategies for limiting fats and sugar in the diet, establishing a warm atmosphere at meals, curtailing overeating, involving children in meal preparations, introducing children to new food tastes, and bargain-conscious grocery shopping, among other themes. Each client’s selected ideas are printed at the pantry and saved to the phone. And, as with VeggieBook’s recipes and tips, a client can e-mail Secrets to friends or family and get extra printed copies as well.

The creators, Peter Clarke, PhD. and Susan Evans, Ph.D., are our guests.

Rance Ruiz and Aaron TofaniAuthentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…and it’s Rance’s Chicago Pizza (Belmont Shore & Costa Mesa) a first-time participant in the upcoming DINE LBC Long Beach Restaurant Week.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already something of a local institution for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Just as many regions around the country hold city-wide restaurant week events, the participating Long Beach restaurants will be offering multi-course, “value-oriented” meals set at one of six price points: $15, $25, $35, $45, $55 or $65 per guest.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

“With recent minimum wage increases, overhead and cost of goods increases, an annual restaurant week drives much needed traffic into our valued restaurants”, said Henry, who said the event will span across twelve Long Beach neighborhoods and has a comprehensive marketing, advertising and PR campaign valued at over $500K to support the nine-day event.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioCan’t get enough of those fresh fruits & veggies…? Joining us with what’s new for the peak of the season hits is our resident produce expert, Robert Schueller of Melissa’s. He’s the unrivaled Watson (IBM Super Computer) of fruits & vegetables!

Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

California grown Black Muscato grapes have a deep purple, almost black, coloring with a slightly softer texture than the green or red varieties. While the Black Muscatos have the same high sugar content as the other two, their sweet flavor seems stronger on the palate. Black Muscato grapes make the best sauces and sauce reductions because of this complexity in taste.

Melissa’s Muscato grapes vary in color from green to red to black and are hybrids of some very special seedless grape varieties. They make a perfect summer snack with their crisp texture and mouthwatering, juicy interior. Muscato Grapes are much sweeter than the average grape, measuring at a brix (sweetness) level of at least 22 compared to the average grape brix of about 16.

Toss Muscato Grapes into a summer fruit salad, add to your favorite sauce, or eat right out of hand. These delectable summer treats are a great addition to any dessert.

Stuart SkverskyThe annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird.

Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000!

Participating chefs for this year’s event include Hosts Neal and Amy Fraser, Vibiana; Brooke Willamson and Nick Roberts, Playa ProvisionsWalter ManzkeRépubliqueEric Klein and Connor Shanahan, Wolfgang Puck CateringShirley Chung, Steamer’s Co. Raw Bar & Bowl of Hug; Gilberto Cetina, Chicken ItzaMatt Lee, Restaurant 917Kris Yenbamroong, Night+MarketJason Neroni from The Rose CaféAkasha RichmondAKASHA and AR cucinaSherry YardThe Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Jason Fullilove, Barbara Jean’sTetsu Yahagi, Spago Beverly HillsRoxana JullapatFriends & FamilyGavin Mills, MiroJoel Miller, The WallaceCarlos Enriquez, Bakers Kneaded; Matt Dixon, Division 3; Food Network Celebrity Chef Jet Tila and special guest Rocco Whalen of Fahrenheit who will be flying in from Cleveland, Ohio with his team. Other chefs to be announced.

Chef Stu hops off his elephant to give us the details.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising- star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.

Now in their ninth year of fundraising throughout the world, Stu and the Kids has raised over $300,000 for the charity, including last year’s astounding record of $110,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2016. Stu and the Kids supervise seventeen kids, including fifteen who have earned four-year scholarships to university and a seven and fourteen-year-old that is supported with rent and food due to family hardship. The charity hopes to increase the awards to twelve four-year university scholarships in the coming year.

Colin PflugradtFroze is all the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) along with sister restaurants solita Tacos & Margaritas was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar.

For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu.

We’ll get the full (and colorful) story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Show 191, October 1, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

In August the James Beard Foundation announced the ten inaugural recipients of the JBF National Scholars Program. We’ll meet the West recipient of the National Scholars Program, Holland Dougherty, who is at University of California, Davis.

We’re hearing a lot from high-end steakhouses talking about premium aged beef. There is even a butcher shop/restaurant locally highlighting a burger with a 100-day dry-aged beef patty. What should we know about aging beef ? Joining us to chat about aging beef are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the business! 

The Mad Hungry Woman blogger, Anita Lau, joins us with a gem of a San Diego County dining discovery in Del Mar. Earlier in his career the chef there was part of the opening team at Marche Moderne in South Coast Plaza as well as Charlie Palmer’s at Bloomingdales in South Coast Plaza.

Our friend and colleague, Anne Marie Panoringan (OC Weekly’s blog), was the first journalist to break the story (August 30th) that Executive Chef Jason Montelibano was departing EATS Kitchen at Hotel Irvine to return to Chapter One: The Modern Local in Santa Ana. Time to catch-up with Chef Jason (a.k.a. Chef Chicken Wing.)

Our colleagues at Pacific Food & Beverage Museum are at it again. There’s a lot of interest in fine whiskey here IN California, but do you know about the fine whiskeys FROM California? And you probably haven’t had the chance to experience the range for yourself, but with the latest edition of “The Thoughtful Feast: A California Whiskey Dinner,” all that’s changed. PacFAB’s Richard Foss and Master Distiller Steve Gertman of Ascendant Spirits uncork the flask for us on this one.

Organizers of Dine LBC – Long Beach Restaurant Week just announced the upcoming sale of the Dine LBC Long Beach Kitchen Ink 2017 Calendar featuring stunning photos of 13 Long Beach chefs and one local urban farm owner for each of twelve months plus front and back covers. Calendar sales benefit Dine LBC Originals Marketing Fund that provides marketing and public relations support to participating independently owned restaurants year-round. Dine LBC – Long Beach Restaurant Week founder, Terri Henry, is our guest.

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

Play

October 1: Holland Dougherty, West Coast Prime Meats, Mad Hungry Woman, Jason Montelibano, Richard Foss, Terri Henry

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: James Beard Foundation National Scholars Program recipient, Holland Dougherty
Segment Three: The “Meatheads” from West Coast Prime Meats – Aging Beef
Segment Four: Anita Lau, Mad Hungry Woman blogger
Segment Five: Executive Chef Jason Montelibano, Chapter One – The Modern Local
Segment Six: Pacific Food & Beverage Museum’s “The Thoughtful Feast: A California Whiskey Dinner”
Segment Seven: Terri Henry, Founder, Dine LBC – Long Beach Restaurant Week

Please join us at the special time of 3:00 p.m. to 5:00 p.m. only for this Saturday, October 1st. We’re back to our usual broadcast time of 10:00 a.m. to 12 Noon on October 8th.

In August the James Beard Foundation announced the ten inaugural recipients of the JBF National Scholars Program. We’ll meet the West recipient of the National Scholars Program, Holland Dougherty, who is at University of California, Davis.

We’re hearing a lot from high-end steakhouses talking about premium aged beef. There is even a butcher shop/restaurant locally highlighting a burger with a 100-day dry-aged beef patty. What should we know about aging beef ? Joining us to chat about aging beef are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the business! 

The Mad Hungry Woman blogger, Anita Lau, joins us with a gem of a San Diego County dining discovery in Del Mar. Earlier in his career the chef was part of the opening team at Marche Moderne in South Coast Plaza as well as Charlie Palmer’s at Bloomingdales in South Coast Plaza.

Our friend and colleague, Anne Marie Panoringan (OC Weekly’s blog), was the first journalist to break the story (August 30th) that Executive Chef Jason Montelibano was departing EATS Kitchen at Hotel Irvine to return to Chapter One: The Modern Local in Santa Ana. Time to catch-up with Chef Jason (a.k.a. Chef Chicken Wing.)

Our colleagues at Pacific Food & Beverage Museum and The Museum of the American Cocktail (MOTAC) are at it again. There’s a lot of interest in fine whiskey here IN California, but do you know about the fine whiskeys FROM California? And you probably haven’t had the chance to experience the range for yourself, but with the latest edition of “The Thoughtful Feast : A California Whiskey Dinner,” all that’s changed. PacFAB’s Philip Dobard uncorks the flask for us on this one.

Organizers of Dine LBC – Long Beach Restaurant Week recently announced the upcoming sale of the Dine LBC “Long Beach Kitchen Ink” 2017 Calendar featuring stunning photos of 13 Long Beach chefs and one local urban farm owner for each of twelve months plus front and back covers. Calendar sales benefit Dine LBC Originals Marketing Fund that provides marketing and public relations support to participating independently owned restaurants year-round. Dine LBC – Long Beach Restaurant Week founder, Terri Henry, is our guest.

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

Holland DoughertyIn August the James Beard Foundation announced the ten inaugural recipients of the JBF National Scholars Program. We’ll meet the West recipient of the National Scholars Program, Holland Dougherty, who is at University of California, Davis. She is a PhD Candidate in the Sustainable Agricultural Modeling Lab.

“We are proud that our Foundation’s newest scholarship program is committed to awarding $20,000 in financial aid to ten extraordinary scholars each year. A desire to pursue a career in the culinary arts is no longer limited to cooking in the kitchen,” said Kris Moon, vice president of the James Beard Foundation. “Just as the types of careers available in the culinary arts have evolved, so too is the Foundation’s scholarship program. The National Scholars Program supports a diverse group of students exploring virtually every educational discipline, whether that be history, anthropology, economics, management, or the sciences—as viewed through the lens of food.”

This year, and in each subsequent year, up to ten annual scholarships in the amount of $20,000 each will be granted. To ensure regional diversity, one awardee is selected from each of the ten geographic regions defined by the James Beard Foundation Awards.

The JBF National Scholars Program is a part of the larger James Beard Foundation Scholarship Program, which is awarding more than $750,000 in financial aid available in 2016, the largest annual total in the Foundation’s history.

Established in 1991, the scholarship program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution, college, or university. In the past 25 years, the program has not only grown in visibility and financial scope, but in the breadth of subjects its recipients have embraced. As of 2016, the Foundation will have awarded over $6.5 million in financial aid to more than 1,800 recipients.

Belcampo 100 Day Dry Aged BurgerWe’re hearing a lot from high-end steakhouses talking about premium, aged beef. There is even a butcher shop/restaurant locally highlighting a burger with a 100-day dry-aged beef patty. What should we know about aging beef?

How does aging improve the flavor or texture of beef? There is wet aging and dry aging. Is a prime streak aged 35-days really better than a cut which was only aged 7-days ? Is long aging really better? Our meat experts will explain all…

Joining us to chat about aging beef are the Meatheads from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the business!

Anita Lau of Mad Hungry WomanThe Mad Hungry Woman blogger, Anita Lau, joins us with a gem of a San Diego County dining discovery in Del Mar. Earlier in his career the chef there was part of the opening team at both Marche Moderne in South Coast Plaza as well as Charlie Palmer’s at Bloomingdales in South Coast Plaza.

Anita will also share her first impressions of the long-in-the-works El Mercado Modern Cuisine in Santa Ana. This is a new concept from the chef/proprietor of the highly regarded Anepalco.

Jason MontelibanoOur friend and colleague, Anne Marie Panoringan (OC Weekly’s blog), was the first journalist to break the story (August 30th) that Executive Chef Jason Montelibano was departing EATS Kitchen at Hotel Irvine to return to Chapter One: The Modern Local in Santa Ana. Time to catch-up with Chef Jason (a.k.a. Chef Chicken Wing.)

From Anne Marie’s OC Weekly “Stick a Fork in It” blog post:

“I have had such a positive experience with EATS, Hotel Irvine and the Irvine Company over the last two years. And while I’ve learned so much and grown in this time, I’m very excited to return to Chapter One: the modern local, in Santa Ana to continue my career in an environment of creativity and collaboration. As always, I’m eternally grateful to those who’ve supported me every step of the way, and I look forward to what the future brings.” – Chef Jason Montelibano

Richard FossOur colleagues at The Museum of the American Cocktail (MOTAC) are at it again. There’s a lot of interest in fine whiskey here IN California, but do you know about the fine whiskeys FROM California? Though the state’s been producing whiskey since at least the 1860s, there’s never been such a selection of styles at such high quality as there is now. And you probably haven’t had the chance to experience the range for yourself, but with the latest edition of “The Thoughtful Feast: A California Whiskey Dinner,” all that’s changed.

On October 11, the Pacific Food & Beverage Museum (PacFAB), in collaboration with Women Who Whiskey – Los Angeles, will host a dinner featuring five highly distinctive styles of California whiskey, each paired with a sumptuous dish from the kitchen of 1212 Santa Monica, the newest culinary star on Santa Monica’s Third Street Promenade. Diners will enjoy the five whiskeys listed below, both neat and cocktailed, and a diverse five-course menu featuring lamb, pork belly, roasted root vegetables, and much more.

A portion of all proceeds support the National Food & Beverage Foundation (NatFAB), home of PacFAB, The Museum of the American Cocktail, and the Southern Food & Beverage Museum.

Dinner is $85 for all NatFAB, Women Who Whiskey, and Culinary Historians of Southern California members, or $95 for non-members, and includes tax and gratuity. NatFAB membership is available to all right here. Space is limited to 50 diners and reservations are required. Visit their website for more information and to purchase tickets now.

1212 Santa Monica is located at 1212 Third Street Promenade, Santa Monica, CA 90401.

Featured Whiskeys

Long Beach Kitchen Ink CalendarOrganizers of Dine LBC – Long Beach Restaurant Week recently announced the upcoming sale of the Dine LBC Long Beach Kitchen Ink 2017 Calendar featuring stunning photos of 13 Long Beach chefs and one local urban farm owner for each of twelve months plus front and back covers. Calendar sales benefit Dine LBC Originals Marketing Fund that provides marketing and public relations support to participating independently owned restaurants year-round.

Dine LBC – Long Beach Restaurant Week founder Terri Henry conceived the idea after seeing “Kitchen Ink” editorial feature in an Orange County publication several years ago. She was looking to bring the concept to Long Beach but wanted to put a unique spin on it, hence the calendar idea was born.

“We wanted to produce a unique promotional piece that showcases the individual personalities of the culinary talent here, which in so many cases include body ink,” said Henry. “The calendar is our way of paying homage to those behind the scenes of our delicious dining experiences in Long Beach.”

More than just a one-time editorial feature, the calendar is a high quality promotional piece and expected to warrant a keepsake status beyond its 12 months. Based on the enthusiasm from the featured chefs, Henry expects it become an annual project.

Dine LBC – Long Beach Restaurant Week founder, Terri Henry, is our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: James Beard Foundation National Scholars Program recipient, Holland Dougherty
Segment Three: The “Meatheads” from West Coast Prime Meats – Aging Beef
Segment Four: Anita Lau, Mad Hungry Woman blogger
Segment Five: Executive Chef Jason Montelibano, Chapter One – The Modern Local
Segment Six: Pacific Food & Beverage Museum’s “The Thoughtful Feast: A California Whiskey Dinner”
Segment Seven: Terri Henry, Founder, Dine LBC – Long Beach Restaurant Week

Show 181, July 23, 2016: Luz Angelica Torres Vargas, Cesar’s Bistro, Long Beach

Cesar’s Bistro tucked away in Long Beach is one of our discoveries from the 2016 DINE LBC – Long Beach Restaurant Week. Their specialty is “The New Latin American Cuisine.”

Co-owner Luz Angelica Torres Vargas has all the delicious 411. Think creative Empanadas and Arepas.

One of their new poultry dishes is Gaucho Chicken. It’s two boneless chicken thighs marinated in house-made chimichurri sauce and garlic & onion mojo. It’s served with the house salad and rustic potatoes.

“Here at Cesar’s Bistro we select our ingredients from the best quality sources. We offer friendly and respectful attention toward our customers and partners; we provide great service in our family-friendly casual atmosphere.”

“We make good moments.” – Chef Cesar Villarreal.

 

Play

Show 169, April 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

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, most recently, Brea, is back as today’s special Guest Host

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar, and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. Hey, we’re in favor of a good excuse to party responsibly, too. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Play

Show 169, April 30, 2016: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach

Lamb Cassoulet at taste Wine Beer KitchenThe annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us. He’ll also preview his DINE LBC menu. Think Lamb Cassoulet with cannellini beans, turnips, herbs and orange breadcrumbs.

“taste wine-beer-kitchen is the newest venture for Erin O’Hagan and Laurie Semon, owners & founders of Olives Gourmet Grocer. Erin and Laurie’s vision for “taste” was a dream that somehow became a reality in August 2015 when they first opened the doors. Their intention was really simple: on one hand to create one of Long Beach’s best restaurants and, on the other, to use the magic of food and wine to give people the opportunity to challenge their palates.”

From Chef Brad:
“When we set out to create a restaurant space unlike any other in Long Beach, the food was no exception. Our team wanted dishes with flavors which were unexpected, perhaps even daring. The goal was to create a menu that piqued our guests’ interest, maybe even challenged them a bit. To that end, our food represents a menu not found elsewhere in the city and we hope our guests will return for that very fact.”

“Most importantly, what drives our menu is the seasons of Southern California. Primarily, what you’ll find at area farmer’s markets is usually reflective of what’s in our dishes. Food tastes better when you’re working with better product, and ripe, local produce is the focus of many of our offerings. Moreover, the cooking process and richness of the menu changes as the weather does. Slow, simmering braises in the winter as opposed to quick, grilled meats or even raw fish in the summer. Above all, though, are the ingredients and made from scratch techniques which elevate each dish beyond the mundane. Pickled papaya. Sriracha remoulade. Smoked beets or nuts. Black pepper ice cream.”

Play

April 30: LA Trade Tech, taste Wine-Beer-Kitchen, Steve Samson, Wine Exchange, C-CAP, Villa Roma, El Chavo

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

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, most recently, Brea, is back as today’s special Guest Host.

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Steve KasmarFor 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources.

On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman (Steering Committee Board) join us with the appetizing 411.

Individual tickets are available for $95 which includes admission, food, a bag of casino chips, and two drink tickets. Your support goes a long way toward helping Trade Tech’s hard-working and motivated students afford the valuable education they receive at Trade Tech.

Chef Steve Kasmar also directs the busy catering operation at Trade Tech run by students. On the menu for May 14th are duck confit tacos, lamb shank ravioli, and vegan chili. Also, an assortment of standout sweet goodies from the baking and pastry department.

Lamb Cassoulet at taste Wine Beer KitchenThe annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us. He’ll also preview his DINE LBC menu. Think Lamb Cassoulet with cannellini beans, turnips, herbs and orange breadcrumbs.

“taste wine-beer-kitchen is the newest venture for Erin O’Hagan and Laurie Semon, owners & founders of Olives Gourmet Grocer.  Erin and Laurie’s vision for “taste” was a dream that somehow became a reality in August 2015 when they first opened the doors. Their intention was really simple: on one hand to create one of Long Beach’s best restaurants and, on the other, to use the magic of food and wine to give people the opportunity to challenge their palates.”

From the Chef Brad:
“When we set out to create a restaurant space unlike any other in Long Beach, the food was no exception. Our team wanted dishes with flavors which were unexpected, perhaps even daring. The goal was to create a menu that piqued our guests’ interest, maybe even challenged them a bit. To that end, our food represents a menu not found elsewhere in the city and we hope our guests will return for that very fact.”

“Most importantly, what drives our menu is the seasons of Southern California. Primarily, what you’ll find at area farmer’s markets is usually reflective of what’s in our dishes. Food tastes better when you’re working with better product, and ripe, local produce is the focus of many of our offerings. Moreover, the cooking process and richness of the menu changes as the weather does. Slow, simmering braises in the winter as opposed to quick, grilled meats or even raw fish in the summer. Above all, though, are the ingredients and made from scratch techniques which elevate each dish beyond the mundane. Pickled papaya. Sriracha remoulade. Smoked beets or nuts. Black pepper ice cream.”

Steve Samson of SottoChef Steve Samson’s Sotto located just East of Century City recently celebrated it’s 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update. He also has a new restaurant on the horizon, Rossoblu, in Downtown Los Angeles

At Sotto expect an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house-made pastas and Neapolitan pizza cooked in an artisan wood burning oven.

The wine program has been called “one of the most interesting lists” in Los Angeles by the Los Angeles Times and “one of the best places to drink Italian wine in LA” by Los Angeles Magazine.

The food at Sotto is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs.

Kyle Meyer and Tristen Beamon of Best Wines OnlineYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

“Kyle and I have tasted 400 wines from the exciting 2015 harvest and we’re happy to report that this is a vintage that consumers and collectors alike need to take a serious look at. The wines have many of the hallmarks of the top vintages like 2000, 2005, 2009 and 2010, big and powerful, yet elegant and fresh with silky-soft tannins. There are a number of “best-ever” scenarios and, for the most part, it was a picture perfect, buy-by-the-case vintage from Petit Chateaux to First Growths… especially in the appellations of Margaux, Pessac-Leognan. St. Emilion and Pomerol. Who says Bordeaux is expensive ? We just spent a week tasting some of the greatest potential wine values in the world. So as we like to say here at Wine Exchange…Let the games begin!”

Richard Grausman and Susan Robbins of C-CAPCareers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.

C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator.  Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC.  C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide.  In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.

Teresa RazoVilla Roma restaurant in Laguna Hills is one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

“Villa Roma is a unique restaurant combining Argentine and Italian flavors. Our cuisine combination was inspired by “La Boca”, a neighborhood of the Argentine capital. La Boca is located in the city’s southeast near the old port. In the early 1900’s, Argentina had over 2 million Italian immigrants, most of them settled in this southeastern part of the country because of the similarity to their port town named Genoa, Italy.”

“La Boca is a popular tourist destination in Argentina. It’s known for its colorful houses and pedestrian street, “El Caminito”, where street tango artists perform, musicians, and tango memorabilia is sold. Tango music drifts through the air from one restaurant bar to another.”

“We decided to continue history and bring the Argentine and Italian flavors to Orange County. Just as La Boca retains a strong Italian flavor, we retain our unique Argentine and Italian cuisine flavor.”

Matt LandesCinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close.

Lots of satisfying food and drink including Mezcal and Mexican beer. Look for the street tacos.

Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration