Show 306, January 12, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s flavorful 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.

Al shares a preview of what is on the menu there with us.

San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.

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

Program Note : For next Saturday, January 19th only we follow Ducks Hockey from 3 to 5:00 p.m. Please join us.

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Show 306, January 12, 2019: Journalist Farley Elliott, Senior Editor, Eater L.A.

Farley Elliott at the KLAA StudiosFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

We’re starting off big with the 40,000 sq. ft. The Manufactory soon to launch in phases at Row DTLA in Downtown Los Angeles.

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Show 306, January 12, 2019: Journalist Farley Elliott, Senior Editor, Eater L.A. Continues…

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He continues…

There were, unfortunately, some big restaurant closings late in 2018, too. Probably the most sudden was Chef Scott Conant’s The Ponte (in partnership with restaurateur Stephane Bombet) on Beverly Blvd. in L.A. in the space that was previously Terrine. Bombet hasn’t revealed what his new concept for that location will be…

 

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January 12: Farley Elliott, The Intuitive Forager, Newport Beach and San Diego Restaurant Weeks, Al Mancini

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

Now an enticing preview of this Saturday’s flavorful 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM. Al shares a preview of what is on the menu there with us.

San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.

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

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

Among Farley’s eagerly anticipated opening for 2019 is the massive Tartine Manufactory (from San Francisco) which is multiple food concepts under one roof including an artisan bakery and gourmet coffee roaster.

Kerry ClasbyA chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California.

“Aggregator, educator, public speaker, published writer, and acclaimed forager, Kerry Clasby is the founder of Intuitive Forager, a professional foraging, farmers market, and retail company. Kerry is one of the original pioneers of culinary foraging and for over 2 decades has been sourcing top quality-rarefied produce for celebrity chefs with world-renowned restaurants in Las Vegas, Los Angeles, San Francisco, and New York. Her awarding winning Farmers Markets are an extension of Kerry’s commitment to bring the same farm-to-table produce to ‘community.’”

“Always an active proponent of great food along with sustainability and a healthy lifestyle, Kerry continues to forage on with lots of projects in the works – including new and exciting things at the Intuitive Foragers Farmers Markets (Downtown 3rd Farmers Market on Friday) in Las Vegas, and The Farm at Malibu – which now includes a Farmstand!”

We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Founding Partner William Lewis (also the wine guru) of The Winery Restaurant and Wine Bar (a participating restaurant in Newport Beach Restaurant Week) joins us with a preview.

Al ManciniOne of our most reliable sources of quality restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants, Downtown Las Vegas and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.

Al shares a preview of what is on the menu there with us plus the other enticing food options at Park MGM.

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

Show 285, August 11, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull them both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (Golden Road Brewing’s Co-Founder) is our guest

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the USA but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater LA He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

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

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Show 285, August 11, 2018: Farley Elliott, Senior Editor, Eater LA Part One

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

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Show 285, August 11, 2018: Farley Elliott, Senior Editor, Eater LA Part Two

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley talks about some major restaurant openings on the horizon. In the Arts District of Downtown he has his eye on Simone from Chef Jessica Largey (ex-Manresa) and Chicago’s Stephanie Izard who is bringing her acclaimed Girl and the Goat to L.A. next year.

Eater LA publishes a helpful daily newsletter that’s free for the asking. Sign up on their Website.

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August 11: Bavel, The Federal Bar, Brennan’s Pub, Melissa’s Hatch Chiles, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a tempting preview of this Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull then both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, “PR Bootcamp for Restaurants: In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull then both from the bustling Bavel kitchen for a chat.

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

We’ll be talking about the closing (at year’s end) of Santa Monica’s trend-setting, Italian fine-dining restaurant, Valentino, and some eagerly anticipated restaurant openings on the horizon for the balance of the year.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 268, April 7, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of this Saturday’s flavor-packed 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… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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

Play

Show 268, April 7, 2018: Farley Elliott, Senior Editor, Eater LA Part One

Farley ElliottFor 3 plus years food journalist Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Senor Bill Esparza. It’s part local history and part useful Street Food guide.

Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

Farley joins us in-studio.

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