Show 566, February 24, 2024: Anne Marie Panoringan, Culture OC’s Food Columnist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

Show 566, February 24, 2024: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie continues with us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez’s food stands in Costa Mesa. There is also a high-prolife, full-service destination restaurant, Maizano and Bar Entre Nos, from the team responsible for the highly acclaimed LA Cha Cha Cha in the Arts District of DTLA.

Show 550, November 4, 2023: “Travels with Darley” Podcast Launch with Darley Newman

Darley Newman of Travels with Darley

“Emmy-award nominated TV host and producer Darley Newman’s new “Travels with Darley” podcast launched on iHeart November 1st. New podcasts drop every Wednesday for 12 weeks during Season One, immersing listeners on location with local experts as the guides for inspirational and informational journeys.”

“Much like her long-running PBS series (currently in production for its 11th Season,) the “Travels with Darley” podcasts share hidden gems and bucket list trips. Season One features James Beard award-winning chefs, inspiring entrepreneurs and authors, and passionate experts in Alabama, West Virginia, Santa Fe, Québec and beyond. Darley’s podcasts stimulate her listeners’ imagination through descriptions that can only be crafted from first-hand experience and enriched by interviews and sounds captured on location.”

“Inspired by her long-running PBS Series, Darley Newman’s Podcast aims to inspire listeners to hit the road themselves to dive into food, history, art, culture, nature and outdoor adventures.”

The well-traveled Darley Newman (just back from Korea) joins us with microphone in hand.

Show 549, October 28, 2023: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Show 549, October 28, 2023: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris continues with us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Show 523, April 29, 2023: Steve Dolinsky, Founder, Pizza City Fest L.A.

Steve Dolinsky and Andreew Gruel

“The inaugural, first of its kind Pizza City Fest Los Angeles takes place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he has brought that same carefully curated experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

VIP for both days is already sold out. Limited tickets are available for Saturday with better availability for Sunday.

“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”

Show 417, March 20, 2021: Restaurateur & Chef Dave Beran, Pasjoli, Santa Monica

Chef Dave Beran

“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.”

An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course, seasonally changing nightly Tasting Menu) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.)

“Pasjoli is an elevated French bistro from award-winning chef Dave Beran. The restaurant pays homage to French cuisine utilizing the bounty of produce available in Southern California. Rooted in classic French cuisine and inspired by Parisian markets, Pasjoli reflects Beran’s thoughtful cooking style, showcasing his creative touches on bistro fare.”

Prior to moving to California, Beran was the chef de cuisine at Alinea and executive chef at Next in Chicago where he received a James Beard Award for Best Chef Great Lakes and was named one of Food & Wine magazine’s Best New Chefs in 2014.

We’ll meet Chef Dave Beran of Santa Monica’s Pasjoli and the Founder of Dialogue (which introduced Chef Dave to the tastes of Santa Monica diners.)

Show 286, August 18, 2018: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes

Steven RaichlenSteven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

After thirty books, seven TV series – including a new one out this May, Project Fire on PBS – two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients.

Delivering both a complete step-by-step handbook to mastering the latest techniques and equipment alongside a collection of over 100 innovative recipes for grilling every kind of food, Project Fire is the modern grilling treatise. A stunning collection of recipes and techniques, Project Fire provides a wealth of information for how we want to grill today.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke, The Barbecue Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. In 2016, he was inducted into the Barbecue Hall of Fame.

We’re firing up the grill with Steven Raichlen.

Show 243, October 7, 2017: Carolynn Carreño, Bowls of Plenty

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.

Show 198, November 19, 2016: Baker Dorie Greenspan, Dorie’s Cookies Continues…

Dorie Greenspan and her cookbook Dories CookiesOver the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. Just in time for the Holidays is Dorie’s Cookies. It’s her 12th cookbook.

Baking phobic…? Dorie gently prods you to get into the kitchen and give it a go. Her suggested starter cookie is Almond Crackle Cookies. The three ingredients are sugar, and egg and sliced almonds.

This is such an exciting book for me. It’s got a whole new look and a cover that’s my favorite color: Purple! Oh, and it’s got recipes, of course. Lots of them. There are cookies of every kind imaginable and some that you might not have imagined. You’ll be surprised at how many of our favorite sweets can be cookie-ized.” – Dorie Greenspan

“There are everyday cookies and cookies for weekends (recipes that take a bit more time), holidays (you’ll be everyone’s fav at this year’s cookie swaps) and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for the cookies that I created for Beurre & Sel, the cookie adventure that Joshua, my son, and I launched a few years ago. In the front of this beautiful (chubby) book there’s a Cookie-Making Handbook that guarantees that every cookie you make will be perfect, even if you’re new to the craft.” – Dorie Greenspan

Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is also the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.