Pizza City Fest Los Angelesis back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados.”
“Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers.”
“Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.”
There are no ticket sales at the door and Saturday sells out early. VIP ticket also available for either day. It’s all the slices you can enjoy plus unlimited alcoholic and non-alcoholic beverages. Different, diverse pizza establishments are showcased each day representing all of Southern California..
Steve puts down his ceremonial pizza peel and joins us.
What is sourdough and why is San Francisco Sourdough held in such high esteem? A few weeks ago we introduced you to Baker Matt Kosoy of Rosalind Bakeryin Pacifica with a newly launched retail bakery store in Downtown San Francisco. Matt is a recognized sourdough specialist and is with us providing the 411 on this ever popular bread variety. “Sourdough” is actually not a flavor.
“Pacifica’s Rosalind Bakery’s delectable sourdough bread, pizzas, and pastries are made with a dash of love, a sprinkle of nostalgia, and a lot of dedication by proprietor and baker Matt Kosoy. They do more than just bake bread; they bring people together, creating moments of joy and connection. Named after the Matt’s maternal grandmother, Rosalind Bakery began in 2017 by building a community around food. They take pride in every step of the baking process, from selecting the finest ingredients to handcrafting each loaf, pizza, and pastry. The result? Unparalleled flavors that ignite your senses.” Matt has recently closed an unusual, oversubscribed, $124,000 bond offering and expanded to a new location in Downtown San Francisco at 4 Embarcadero Center as part of the “Vacant to Vibrant Program.”
There is exciting news from Miller Butler. Co-founder and pizzaiolo, Ahmad Butler, has been selected as one of the twelve finalists in the highly anticipated Real California Pizza Contest. This nationwide competition, sponsored by Real California Dairy, aims to find the best pizza that showcases the excellence of Real California Dairy products.
“Out of a pool of hundreds of pizza makers from around the country, Ahmad Butler has emerged as a top contender in the Cal-Mex category. Representing Miller Butler, Ahmad will present his signature creation, “The Angeleno,” in the hopes of securing the grand prize of $10,000.”
Ahmad Butler will next compete as a Finalist in the Cal-Mex category at a bake-off event at the Culinary Institute of America at Copia in Napa, California on August 2nd.
We’re rooting for him! Miller Butler is currently fundraising for a vitally needed van to pull their custom wood-burning pizza oven designed and built by Jillana’s Father. It’s a real Family affair.
Pizzaiolo Ahmad Butler is our guest with pizza peel at the ready.
Outrageous Fair Food (also crave-worthy) is always a mouthwatering highlight of a visit to the OC Fair in Costa Mesa. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s and Enzo’s Pizzeria fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair running through Sunday, August 13th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.
Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheetos Cheese PicklePizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Also coming out of the pizza oven is a Hot Honey Pizza with Pepperoni. Remember it’s his Italian heritage that’s on the line here…
At his Biggy’s stand it’s Hot Cheeto Chicken on a Stick and at Dutchman’s Funnel Cakes a new Marzipan Funnel Cake.
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.”
Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post (under the culinary direction of Proprietor and Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the non-profit Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.” Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also enjoyed at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Have home deliveries cooled a bit?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also enjoyed at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket typically just not the same? Have home deliveries from pizzerias cooled a bit?
Andy Harris, Executive Producer and Co-host previews the show.
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.”
Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Have home deliveries cooled a bit?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées.”
“The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.”
“René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.”
We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.
“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?”
One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraftin Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.”
Offering a chef-inspired menu of over-the-top gourmet, creative burgers and generous portions of premium sides made with passion, there’s an option to satisfy everyone’s taste buds. From their sweet and savory We Be Jammin Burger (1/2 pound Beef Patty, Swiss, Onion Jam, Prosciutto, Arugula, Tomato, Garlic Aioli and served on a Potato Bun) to their spicy Fire Belly Burger. Breakfast specialties centered around house-made biscuits are available Thursday through Sunday. (Their slogan is “No one leaves hangry…”) Hangry Belly will keep your bellies filled and wanting more!
Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post(having celebrated their 70th Anniversary ofOstini Family ownership last year)has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”
“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”
“All Dinners at The Hitching Post (a full meal) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”
“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”
Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly.”
“That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”
“Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.”
Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity. Reservations encouraged.”
Chef Nick Weber is our guest.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket just not the same? Have home deliveries from pizzerias cooled a bit?
Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th.
Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheeto Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Remember its his Italian heritage that’s on the line here…
Also generating praise is the new Hot Honey Pizza. It’s both hot and sweet on a pizza with premium Mike’s Hot Honey. A great variation on a traditional Pepperoni Pizza.
We’re taking Fair Food at its tastiest best with The Midway Gourmet. A giant Turkey Leg has appeared.
Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th.
Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheeto Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Remember its his Italian heritage that’s on the line here…
Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”
“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”
Daniele gives credit to the late food journalist Jonathan Gold (Los Angeles Times) for establishing Pizzana on the local pizza landscape shortly after the opening in Brentwood in 2017. Gold glowingly compared Pizzana’s Margherita to the very best in the world.
The standout desserts including a memorable moist chocolate cake with rich dark chocolate frosting and vanilla bean ice cream are the creations of Co-Founder Candace Nelson.
Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake. Marina del Rey is on the horizon.