Show 267, March 31, 2018: Owner / Chef Kevin Meehan, Kali, Los Angeles

Kevin MeehanThe Kali Kollaboration is Kali’s owner/chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Franklind Lee & Margarita Kallas-Lee.

“We created the Kali Kollaboration Dinner Series to celebrate our talented culinary community by bringing chefs together for a fun night of great food, drinks, and camaraderie and to share this with our guests. On Tuesday evening, April 10th a special five course menu will be offered for $95 or $125 with wine pairing.”

“With the opening of Kali Restaurant a bit over 2-years ago, Chef Kevin Meehan’s broad 23-year culinary career reached its apex. At Kali, Meehan, whose deft hand was cultivated in Los Angeles’ most prestigious kitchens, joins forces with long-time friend and professional colleague, Drew Langley, previously the wine director at the iconic, Michelin-starred Providence.”

“For the 40-year-old Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

In Chef Kevin’s spare time he’s a small, urban Farmer. We’ll let him explain this unusual aspect of sourcing some of his fresh produce for the restaurant.…

Chefs Kevin Meehan and Ted Hopson join us to explain what is on the menu.

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Show 253, December 23, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a joyful preview of Saturday’s festive 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 throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 62nd year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

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

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Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

For now tables (including patio seating with prime views of the Hollywood Hills and Century City) are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations. If you’re going to be doing some shopping at Eataly a good tip is put your name in at il Pesce first.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

 

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Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Continues…

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Named after the first film screened at The Theatre (now the beautifully restored Ace Theater (built as the flagship for United Artists Theaters) adjacent to the Ace Hotel) in 1927, Best Girl is Downtown Los Angeles’ local haunt featuring rotating, seasonal fare and classic favorites. Best Girl is in partnership with the inimitable Chef Michael Cimarusti and business partner Donato Poto, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere.

A multi-nominee for a James Beard Award, Cimarusti’s critically acclaimed restaurants Providence and Connie and Ted’s have earned him two Michelin Stars and international recognition as an industry giant. Cape Seafood and Provisions, his seafaring market, offers sustainable, wild caught fish, prime cuts and grab-and-go dishes. Chef Cimarusti’s menu for Best Girl represents his favorite meals made at home for family and friends — inviting and simple, every dish is expertly crafted, wholly delicious and available every day.

The busy Ace Theater generates a lot of pre-theater dinner business for Best Girl. Donato’s tip is that things are calmer for a leisurely dining experience at 8:00 p.m. and thereafter.

We’ll continue the full briefing from Donato.

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December 23: Donato Poto, Russ Bendel, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Three: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Four: Co-Host Chef Andrew Gruel
Segment Five: Orange County Restaurateur, Russ Bendel, Olea Part One
Segment Six: Orange County Restaurateur, Russ Bendel, Olea Part Two
Segment Seven: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part One
Segment Eight: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part Two

Now a joyful preview of this Saturday’s festive 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 throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

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

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

Tables are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

Named after the first film screened at The Theatre (now the Ace Theater adjacent to the Ace Hotel) in 1927, Best Girl is Downtown Los Angeles’ local haunt featuring rotating, seasonal fare and classic favorites. Best Girl is in partnership with the inimitable Chef Michael Cimarusti and business partner Donato Poto, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere.

A multi-nominee for a James Beard Award, Cimarusti’s critically acclaimed restaurants Providence and Connie and Ted’s have earned him two Michelin Stars and international recognition as an industry giant. Cape Seafood and Provisions, his seafaring market, offers sustainable, wild caught fish, prime cuts and grab-and-go dishes. Chef Cimarusti’s menu for Best Girl represents his favorite meals made at home for family and friends — inviting and simple, every dish is expertly crafted, wholly delicious and available every day.

We’ll continue the full briefing from Donato.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach.

Russ BendelNamed for a genus of trees that flourish in warm and tropical regions, Olea gives Bendel’s award-winning Napa and Sonoma wine country concepts at Vine, in San Clemente, and Ironwood, in Laguna Hills, a European accent with extensive wine selections from Italy, France and Spain.

Chef-Partner Jared Cook has created a menu of modern California cuisine that perfectly complements the “global wine country” approach the Bendel team has taken at Olea.

“It’s great to return to the community where my business partners and I began our careers,” said Bendel, a graduate of The Collins College of Hospitality Management at Cal Poly Pomona who spent nine years at Fleming’s Prime Steakhouse & Wine Bar at Newport Center / Fashion Island before striking out on his own.

“Olea represents the continued progression we have created with our other two wine country-inspired cuisine restaurants,” Bendel said. The restaurant is Bendel’s largest, seating 130 guests, and like the other two locations is open for dinner nightly.

Cook has created new dishes exclusively for Olea, including blue crab baked oysters with champagne tarragon butter); terrine of duck liver, bacon and bourbon; wild-caught Pacific Blue Nose sea bass; herb-roasted prime beef cheek stroganoff with house-made rosemary pappardelle; Pacific Northwest filet mignon with black truffle and blue crab Béarnaise; and seasonal apple and pear cobbler with oatmeal crumble and cardamom ice cream.

Also on the menu at Olea are Vine / Ironwood crowd-pleasers such as Meyer lemon & honey duck wings and jumbo lump blue crab with roasted heirloom beets.

Olea’s interior is Tuscany wine country meets California Cuisine. An eclectic blend of timeless natural backgrounds includes antique French white oak floors, Black Mountain ledge-stone, black walnut millwork complemented with contemporary decorative lighting, and clean soft lines and a warm taupe color palette.

Dining areas are divided with sculptures instead of walls, made from natural tree branches on steel bases that lend privacy. The completely weatherproofed dining patio has a parkway setting with swagger light fixtures and citrus trees and herbs in large planters. Two olea (olive) trees flank the entrance of the restaurant.

A focal point of Olea, which totals 3,647 square feet, is a custom-made captain’s table in the wine room that can seat 10. The captain’s table is surrounded by working wine storage and wine displays, artwork and beautiful lighting fixtures.

Olea is located at The Walk, 2001 Westcliff Drive, Newport Beach, CA 92660, by Kéan Coffee.  Reservations are accepted on OpenTable, or by calling 949-287-6807. There is self-parking in a newly-constructed 300-car parking structure adjacent to the restaurant.

Russ Bendel tempts us what’s on the menu.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlLawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.®

Tradition. College football is steeped in it, and there isn’t any tradition more enduring than “The Granddaddy of All Bowl Games,” the Rose Bowl. For 62 years, Lawry’s The Prime Rib in Beverly Hills has been a vital marketing partner in this tradition with its annual Beef Bowl (staged over 2 nights) serving as the proverbial rite of passage for champion gridiron gladiators in quest of Big Game glory.

This legendary private event (where only Tournament of Roses officials and sports media are granted access) has largely remained a mystery to the public while quietly generating a treasure trove of behind-the-scenes photo ops, stories, anecdotes, and quotes from college football’s most well-known players, coaches and sports commentators.

This year’s unusual Rose Bowl pitting the Oklahoma Sooners against the Georgia Bulldogs is the College Football Playoff Semifinal.

Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl, Road to the Rose Bowl: 50 Years of Lawry’s Beef Bowl.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Three: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Four: Co-Host Chef Andrew Gruel
Segment Five: Orange County Restaurateur, Russ Bendel, Olea Part One
Segment Six: Orange County Restaurateur, Russ Bendel, Olea Part Two
Segment Seven: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part One
Segment Eight: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part Two

Show 166, April 2, 2016: Chef Philip Pretty, Restauration, Long Beach Continues…

philip-prettyDINE LBC – Long Beach Restaurant Week is April 23 to May 1, 2016. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, DINE LBC features value-oriented three-course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

“What’s old is new again. Restauration is a combination of two of our favorite words that are defining pillars of the Long Beach community: restaurant+restore. Situated in the vibrant and creative stretch on 4th street between Cherry and Temple dubbed Retro Row, our little eatery brings the Long Beach family together to pay tribute to the American culinary spirit while embracing modern fare.”

“Menus for Restauration are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Southern and Central Coast. Many options are served family style intended for sharing. Our beer offerings feature craft beer on draft and in large bottles from all over the world. The comprehensive wine list highlights small producers from California and other unique wine growing regions from afar.”

The newly arrived Chef Pretty has substantial cooking credentials. He was the chef de cuisine for 3 years for Gordon Ramsay at the London Hotel in West Hollywood during the period Chef Ramsay was actually actively involved in the restaurant. He’s also spent time in the kitchens of the fondly-remembered SONA and Providence.

A prominent feature of the restaurant’s dog-friendly patio is the wood-burning oven. The signature dish from there is the Wood Grilled Spanish Octopus with marble potato, celery heart, almonds and Caesar dressing.

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Show 152, December 26, 2015: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” The article was written by Jeff Gordinier.

Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it. Chef Andrew explains the Dock to Dish and Sea to Table programs which are somewhat equivalent to CSAs for fresh fish sourced for chefs.

Other prominent chefs including Tom Colicchio and Michael Cimarusti of Providence and Connie & Ted’s. Good company…

 

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Show 149, December 5, 2015: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Continues…

Amy and Craig Nickoloff of West Coast Prime MeatsAuthors Craig and Amy Nickoloff continue...

You might say it was primed to happen …! Our friends at West Coast Prime Meats have published the perfect cookbook for the Holidays: West Coast Prime Meats Cooks – Professional Recipes for the Home Kitchen. In the spirit of the Holidays the proceeds benefit two important Veteran’s charities, The Wounded Warrior Project and The Gary Sinise Foundation. $5.00 from the sale of each book goes to the benefiting charities. Given what’s going on in the World these days It’s an appropriate time to remember our veterans.

Some of the top toques from prominent restaurants in Southern California, Las Vegas and Hawaii have graciously contributed the tested recipes including ARC, Bourbon Steak, Connie & Ted’s, il Pastaio, The Musso & Frank Grill, N9NE Steak House, Loteria! Grill, Providence, Temecula Creek Inn, Valentino and Water Grill.

The book includes chef-created recipes for Beef, Burgers, Lamb, Goat, Poultry, Veal and Seafood. There are dozens of genuinely useful tips including instructions on how to debone a Leg of Lamb. The principals of West Coast Prime Meats know meat from years of practical experience and graciously share a lot of handy secrets with the reader.

From the Prologue

“For those nights when you’d rather let someone else do the cooking and clean-up, consider this your guide to some of the best restaurants in Southern California, Nevada, and Hawaii. We are honored to serve them and proud to support them.”

“There is one other group we stand behind : our men and women in the Armed Services. To help them, we will donate 100 percent of the profits from book sales [a guaranteed $5.00 per book] to assist our wounded veterans, through the Wounded Warrior Project and through the Gary Sinise Foundation. We encourage everyone to learn about these two worthy charities.”

West Coast Prime Meats Cooks is available through their website and Amazon.com.

 

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Show 132, July 25, 2015: Matthew De Marte, General Manager, Connie and Ted’s

Matthew de MarteThe casual, seafood centric Connie & Ted’s in West Hollywood has been a crowd-pleasing phenomenon since it opened its door two years ago.

Co-owner Chef Michael Cimarusti (Providence) is one of the most respected seafood chefs in the country. Partner Donato Poto (Providence) has a long reputation as one of L.A.’s consummate hosts. He speaks three languages.

Partner Craig Nickoloff is a veteran restaurateur best known for founding the hugely successful Claim Jumper restaurants (which he sold at their peak of popularity.) Craig knows how to feed a crowd and give them every reason to return.

Executive Chef Sam Baxter began his career with Chef Michael Cimarusti at Water Grill. Chef Baxter looks to demonstrate that the freshest seafood needs only a light touch and the simplest of preparations to make outstanding food.

At any given time the busy oyster bar showcases some 16 to 24 varieties of fresh oysters.

Connie & Ted’s opening General Manager, Matthew De Marte is our guest to share a few secrets of their incredible success. He’s a veteran of Providence.

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Show 89, September 20, 2014: Executive Chef Chuck Abair, Café del Rey

Chuck Abair of Cafe del ReyExecutive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.

“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

On Saturday, October 4th, Café del Rey will host the Fall installment of “Permission to Come Aboard,” a sports fishing package for seafood enthusiasts and adventurous diners in Los Angeles. Guests are invited to join Executive Chef Chuck Abair on a half-day fishing expedition from 7:00 a.m. to 12 Noon along the Marina del Rey coastline followed by a barbeque-style outdoor lunch at Café del Rey featuring the guests’ catch of the day.

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