Show 229, June 24, 2017: Show Preview with Co-Host Andy Harris

Now an enthusiastic preview of Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

In conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before. Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

The Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive (and hugely practical) resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

What’s it like to experience a memorable $310 per guest meal at California’s celebrated The French Laundry in Yountville ? There is also a magnificent new $10 million kitchen where your repast is prepared. OC Weekly’s “On the Line” columnist, Anne Marie Panoringan, was just there and provides the salivating commentary.

Three words — cellar, craft, cook — capture the essence of the year-old  Russ Bendel-conceived restaurant Ironwood in Laguna Hills, which uped the ante on the underserved south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.) Russ joins us with the tasty specifics.

Chef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. His newest project (with his wife, Dina) is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up. We pull Chef Steve away from his custom-built, wood-fired grill in the open kitchen for a full briefing.

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

Play

Show 229, June 24, 2017: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The complex of buildings was the first wholesale produce market in Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

Play

June 24: Portola Coffee Roasters, Bill Esparza, Anne Marie Panoringan, Ironwood, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

Our Angel ticket giveaway is on. Be listening to the first half-hour of the show and you’ll know the answer to the question that goes out at 11:30 a.m. If you’re then the first caller to 1-714-2-830-830 with the correct answer you’ll win a Family 4 pack of tickets to see our Halos play the Seattle Mariners on Sunday, July 2nd at 12:37 p.m. Good luck…

Now an enthusiastic preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

In conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before. Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

The Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

What’s it like to experience a memorable $310 per guest meal at California’s celebrated The French Laundry in Yountville? There is also a magnificent new $10 million kitchen where your repast is prepared. OC Weekly’s “On the Line” columnist, Anne Marie Panoringan, was just there and provides the salivating commentary.

Three words — cellar, craft, cook — capture the essence of the year-old  Russ Bendel-conceived restaurant Ironwood in Laguna Hills, which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.) Russ joins us with the specifics.

Chef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. His newest project (with his wife, Dina) is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up. We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

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

Jeff and Christa DugganIn conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before.

“The original idea behind the oval shaped bar was to create a visual theater for our customers curious about the brewing science we employ – it is both interesting and educational to be able to see firsthand how things are done at Portola,” explained Jeff Duggan, who, with his wife Christa, opened the flagship Portola Coffee Roasters location in Costa Mesa in 2011 to bring a 100% single-cup craft brew coffeehouse to Orange County.

“With the new design, this goal is better achieved.  It will be much different than the ‘order here, pick up over there’ model. We will service customers in line so once they order, their drinks will be made while they watch, and they pay at the end when their drink has been served.”

Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

What began as the selfish pursuit for delicious coffee turned into a decade-long fanatic passion for home-roasting coffee for Jeff Duggan, who first opened Portola Handcrafted Coffee Roasters in Irvine in 2009. Using a very small batch roaster, Jeff worked feverishly to keep the pantries and hoppers full in many homes and food establishments throughout Orange County, but roasting meticulously sourced coffee beans and serving them ultra-fresh was not enough. He found that far too many great beans were destroyed at the hands of poor equipment, flawed technique, and coffee service dispensers.

With a focus on quality ingredients, brewing science and freshness – all still relatively uncommon in the industry – Jeff and his wife, Christa, created Portola Coffee Roasters in 2011. The goal was to create a quality-centric coffeehouse that re-focused on the most important ingredient – coffee.

Within a year of bringing a never-before-seen concept and style of coffee to Orange County, Portola Coffee Roasters began creating a distinct brand that revolves around producing an artisanal culinary product, Craft Coffee.

Jeff and Christa Duggan now own and operate six locations within Orange County. Their focus remains on empowering the community with quality, traceable, fresh-roasted and fresh-brewed coffee, presented in an artful context – one cup at a time.

Portola Coffee Roasters locations:

Bill EsparzaThe Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos.

It’s got it all: recipes, insightful and inspirational profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides that point readers to the best markets, taco trucks, restaurants, bars, and more. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

With a foreword by Taco USA‘s Gustavo ArellanoL.A. Mexicano shines a long-overdue light on the people behind one of the world’s most complex and delicious cuisines, in one of the world’s most exciting food cities.

Bill Esparza is winner of a James Beard award (with Lesley Bargar Suter) for his coverage of the LA taco scene in Los Angeles Magazine. Considered one of the country’s leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles and writes about Mexican food for Los Angeles Magazine and other notable publications.

Anne Marie PanoringanWhat’s it like to experience a very special $310 per guest meal (and it’s a tough pre-paid reservation to even secure) at California’s celebrated The French Laundry in Yountville in the Napa Valley? Chef’s daily nine-course tasting menu and nine-course vegetable tasting menu highlight French technique and the finest quality ingredients available.

There is also a magnificent new $10 million state-of-the-art kitchen where your repast is artfully prepared.

OC Weekly’s “On the Line” columnist, Anne Marie Panoringan was just there and provides the salivating commentary. It’s not her first meal at The French Laundry either…

Russ BendelThree words — cellar, craft, cook — capture the essence of the year-old Russ Bendel-conceived restaurant Ironwood in Laguna Hills , which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.)

Ironwood’s offerings showcase seasonal ingredients of the highest quality that are prepared daily from scratch. Guests have the choice of selecting from more than 25 global wine selections by the glass, from a cozy indoor bar and dining area or from an outdoor patio featuring spectacular views of Saddleback Mountain. Ironwood is open for dinner only.

Bendel, a longtime fixture on the Orange County dining scene who honed his craft at such fine establishments as Fleming’s Prime Steakhouse & Wine Bar in Newport Beach, assumed ownership of Vine Restaurant & Bar, a Napa Valley-influenced restaurant in San Clemente in 2013. Jared Cook also heads up culinary at the critically-acclaimed, popular eatery. Another Fleming’s veteran and certified sommelier, Kevin Franke, serves as operating partner.

The name of the restaurant was inspired by the evergreen desert tree, the Ironwood, known for its hardiness and used for handles of culinary tools. Two Ironwood trees grace the entrance to the restaurant.

Proprietor Russ Bendel is our guest.

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California.

He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

Rossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.

Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

Show 195, October 29, 2016: Rick Rose, Chefs’ Toys Commercial Design Group (previously Michael Blackman & Associates.)

Rick Rose of Chefs ToysWhat does it take to design a well-thought-out bar, restaurant or commercial kitchen? What are the most common mistakes to avoid?

We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well. It was acquired by Chefs’ Toys in late 2015. Currently they are working with Urban Plates, the prototype concept for the revitalized Sizzler, and Chef Steve Samson’s (Sotto) new restaurant in Downtown Los Angeles.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

“Chefs’ Toys has developed a fantastic reputation in the restaurant business for restaurant equipment and smallwares, says Rick Rose, of Chefs’ Toys Commercial Kitchen Design Group. “We are excited to be a part of the Chefs’ Toys team and help build on their already solid project teams. This will create a new synergy that will help us both affording our customers that one-stop-shop, from planning, to building, and managing a high performance commercial kitchen design project.”

Play

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

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host

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

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

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

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

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

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

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

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

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

Play

Show 169, April 30, 2016: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles

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

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

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

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

Chef Steve is very proud that as part of the renovation he was finally able to make room in the kitchen for a suitable gelato maker. Gelato is now on the dessert menu at Sotto!

Rossoblu, located in Downtown’s vibrant Fashion District, hopes to launch before year’s end. The menu with be a tribute to the foods of his Mother who is from Bologna in Northern Italy.

Play

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

Podcasts

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

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Podcasts

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

Show 137, September 5, 2015: Steve Schwartz, Master Tea Blender, Art of Tea

Steve SchwartzPremium tea is gaining traction at the better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the intriguing 8 Minute Digital Detox with Tea.”

Art of Tea is a tea importer and wholesaler based in Los Angeles. They hand blend and custom craft the world’s finest organic teas and botanicals. The Art of Tea’s products are carefully selected directly from growers, each one offering a unique story.

The seeds that formed the foundation of Art of Tea were first planted in 1996 when Steve Schwartz began his journey of extensive study in preventative medicine at the Ayurvedic Institute in New Mexico. Since then, Art of Tea has become a leading purveyor of organic and specialty teas. Each year Steve travels extensively, returning with rare and unique teas from around the world.

Steve points out that, for now, the best tea is grown in Asia.

 

Play

Show 95, November 1, 2014: Chef Steve Samson of Sotto

Steve Samson of SottoChef Steve Samson of Sotto is no stranger to the show. His “Sopra at Sotto” dining series will have its second installment on November 4th. While Sotto specializes in Southern Italian cuisine, the Sopra series allows Chef Steve to explore the rich and diverse cuisine of various regions to the North. The second dinner in the series will spotlight the food of Piedmonte.

Piedmonte prides itself as the home of the famous white truffle. Guests will have the unusual opportunity to try these earthy truffles as a possible addition to two of Chef Steve’s favorite Piedmontese dishes.

Piedmonte is also famous for Barbaresco, Barbera and Barolo wines. Pairings for the evening will include these grapes.

There will also be a “Sopra at Sotto” dinner in early December. This will feature a hit parade of Northern Italian specialties instead of being limited to a specific geographic area.

Play

Show 90, September 27, 2014: Guest Host Chef Steve Samson and Producer & Co-Host Andy Harris preview the show

Guest Host Chef Steve Samson (co-executive chef & co-owner) of Sotto in Los Angeles and Producer Andy Harris preview the show.

Danielle Chang the founder of the series of LUCKYRICE Night Markets staged across the country is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas.

Salt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.

The incomparable Sherry Yard is a two-time James Beard Award-winner. Her Beard Foundation honors are for both her acclaimed dessert and pastry book as well as for Outstanding Pastry Chef. The Princess of Pastry joins us to chat about the upcoming C-CAP’s Sweet & Savory Spectacular benefit, iPic Theaters, and the soon-to-be Helms Bakery in Los Angeles.

Hidden, in plain sight, just South of Angel Stadium at the corner of State College and West Chapman Ave. in Orange is Chef Daniel Godinez’s Anepalco. Anepalco is a modern Mexican-French restaurant with a refreshing cocktail program.

Kristofor “Kip” Barnes, the author of Beer Lover’s Southern California – Best Breweries, Brewpubs & Beer Bars, is an accomplished gold-medal-winning home brewer and the founder of the brew blog Bierkast.com. He also is the co-founder of Los Angeles Ale Works and is a founding member of the L.A. Beer Bloggers.

Today’s guest host is Executive Chef Steve Samson of Sotto in Los Angeles located just East of Century City. He was previously the high profile executive chef at Piero Selvaggio’s Valentino in Santa Monica. Orange County diners remember him as the opening executive chef at Pizzeria Ortica in Costa Mesa.

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

Play