Show 537, August 5, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the guest experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. “A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart.” Young Chang, A-Sha Foods USA’s President is our guest with a bowl of original Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Portuguese Fish Stew, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, continues with us to share the rich, 35-year history of Spaghettini.

August 5: OTOTO, Spaghettini at Home, A-SHA Noodles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen). This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Courtney Kaplan of Tsubaki and Otono

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only.

OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.

OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba.

Courtney Kaplan joins us to tell us a bit about sake and the guest experience at OTOTO.

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

Young Chang of A-SHA Foods

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein.

“Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.”

In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond.

A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water.

Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chef Andrew has just returned from a stay in Portugal particularly known for their seafood and wine. We’ll hear about some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Show 315, March 16, 2019: Chef Debbi Dubbs, A Little Book of Cheese

Debbi DubbsChef Debbi Dubbs previous book, What’s in Your Pantry, was created for her cooking class clients. Her second book, A Little Book of Cheese – A Mouse Eye View of Cheese, offers a practical guide on how to buy and store cheese, basic cheese tasting techniques, and how to create seasonal cheese and charcuteries boards. The highlight is the included content for cooking with cheese. Recipes galore including Fondue Palmiers for your just desserts…

Chef Debbi began with a restaurant background and then went on to own two catering companies and performing private chef services. She managed an upscale gourmet deli for Seal Beach’s popular Spaghettini Restaurant and was also a corporate chef for Melissa’s Produce. Chef Debbi hosts a yearly escorted trip to Cambria and Paso Robles to meet winemakers, farmers, olive oil producers and more artisan food producers.

Chef Debbi is our cheesy guest direct from her organic herb garden.

Show 252, December 16, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen, formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Newly published from their Executive Chef, Victor Avila, is the handsome coffee table cookbook, Spaghettini: From Our House To Yours. seal-beach-continues/”>Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic tropical Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as Iron Chef Showdown. Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

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

Show 252, December 16, 2017: Cary Hardwick, Co-Founder, Spaghettini Seal Beach

Cary Hardwick of SpaghettiniNext year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch.

Since 1988, this visionary partnership has created a unique blend of taste and entertainment in Southern California. Leading Southern California restaurateurs Laurie Sisneros and Cary Hardwick have realized a meeting place for L..A and Orange counties in their award-winning restaurant – Spaghettini Fine Dining and Entertainment.

Located just off the 405 Freeway at Seal Beach Blvd., Spaghettini features exceptional Northern Italian cuisine and top name entertainment.

Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Show 252, December 16, 2017: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Continues…

Cary Hardwick of SpaghettiniThe Spaghettini vision has fueled decades of continuous growth. As a result, this has created a staff of long term, dedicated professionals. Employees have extensive food and wine training, including hosted trips to Italy and the California wine country. Spaghettini is open for lunch and dinner, and is also the home of the Legendary Sunday Brunch. In addition to outstanding food and service, Spaghettini is committed to excellence on the entertainment side of the business.

Just out for the Holidays is Spaghettini’s 2nd cookbook, From Our House To Yours by Executive Chef Victor Avila. It’s a handsome, coffee table volume with the hit parade of Spaghettini’s menu favorites over the years. And, yes, the signature recipe for their ever-popular Pommery Shrimp appetizer is included.

…“Twenty-seven years later I’m the Executive Chef at Spaghettini and I absolutely love my job. Spaghettini is more than just a place to work, it is a family that includes not only the employees, but also our customers. For this reason our new cookbook has been a true labor of love for me. I was excited to put together recipes from many of our most popular dishes, while keeping in mind that these recipes need to feed four, not 400! They have all been thought out with the home cook in mind and I love that you will be able to enjoy a taste of Spaghettini in your own home. Enjoy!”

~ Chef Victor Avila

December 16: Mimi Chen, Spaghettini, Pantai Inn, Michael Hung, Ted Hopson, Meathead Goldwyn

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Mimi Chen, Commis, Team USA 2019, Bocuse d’Or International Culinary Competition
Segment Three: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part One
Segment Four: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part Two
Segment Five: Hotelier Laurnie Durisue, Pantai Inn, La Jolla
Segment Six: Executive Chef Michael Hung, XO on Beverly, Los Angeles & Ardour Hospitality
Segment Seven: Executive Chef / Proprietor Ted Hopson, The Bellwether, Studio City
Segment Eight: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Now an enticing preview of this Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as “Iron Chef Showdown.” Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

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

Mimi ChenIn our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

On November 9th in The Palazzo Ballroom at The Venetian / Palazzo Resorts in Fabulous Las Vegas the spirited competition for the Team to proudly represent Team USA 2019 was held. Each finalist team had 5 hours and 35 minutes to prepare an exquisite meat recipe (Snake River Farms American Wagyu Whole Bone-In Rib Roast) presented on a platter as well as a Norwegian Seafood Steelhead Trout creation individually plated. Mimi was the Commis for the victorious team headed by Executive Chef Matthew Kirkley, ex-COI.

Both Chefs Matthew and Mimi will now train intensively for the next year in preparation for the Bocuse d’Or in Lyon.

Cary Hardwick of SpaghettiniNext year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch.

Since 1988, this visionary partnership has created a unique blend of taste and entertainment in Southern California. Leading Southern California restaurateurs Laurie Sisneros and Cary Hardwick have realized a meeting place for L..A and Orange counties in their award-winning restaurant – Spaghettini Fine Dining and Entertainment.

Located just off the 405 Freeway at Seal Beach Blvd., Spaghettini features exceptional Northern Italian cuisine and top name entertainment.

Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

The Spaghettini vision has fueled decades of continuous growth. As a result, this has created a staff of long term, dedicated professionals. Employees have extensive food and wine training, including hosted trips to Italy and the California wine country. Spaghettini is open for lunch and dinner, and is also the home of the Legendary Sunday Brunch. In addition to outstanding food and service, Spaghettini is committed to excellence on the entertainment side of the business.

Just out for the Holidays is Spaghettini’s 2nd cookbook, From Our House To Yours by Executive Chef Victor Avila.

…“Twenty-seven years later I’m the Executive Chef at Spaghettini and I absolutely love my job. Spaghettini is more than just a place to work, it is a family that includes not only the employees, but also our customers. For this reason our new cookbook has been a true labor of love for me. I was excited to put together recipes from many of our most popular dishes, while keeping in mind that these recipes need to feed four, not 400! They have all been thought out with the home cook in mind and I love that you will be able to enjoy a taste of Spaghettini in your own home. Enjoy!”

~ Chef Victor Avila

Laurnie DurisoeSet along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic Balinese motif.

Ranked as the top hotel in La Jolla by TripAdvisor’s readers, Pantai Inn’s distinct guest accommodations blend a unique Balinese-inspired decor with luxurious comforts and contemporary conveniences. The relaxing oceanfront retreat offers lush gardens, soothing water features and an inviting courtyard and firepit to stimulate the senses. The Pantai experience is further complemented by the warmth and authenticity of the Inn’s extraordinary guest service.

Upon entering the Pantai grounds, guests are swept away by the beauty of the lush, manicured gardens and authentic Balinese statues, offering a sense of tranquility in the heart of La Jolla. The coral stoned courtyard is lined with plumeria, hibiscus-filled greenery and soothing water features while the sun shines brightly overhead. Guest accommodations provide authentic Balinese-inspired design along with custom-made furnishings and original artwork imported directly from Bali.

There is a chef-prepared deluxe breakfast each morning with a daily changing menu. It’s served in a two-level, handsomely appointed gathering room with an ocean view. A nice touch is the complimentary on-site parking, a rarity in congested La Jolla where parking is typically at a premium.

Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Michael HungLocated in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax District, XO on Beverly delivers casual cuisine featuring a California-Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service.

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere.  His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In 2014, Michael moved to Los Angeles to open the multi-award-winning Faith & Flower.

Chef Michael Hung is our guest.

Ann Marie Verdi and Ted Hopson of the BellwetherWe know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as Iron Chef Showdown. Chef Ted fires up the burners in the “Italian Holiday Battle.”

In the first round for “The Chairman’s Challenge” he faces Detroit Chef Kate Williams with the “Secret Ingredient” being gingerbread. Then it’s on to the finals battling Iron Chef Alex Guarnascelli. The “Secret Ingredient” is The Feast of the 7 Fishes. The celebrity chef judges for “The Secret Ingredient Showdown” are Las Vegas’ Paul Bartolotta and Nancy Silverton (Mozza.)

The Bellwether is the debut restaurant and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand selected list of beer and wine.

We’re in “Iron Chef Showdown’s” Kitchen Stadium with Chef Ted to hear about the 2 parts of the unusual experience. Go Chef Ted!

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling. Be listening for your chance to win.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Mimi Chen, Commis, Team USA 2019, Bocuse d’Or International Culinary Competition
Segment Three: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part One
Segment Four: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part Two
Segment Five: Hotelier Laurnie Durisue, Pantai Inn, La Jolla
Segment Six: Executive Chef Michael Hung, XO on Beverly, Los Angeles & Ardour Hospitality
Segment Seven: Executive Chef / Proprietor Ted Hopson, The Bellwether, Studio City
Segment Eight: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Show 170, May 7, 2016: Proprietor / Executive Chef Arthur Gonzalez, Panxa Cocina, Long Beach

Arthur GonzalezPanxa Cocina in Long Beach recently celebrated its year anniversary. It’s located in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Growing up in Cerritos, California, Chef Arthur Gonzalez helped his German mother and his Oaxacan grandmother prepare meals growing up.

Chef Gonzalez wanted to be a firefighter and started as a paid call firefighter at age 26, but due to a back injury, he discovered his passion for cooking in the firehouse kitchen. He then went on to Seal Beach restaurant, Spaghettini, as a dishwasher. This humble beginning for Chef gave him the opportunity to train in the kitchen. Two years after starting at Spaghettini, Chef Gonzalez was the pastry/sous chef at local legend Mahé before moving to New Mexico.

After working in several restaurants in New Mexico, Chef Gonzalez was introduced to James Beard award-winning Chef Eric Distefano of Coyote Café and Geronimo, who became his mentor. While working at Señor Lucky’s in Santa Fé, Chef Gonzalez met Vanessa Auclair, his current business partner here in California.

Vanessa and Chef came back to Southern California to work at McKenna’s On The Bay in Long Beach as Manager and Head Chef, respectively, with the goal of creating delicious, clean and simple food. Their success at McKenna’s led to the opening of seafood focused Roe on Second Street in Belmont Shore.

Deciding to try something new, Vanessa and Chef opened Panxa, inspired by their Southwestern roots, together creating a menu authentic to New Mexico and influenced by his family’s cooking throughout his childhood.

At Panxa, pronounced pan-zah (the Catalan word for belly), Chef Gonzalez has created a place for flavorful unique dishes, craft cocktails, wine, and an extensive tequila menu.