Show 266, March 24, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tempting 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 always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu (going on a year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. We all appreciate Salmon, and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman. The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the alarming specifics in for us.

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

Play

Show 266, March 24, 2018: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill

Tal Ronnen of Crossroads KitchenWe know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill.

“Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.” “We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.”

“We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, cream cheese-style spreads, fantastic entrées and more — all out of fresh nut milk.”

“We think carefully about everything we put in our products. Each of our products comes from artisan almond milk cultured using traditional cheese making methods. We source non-GMO almonds from the San Joaquin Valley and do not use any artificial flavors, preservatives or sweeteners in our products.”

Chef Tal pops out of his busy kitchen to join us.

Play

March 24: Steve Samson, King’s Fish House, Hatch Culinary Lab at OC Fair & Event Center, Jaffa, Tal Ronnen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a provocative preview of this Saturday’s tempting 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 always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home : Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

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

Steve Samson of Sotto and RossobluDowntown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna.

The menu features handmade pastas, market fresh produce, and an in-house butchery and salumi program. The wine list focuses on unique Italian and California varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve’s wife, Dina, and their management team whom they have worked with for the last ten plus years.

Located in Downtown’s City Market South, the site of Los Angeles’ original wholesale produce market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment.

Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast and Frittata Bolognese.

We’ll check-in with Chef Steve Samson for an update.

Heath BumgardnerThe 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art.

The update of the 7,500 square-foot restaurant includes rustic wood flooring, leather banquets, floor-to-ceiling garage doors allowing for an indoor-outdoor dining experience, and a warm color palette of dark browns, creams and deep blues. A wraparound, 30-seat rectangular bar anchors the space, while an additional lounge area was added to the patio, both ideal for enjoying afternoon happy hour and the extensive raw bar offerings.

In addition to the reimagined space, this location of King’s Fish House now offers a more elevated selection of seafood, by way of the company’s own distribution operation based in Santa Ana, such as a whole fish preparation and the Southern California delicacy, local spiny lobster.  The cocktail program also received an overhaul, now boasting 16 tap beers, more than 60 wines, and a selection of inspired specialty cocktails.

King’s Heath Bumgardner, Vice President of Operations, joins us.

Kathy KramerA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

“We have an opportunity to change the lives of students through Hatch Culinary Lab and it is important for us to step in to help,” said OCFEC CEO Kathy Kramer. “Here at the OC Fair we love food, so this program is close to our hearts and ties in perfectly with our community give-back mission. I look forward to growing this program to include training for both kitchen staff and front-of-the-house positions.”

The OC Fair’s CEO Kathy Kramer is our guest.

Ryan Wagner of CulinaryLabOCFEC invested an initial $54,000 in equivalent value in this community program that this year will provide up to 50 students with training in everything from knife skills, cookery basics and making healthy meals to safety and sanitation. The spring session started Feb. 28 with the first 20 students from Kennedy, Savanna and Western high schools working for eight weeks. A summer internship program and fall certification series will follow, culminating in an event to feed the local homeless community.

The team from CulinaryLab in Tustin is donating staff and time to the program and has created new curriculum tailored to provide students with the basics on how food works, healthy cooking skills and simple recipes they can practice at home with minimal cost and prep time. The goal is to excite students about cooking and food service and empower them to be confident individuals ready to secure employment.

“At CulinaryLab, we do everything we can to immerse students in the world of cooking with experimentation, tons of repetitive hands-on practice, and by involving local chef partners in the teaching process,” said Chef Ryan Wagner. “The goal of the Hatch program is to bring that same high-level culinary education to high school students who might otherwise not have access to it.”

Chef Ryan Wagner the founder of Tustin’s CulinaryLab now continues the story of Hatch Culinary Lab at OC Fair & Event Center with us.

Nancy VrankovicJaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood.

Jaffa, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea.

“The social atmosphere in Jaffa, Israel is eclectic and fun; groups of friends toasting “l’chaim” with a clink of their Arak shot glasses, girlfriends catching up over coffee, the hipster tech guy on his computer, his dog lying next to him, families sharing a huge spread and couples having a bite together.”

Chef Anne Conness, Executive Chef Santos Navarro, Pastry Chef Natasha MacAller, and Lead Bartender Aly Iwamoto, along with restaurant partners Nancy Vrankovic and Brad Conroy, all share a deep commitment to creating flavorful, healthful dishes for the many Angelenos who are shifting to a more plant-based diet. Each of them speaks with great excitement describing the delicious farm-to-table dishes Jaffa is creating by blending New with the Old World flavors.

We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

Tal Ronnen of Crossroads KitchenWe know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill.

“Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.” “We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.”

“We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, cream cheese-style spreads, fantastic entrées and more — all out of fresh nut milk.”

“We think carefully about everything we put in our products. Each of our products comes from artisan almond milk cultured using traditional cheese making methods. We source non-GMO almonds from the San Joaquin Valley and do not use any artificial flavors, preservatives or sweeteners in our products.”

Chef Tal pops out of his busy kitchen to join us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his Ask the Chef series. We all appreciate Salmon and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman.

The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the specifics in for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 194, October 22, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasingly tempting preview of Saturday’s packed show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Tal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads, is inspired by his cooking at his stylish Los Angeles restaurant (featuring Mediterranean cuisine) of the same name. We’ll meet him.

Orange County foodies probably know Chef Greg Moro from his time on the line at French 75 in Laguna Beach. Sadly, he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County Chefs’ Community to now marshal the forces to orchestrate a special fundraiser for Greg, Breakfast in the Barn for Gregory at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. We’ll have all the details.

It’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve often asked by listeners how a wine makes it to the shelves at Wine Exchange. We’ll go behind-the-scenes and hear about this formal process from one of the final decision-makers.

Sherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest restaurant commentary and great visuals. We dined with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll meet him.

In the last year the New York-based, cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood. What’s next? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

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

Play

Show 194, October 22, 2016: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

In the cookbook Chef Tal reveals his sophisticated and satisfying new approach in 100 Mediterranean-inspired recipes that are an indispensable resource for mindful eaters. “This is the first vegan cookbook with recipes you’ll want to serve at a dinner party.”

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables.

In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate.

The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

We’ll meet Chef Tal Ronnen.

Play

Show 194, October 22, 2016: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Continues…

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

As Ronnen writes in the book’s introduction, “As a lover of food, what I really crave is the smoky paprika and fat in chorizo, not the pork itself; the smoky char of grilled steak, not the actual beef. The challenge in vegan cooking lies in not cheapening the food by making it feel like it’s a knockoff of itself or a shadow of the original, but rather in making vegetables shine in their own right while still satisfying those cravings. By refocusing in what makes food rich and pleasurable to begin with, I realized I could create plant-based dishes that appeal to everyone, not just vegans.”

We also chat about the Impossible Burger served at lunch. It looks, handles, smells, cooks and tastes like ground beef from cows but it’s made entirely from plants and has a much smaller environmental footprint than meat from animals.

Play

October 22: Tal Ronnen, Breakfast in the Barn for Greg, Wine Exchange, Sherman Chan, Shake Shack

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part One
Segment Three: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part Two
Segment Four: “Breakfast in the Barn for Gregory” Benefit
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana, “The Tasting Panel”
Segment Six: Sherman Chan, Sherman’s Food Adventures, British Columbia
Segment Seven: Shake Shack slides into Greater Los Angeles

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasingly tempting preview of Saturday’s packed show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Tal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads, is inspired by his cooking at his stylish Los Angeles restaurant of the same name. We’ll meet him.

Orange County foodies probably know Chef Greg Moro from his time on the line at French 75 in Laguna Beach. Sadly he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County Chefs’ Community to now marshal the forces to orchestrate a special fundraiser for Greg, “Breakfast in the Barn for Gregory” at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. We’ll have all the details.

It’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve often been asked by listeners how a wine makes it to the shelves at Wine Exchange. We’ll go behind-the-scenes and hear about this formal process from one of the final decision-makers.

Sherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest restaurant commentary and great visuals. We dined with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll meet him.

In the last year the New York-based, cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood. What’s next ? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

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

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

In the cookbook Chef Tal reveals his sophisticated and satisfying new approach in 100 Mediterranean-inspired recipes that are an indispensable resource for mindful eaters. “This is the first vegan cookbook with recipes you’ll want to serve at a dinner party.”

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables.

In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate.

The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

We’ll meet Chef Tal Ronnen.

As Ronnen writes in the book’s introduction, “As a lover of food, what I really crave is the smoky paprika and fat in chorizo, not the pork itself; the smoky char of grilled steak, not the actual beef. The challenge in vegan cooking lies in not cheapening the food by making it feel like it’s a knockoff of itself or a shadow of the original, but rather in making vegetables shine in their own right while still satisfying those cravings. By refocusing in what makes food rich and pleasurable to begin with, I realized I could create plant-based dishes that appeal to everyone, not just vegans.”

Breakfast in the Barn for GregoryOrange County foodies probably best know Chef Greg Moro best from his time on the line at French 75 in Laguna Beach. He also spent time in the kitchens of Charlie Palmer’s at South Coast Plaza (now closed) and Chapter One – The Modern Local.

Sadly he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County chefs’ community to now marshal the forces to orchestrate a special fundraiser for Chef Greg, Breakfast in the Barn for Gregory at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. It’s a modest $40 per guest.

Joining us with all the key details is Jill Cook of Bow and Arrow PR and one of the lead restaurants, Chef Debra Sims of Maro Wood Grill in Laguna Beach.

“Please help Chef Greg Moro get back in the kitchen…
This is going to be a long and very costly recovery process. The goal is to raise money to cover Greg’s medical bills, replace his knife kit and give him a cushion to help him pay his normal bills while in recovery, so that he can take the proper time to heal and not feel worried/rushed to get back to work (even though we all know he will be eager to!).“

Kyle Meyer of Wine ExchangeIt’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve been asked by curious listeners how a wine makes it to the shelves at Wine Exchange.

We’ll go behind-the-scenes and hear about this formal process from one of the key decision-makers. Every wine must survive the rigors of the tasting panel to even move on to the next point of possible consideration.

Sherman ChanSherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest commentary on restaurants and great visuals.

His eventual goal is to dine in every restaurant in Vancouver and its suburbs (including Richmond.) So far it’s over 800 restaurants in Vancouver and 200 plus in Richmond. That is dining out at least once a day for the last 7 years.

We shared/slurped noodles with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll get Sherman’s objective thoughts on the current vibrant dining scene in both Vancouver as well as in Richmond, B.C. We’ll also highlight his travels on Richmond’s new Dumpling Trail.

Sherman Chan of Sherman’s Food Adventures is our guest.

Mark Rosati of Shake ShackIn the last year the New York-based cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood.

What’s next ? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

Shake Shack sprouted from a hot dog cart in Madison Square Park in Manhattan to support the Madison Square Park Conservancy’s first art installation. The cart was quite the success, with Shack fans lined up daily for three summers.

In 2004, a permanent kiosk opened in the park: Shake Shack was born. This modern day “roadside” burger stand serves up delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. An instant neighborhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high-quality versions of the classics in a majestic setting. The rest, as they say, is burger history.

The latest Shack in Hollywood at 6201 Hollywood Blvd. just opened on October 12th. An L.A.-only item is the Roadside Double. That’s a double Swiss cheeseburger topped with Dijon mustard and onions simmered in bacon and beer.

On The Shack’s menu are a selection of local frozen custard concretes, including the Sunset Grind (vanilla custard, Stumptown coffee, marshmallow sauce and Cofax spiced crumb donut) where five per cent of the sales from the Sunset Grind concrete are donated to Project Angel Food.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part One
Segment Three: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part Two
Segment Four: “Breakfast in the Barn for Gregory” Benefit
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana, “The Tasting Panel”
Segment Six: Sherman Chan, Sherman’s Food Adventures, British Columbia
Segment Seven: Shake Shack slides into Greater Los Angeles

Show 78, July 5, 2014: Host Jet Tila and Producer Andy Harris preview the show

Jet Tila and Producer Andy preview the show.

Food TV fans know upbeat, Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Our friend food journalist Josh Lurie is at it again with the 1st Annual Food GPS Rib Festival on Sunday, July 13th in Chinatown. 12 of L.A’s best forward-thinking chefs will be there preparing unique rib preparations and tempting sides. Josh and Chef Chris Oh of Seoul Sausage Co., Escala, and Houston Hospitality preview the Festival.

The Island Hotel in Newport Beach has a rich history of offering highly regarded destination dining. As part of a major refreshening of the property The Oak Grill and Aqua Lounge have just debuted. This is easily the most anticipated restaurant opening of the year in Orange County. You’ll hear why…

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

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

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Show 78, July 5, 2014: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part One

Tal Ronnen of Crossroads KitchenTal Ronnen, founder and chef of Crossroads and author of The New York Times Bestseller, The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate Dinner.

A graduate of the National Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide. He is the collaborating chef at The Wynn and Encore Hotels in Las Vegas.

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

Jet’s plant-based menu started with Sew Mai Dumplings and concluded with Thai Tea Ice Cream Sandwiches.

Crossroads is now just over a year old. Chef Tal really appreciates the fact that the establishment has earned the reputation as “a good restaurant” versus the label of being a “good vegetarian restaurant.”

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Show 78, July 5, 2014: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two

Jet Tila Sunday Supper at Crossroads KitchenOn June 29th Jet cooked a sold-out Sunday Supper at Crossroads.

Jet adapted his signature Drunken Noodles (Giada De Laurentis’ favorite) for the evening substituting tofu for pork. The dish earned high praise from the guests.

The Featured Cocktail was Mekhong Smoke. It’s Mekhong rum, mescal, thai basil, tamari salt and blistered shishito pepper.

Tal revealed some of the secrets of his wildly popular Caesar salad dressing which replaces the anchovies and egg with plant based ingredients. Think miso (bean paste) and capers…

The new Summer menu has just arrived at Crossroads. Look for melon, okra, and corn.

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