Show 304, December 29, 2018: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood

Tricia LangerLanger’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. In 2001 Langer’s was awarded the distinction of “America’s Classics” by The James Beard Foundation, a prestigious honor for an independent, family-owned restaurant. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles.

After many years learning the deli trade at Langer’s from her Grandparents and Father (Al) she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood.

It’s a more modest establishment in size than Langer’s but the pastrami is still outstanding and hand carved. You order at the counter and your food is delivered to your table. There is also comfortable covered patio seating with a view of the action on the Sunset Strip. It’s breakfast and lunch, 7-days.

“Growing up with a family in the Deli business exposed me to a world of tastes, smells, stories, and experiences I wouldn’t have had otherwise. My first job as a little girl was rolling swiss cheese under the supervision of my Nana because I wasn’t old or tall enough to make my own catering tray for the holidays. Years later after graduating college and realizing the restaurant business was in my blood, I went to work with my family as they taught me some of the tricks and trades of the business. I spent fourteen years being mentored by my father bonding over Family traditions and recipes created by my Nana, Papa, and himself over the years.”

“In 2015, I married a family man who had passion for the restaurant business. He insists the moment he fell in love with me is when he asked how my day was, and I told him I had to pull my hair back and hand cut pastrami that day with my dad because we were busy. Three years later after having two sons, I decided to begin a new venture with him to create something like my family had created for me. Daughter’s Deli is a place we hope will emulate the feeling of A Family Tradition while serving quality food.” – Trisha Langer

We pull Trisha away from skillfully hand-slicing the ethereal pastrami for a visit.


Show 286, August 18, 2018: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

We’ll meet her.


Show 278, June 23, 2018: Chef Ricardo Zarate, Rosaline in West Hollywood

Ricardo Zarate of Mo-Chica and PiccaWe chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood on Melrose Ave. (launched last June) is Rosaline. It’s dinner and Sunday Brunch.

Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility. Also a ceviche bar.

The restaurant is named after Chef Ricardo’s mother, Rosaline. It’s what he calls the “next phase of Peruvian dining.”

All the menus include vegan, vegetarian and gluten-free-options.

Chef Ricardo Zarate joins us.



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.


Show 194, October 22, 2016: Shake Shack slides into Greater Los Angeles

Roadside Double Burger at Shake Shack HollywoodIn 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.

There was a glitch in connecting with Mark. We hope to have him back at another time. Chef Andrew and Andy instead talk about Shake Shack from a consumer point-of-view.

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.


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

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

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

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

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

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

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


Show 121, May 9, 2015: Shake Shack’s Culinary Director, Mark Rosati

Mark Rosati of Shake ShackThe original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally.

Shake Shack debuted a large location on The Strip in Las Vegas late last December adjacent to New York-New York. A second location is planned for Summerlin. The Las Vegas Shack features over-the-top location-specific frozen custard concretes including All Shook Up which is vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar.

Immediately thereafter the Vegas launch there were persistent rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood at 8520 Santa Monica Blvd. at the corner of West Knoll Drive. The lot is some 22,500 square feet. The Shack will seat about 150 guests inside and there will also be an outside patio. On-site parking, too…

The architect will be Michael Hsu who designed their newly opened Shack in Austin, TX. They appreciate his “dynamic aesthetic” in design

Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood. He’s now off to London for the opening of their second store there.


Show 113, March 7, 2015: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Continues…

Susan Disney LordSusan Lord, the proprietress of the Bel Air Bar + Grill since 2007 continues. Under her patient stewardship the restaurant was remodeled and reopened in November of 2012.

The popular Express Coffee location in the back of the property was enhanced and rebranded as The Shack in the Back.

Susan’s GM is restaurant veteran, Douglas Wickard, who is also a successful author. He was previously with the elegant Art Deco Sunset Tower Hotel in West Hollywood.

One of the design highlights of the interior is the decorative use of high quality original art on the walls which is constantly changing. It’s a program Susan originated with California Institute of the Arts. It’s a great association. Susan’s family was responsible for founding this respected and admired institution.

“Susan’s goal is to continue to run the Bel Air Bar + Grill and The Shack in the Back as a gathering spot, beloved by locals, a friendly place to have a business lunch or social dinner, or grab as sandwich and coffee. Additionally she hopes to make the Sunset Room the go-to spot for high-end events in West Los Angeles.”


Show 106, January 17, 2015: Chef / Proprietor Alain Giraud, Maison Giraud

Alain GiraudMaison Giraud in Pacific Palisades opened its doors in 2011. The unpretentious restaurant and bakery reflect the life and experiences of master French Chef Alain Giraud (ex-Michel Richard’s Citrus.) Chef Giraud welcomes his guests to dine on fine French food in a friendly, family setting.

You can see him every Wednesday morning shopping at The Santa Monica Farmers Market where he is a long-time and familiar fixture. Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they elevated Citrus to the ranks of the country’s most celebrated restaurants.

Since then Alain has been the executive chef at Lavande, a fondly remembered French Provencal restaurant at the Loews Santa Monica Beach Hotel. He was the opening executive chef in 2002 at the high profile and much written-about Bastide on Melrose Place in West Hollywood. Before opening Maison Giraud, Alain was the opening executive chef at Anisette, an ambitious French brasserie located in the landmark Clocktower Building in Santa Monica.

Maison Giraud hosts a gourmet oyster bar on the first Thursday of each month conducted by Master Ecailler Christophe Happillion. On the fourth Thursday of each month is the Four Star Dinner (7-courses) showcasing the talents of a prominent Guest Chef.

Foie gras is back on the menu at Maison Giraud.

Chef Alain Giraud is our guest.


Show 86, August 30, 2014: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef” in New Orleans. She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored historic bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the annual Orange International Street Festival. That Festival attracts some 500,000 hungry and thirsty guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

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