Show 285, August 11, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly decadent 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…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull them both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (Golden Road Brewing’s Co-Founder) is our guest

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the USA but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater LA He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

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

Play

Show 285, August 11, 2018: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull them both from the bustling Bavel kitchen (incredible bread is baking) for a chat.

 

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Show 285, August 11, 2018: Chef Tia Baker, The Federal Bar, Long Beach

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

There is a new Happy Hour Menu (every day) in place at The Federal. You can get Bottomless Sangria plus one food item (like Mexican Street Corn Flat Bread) for $20.

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Play

Show 285, August 11, 2018: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

The Bomb Brunch happens on Weekends with specialties including Almond Ricotta Toast, Breakfast Pizza and Smoked Salmon Benedict. Every Friday afternoon from 4 to 7:00 p.m. is the Free Pizza Party Power Hour. It’s free pizza and live music on the Brennan’s patio.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Play

Show 285, August 11, 2018: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Play

Show 285, August 11, 2018: Farley Elliott, Senior Editor, Eater LA Part One

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

Play

Show 285, August 11, 2018: Farley Elliott, Senior Editor, Eater LA Part Two

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley talks about some major restaurant openings on the horizon. In the Arts District of Downtown he has his eye on Simone from Chef Jessica Largey (ex-Manresa) and Chicago’s Stephanie Izard who is bringing her acclaimed Girl and the Goat to L.A. next year.

Eater LA publishes a helpful daily newsletter that’s free for the asking. Sign up on their Website.

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Show 285, August 11, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Chef Andrew suggests a little crab goes a long way. Don’t break up all the lumps in the crab meat. That adds texture. Also a light touch on the breading. Chef Andrew prefers using panko.

Play

August 11: Bavel, The Federal Bar, Brennan’s Pub, Melissa’s Hatch Chiles, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a tempting preview of this Saturday’s properly decadent 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…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull then both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, “PR Bootcamp for Restaurants: In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull then both from the bustling Bavel kitchen for a chat.

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

We’ll be talking about the closing (at year’s end) of Santa Monica’s trend-setting, Italian fine-dining restaurant, Valentino, and some eagerly anticipated restaurant openings on the horizon for the balance of the year.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 284, August 4, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s positively delectable 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…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commenced on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie >Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the tempting details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince. Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

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

Play