April 20: Nancy Silverton, Dustin Trani, Ann Taylor Pittman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

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

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now warmly invites all foodies to the C-CAP Los Angeles Gala on Friday, May 17 at Jonathan Club DTLA!Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

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. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17th menu.

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

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