August 3: Huntington Meats, Nina Compton, Westwood Coast, Bub and Grandma's

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef / Restaurateur Nina Compton, Compere Lapin and Bywater American Bistro, New Orleans
Segments Four and Five: Westwood Coast, Costa Mesa with Chef Jayro Martinez and General Manager Michael Ruiz
Segments Six and Seven: Bub and Grandma’s Restaurant & Bakery with Founder & Proprietor Andy Kadin
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

Jim Cascone of Huntington Meats and Farmers Market Poultry

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats in the Original Farmers Market at W. Third St. and Fairfax Ave. is doing their part to make sure all children enjoy that excitement as the new school year kicks off. Huntington Meats’ sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in their inaugural Back-to-School School Supply Drive to take place the entire month of August. Proprietor / Organizer Jim Cascone’s goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry.” Proprietor Jim Cascone joins us providing a brief overview of the effort.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been almost non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018. Chef Nina Compton takes a break from her busy kitchens to join us.”

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment. At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture. Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of Texas-based celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends attentive hospitality, lively entertainment, and bold American flavors with premium cuts of meat.” Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the diverse elements that are Westwood Coast.

Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines. On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanilla Ice Cream and Hot Fudge. Breakfast is served daily until 11:00 a.m. For Lunch Cold Sandwiches are on the menu at 10:00 a.m., with full Lunch available at 11:00 a.m. to 3:00 p.m. Founder and Baker Andy Kadin joins us on the rise.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Meatballs of all sizes are all the current rage on restaurant menus of all levels. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.

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

“St. Lucia native Nina Compton fell in love with New Orleans while filming Bravo’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots. She was named one of Food & Wine magazine’s “Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for “Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.

Chef Nina was one of the distinguished Host Chefs for the recent Bocuse d’Or Americas competition in New Orleans.

Chef Nina will be one of the high-profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5^th at the Royce Quad at UCLA.

Chef Nina Compton takes a break from her busy kitchens to join us.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Known for its buzzworthy Bay Area portfolio, which includes Wilder, Horsefeather, Thriller Social Club, Last Rites, and Westwood Gold, Proof Positive makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment.

“At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture. Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.”

“Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.

“The menu’s ‘headliners’ are its premium char-broiled steaks, which include options like a 10-oz Picahna and large-format Big Daddies, boasting impressive cuts like a 32-oz 45-day Dry-Aged Porterhouse, and a 40-oz Bone-in Australian Wagyu Ribeye served with braised king trumpet mushrooms and cippolini onions.”

“Westwood Coast is where fine dining meets fun,” says General Manager Michael Ruiz. “We’ve curated an elevated menu and bar program that caters to discerning diners, while our lively entertainment offerings ensure that every visit is a memorable experience.”

Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the elements that are Westwood Coast.

Bub and Grandma’s Restaurant and Bakery is a standout breakfast and lunch establishment located in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the wildly popular Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.

“On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.”

Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.

They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah.

Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.

Founder and Baker Andy Kadin joins us on the rise.

Chef Andrew Gruel savoring a New Jersey style Pizza

Meatballs of all sizes are all the current rage on restaurant menus. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.