December 9: Eric Greenspan, The Cheese Store of Beverly Hills, Descanso Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Greenspan and New School American Cheese Part One
Segment Three: Chef Eric Greenspan and New School American Cheese Part Two
Segment Four: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part One
Segment Five: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part Two
Segment Six: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part One
Segment Seven: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“Eric Greenspan is an acclaimed chef and popular TV personality. He is the author of two cookbooks: The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic (published by Ten Speed Press) and Cook Up Comfort with Eric Greenspan (published in partnership with WW). Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain. Eric has been a pioneer in the emerging Ghost Kitchen/Virtual Restaurant space since its inception.  In 2019, Eric was named to the 2020 National Restaurant News Power List for his work on the Alt/Grub/Faction, one of the first chef driven multi-concept delivery-only concept incubators that he started in 2017. Eric is the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School American is another example of Eric’s tireless devotion to elevating American comfort classics.” Chef Eric Greenspan takes a break from his bustling kitchens to join us.

“Since 1967 The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods.

while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food. Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo, a 20-year employee, is now bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!” Proprietor Dominick Dibartolomeo is our guest with cheese slicer at the ready.

Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience elevated the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018. Descanso Restaurant delivers a rarified Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Proprietor Rob Arellano and Executive Chef Jose Angulo join us with a Quinta Fiesta libation at the ready.

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. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips.

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

Celebrity Chef Eric Greenspan

Eric Greenspan is an acclaimed chef and popular TV personality. He is the author of two cookbooks: The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic (published by Ten Speed Press) and Cook Up Comfort with Eric Greenspan (published in partnership with WW).”

“Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain.”

“As executive chef at Los Angeles’ acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine’s “Eight Hot Chefs” in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide.”

“In 2017, Eric started the Alt/Grub/Faction, a delivery only “virtual” kitchen operation and concept incubator consisting of four brands – Chino, 2 on a Roll, Brekkie Breakfast Burritos and Bubu’s Birds and Burgers. Greenspan has become a leading voice in this emerging market and his work and insights in the “ghost kitchen” field have been featured in Food & Wine, the Los Angeles Times and Restaurant Hospitality.”

“Eric has been a pioneer in the emerging Ghost Kitchen / Virtual Restaurant space since its inception. In 2019, Eric was named to the 2020 Nation’s Restaurant News Power List for his work on the Alt/Grub/Faction, one of the first chef driven multi-concept delivery-only concept incubators that he started in 2017. He later disrupted the industry as Culinary Director for Virtual Dining Concepts, launching celebrity and IP driven virtual brands such as Pardon My Cheesesteak and Mr. Beast Burger, which became the fastest growing restaurant concept in history.”

“Eric is the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School American is another example of Eric’s tireless devotion to elevating American comfort classics. New School American is currently available in discerning restaurant establishments and limited retail nationwide.”

Next week Chef Eric launches “Duck with Postmates,” the first of it’s kind high-end, delivery only pop-up.

Chef Eric Greenspan joins us.

Dominick DiBartolomeo of the Cheese Store of Beverly Hills

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.”

“Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!”

“Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.”

The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette.

Proprietor Dominick Dibartolomeo is our guest with cheese slicer at the ready.

Rob Arellano of Descanso Restaurant

Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience catapulted the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018.”

“Five years ago we started Descanso with the idea of bringing people together to commune over great food and a memorable experience,” said Rob Arellano, Owner of Descanso, Southern California’s only full-service Mexican restaurant known for preparing authentic cuisine a la minute in front of the guest on a traditional Plancha. “We’re thrilled to celebrate this 5th Anniversary milestone with our community, and we look forward to our most exciting year yet as we prepare to expand to Los Angeles in 2024.”

Jose Angula of Descanso Restaurant

“Descanso Restaurant delivers a festive Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Proprietor Rob Arellano and Executive Chef Jose Angulo are our guests with a plate of Lobster Tacos at the ready.

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Greenspan and New School American Cheese Part One
Segment Three: Chef Eric Greenspan and New School American Cheese Part Two
Segment Four: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part One
Segment Five: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part Two
Segment Six: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part One
Segment Seven: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Comments are closed.