September 30: Stefani De Palma, Hatch Chile Festival, LA Chef Conference, BackRoad Vines Winery, Josiah Citrin

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Stefani De Palma, Team USA for Bocuse d’Or 2025
Segment Three: Hatch Chile Festival Recap with Michelle Grow, Marketing Director, Melissa’s / World Variety Produce
Segment Four: LA Chef Conference 2023 Preview with Brad Metzger and Chef Jerry Vachon, LATTC
Segment Five: LA Chef Conference 2023 Preview with Pastry Chef Della Gossett, Spago Beverly Hills & Producer Brad Metzger
Segment Six: Village 360 and BackRoad Vines, Suisun Valley / Fairfield with Proprietress Jody Anselmo
Segment Seven: Chef Josiah Citrin – Launch of Charcoal Sunset, West Hollywood
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France. Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Calypso Mangoes. Michelle is our guest to recap her recent global produce adventures.

On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens. This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA Times’ Bill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables including 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen (Spoon and Stable) and Ti Martin of Commander’s Palace (New Orleans.) Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College. Also joining us is Spago Beverly Hills’ Executive Pastry Chef, Della Gosset, who is one of the Chef Mentors for the newly launched LA Chef Conference / LATTC Mentorship Program.

Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines. Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights at The Landing, or live music. Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

“Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot. (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.) Chef Josiah takes a break from tending the embers to join us.

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 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. Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but rewritten. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.

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

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France.

“The selection event under the auspicious of the Ment’or Foundation was held September 3^rd at The Culinary Institute of America’s Copia campus in Napa, California where three teams convened to cook for 5 hours and 30 minutes. The competition followed the Bocuse d’Or format, with the chef candidates creating two presentations, a “theme on a platter” with Snake River Farms American Kurobuta Bone-In Pork Rack, accompanied by a “starter” dish and two garnishes, as well as a “theme on a plate,” incorporating a choice of summer squash from The Chef’s Garden and zucchini or sweet corn from Cooks Company Produce. They plated ten portions on serving ware courtesy of Steelite. The chefs were evaluated on the overall harmony of flavors in the dish, the presentation of the platter and plate, the techniques employed and overall kitchen skills.”

“We witnessed the extraordinary talent of American young chefs during this competition. The winners of the National Selection begin Team USA’s road to Lyon, where they will compete at one of the most esteemed international culinary gatherings,” said Chef Thomas Keller, Ment’or co-founder and President. “We promised Chef Paul Bocuse to realize his dream of the United States placing on the podium at the Bocuse d’Or and continue that promise with Mentor’s commitment to mentoring new generations. Special thanks to all who have supported this cause, including the judges and sponsors.”

Head Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow of Melissa's World Variety Produce

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Honey Gold Mangoes. Michelle is our guest to recap her recent global produce adventures.

As any true New Mexican will tell you, there’s hot chile and then there’s Hatch chile, and boy is it worth celebrating! This annual harvest festival over Labor Day Weekend in the “Chile Capital of the World” (that’s Hatch, New Mexico) includes chile roasting, food and craft vendors, fun for the kids, a carnival, and entertainment provided by local businesses. Over 40,000 chile loves attend annually which is a lot bigger than the population of Hatch estimated at 1,500! Last year was the 50^th Anniversary of the Hatch Chile Festival.

“The Aussies are very picky about mangos, so only the best varieties are grown. The Calypso® mango is an Australian favorite; the bright, beautiful shades of red and yellow stand out in any produce department. With a unique pink blush, smaller seed, and juicy, fiber-free flesh, Calypso® mangos are perfectly beautiful and perfectly delicious. Melissa’s brings these beauties into the states just in time for Christmas… or Chrissy, as they say in Australia.”

“You can identify R2E2s from Australia by their lemon-yellow flesh and orange-red blush. Both Calypso® and R2E2s are perfect for smoothies, salads, salsas, and treat-yourself moments”

Jerry Vachon of Los Angeles Trade Technical College

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens.”

“This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA Times’ Bill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen and Ti Martin of Commander’s Palace.”

“The primary aim of this year’s 2023 LA Chef Conference is to build a bridge between students and the vibrant restaurant industry in LA. To progress towards this goal, the partnership has created the first ever LA Chef Con / LATTC Mentorship program, offering 5 students the opportunity to win $1,000 and be paired up for one year of mentorship with this year’s esteemed industry experts: Susan Feniger, Chef / Co-Owner at Border Grill, Socalo, BBQ Mexicana and Pacha Mamas; Keith Corbin, two-time James Beard nominee and Executive Chef / Owner of Alta Adams; Della Gossett, Executive Pastry Chef at Spago Beverly Hills; Ryan Wilson, CEO of Lawry’s Restaurants. Inc; or Ari Rosenson, VP Food & Beverage Operations at Wolfgang Puck Fine Dining Group.”

Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College.

Then, Della Gossett, Executive Pastry Chef of Spago Beverly Hills and a chef participant in the inaugural LA Chef Con / LATTC Mentorship program joins us along with Conference Producer Brad Metzger continuing.

“Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines.”

“Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights, or live music.”

The Landing restaurant at Village 360 serves Lunch Monday thru Friday from 11:00 a.m. to 2:00 p.m. Think Creole Salmon with seasonal woodfired veggies, quinoa, black beans, cilantro with a honey chipotle aioli. Desserts from their accomplished in-house pastry chef (ex-Bouchon Yountville) are a bonus. Dinner is Friday only from 5 to 9:00 p.m. Sunday Brunch is served from 10:00 a.m. to 2:00 p.m. Reservations are suggested.

Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

“Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot.” (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.)

“Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 30 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant. In December of 2019, Chef Citrin reopened the reimagined Mélisse restaurant as two distinct concepts- Citrin, a high-end ala carte dining experience that won one Michelin Star in 2022, and Mélisse, a 14-seat tasting menu, which won two Michelin Stars in 2021 and 2022. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all his concepts, whether fine-dining or casual.”

Over Labor Day Weekend at the CIA Copia Campus in Napa, Chef Citrin was a member of the distinguished jury panel of Ment’or Foundation selecting Team USA 2024 to compete in the prestigious Bocuse d’Or International Culinary Competition in Lyon, France in early 2025.

Chef Josiah takes a break from tending the embers to join us.

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.

Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but rewritten. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.