February 22: Tom Bergin's, El Segundo Brewing Company's The Slice & Pint, Lenné Estate

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Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part One
Segment Three: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part Two
Segment Four: ESBC – The Slice & Pint, El Segundo Part One
Segment Five: ESBC – The Slice & Pint, El Segundo Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part One
Segment Eight: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part Two

Now a salivating preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Tom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It’s had its ups and downs since the 2^nd owner in its long history sold the establishment in 2011. Most recently it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Chef Matt Ranney was previously at Village Idiot. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary with a slice and pint.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to significant listeners’ inquiries. Cashless restaurants are around but don’t seem to be gaining momentum and support locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

“Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.” Owner/Winemaker Steve Lutz pulls the cork on Lenne’ Estate for us.

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

It’s had its ups and downs since the 2^nd owner in its long history sold the establishment in 2011. Last year it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

Tom Bergin’s is also known for the shamrocks (inscribed with names) covering most walls and the ceiling. The shamrocks, over the years, were awarded to loyal customers. Of course, many celebrities from Hollywood and professional sports are among the recipients of a coveted shamrock.

For now it’s Dinner nightly and opening @ 11:00 a.m. on Sunday for Brunch and then serving continuously until 1:00 a.m. To streamline service guests order at the oval bar and a server efficiently brings your meal to you.

The food is elevated Irish pub food that is both tasty and fairly priced. A generous portion of Shepherd’s Pie (short rib, seasonal veggies, Reggiano, mashed potatoes and gravy) goes for $14. A standout dessert is the Dutch Apple Pie (baked in-house) with housemade Bailey’s Ice Cream.

Of course the ample bar is well stocked with Irish Whiskey, Scotch, Bourbon & American Whiskey, Rye Whiskey, Tequila, Gin and Rum.

For something different in a cocktail try the Paloma. It’s Altos Blanco or Del Maguey Vida Mezcal, grapefruit bitters, grapefruit soda and Tajin rim.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in house, we’re going to…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman Natural • Niman Ranch • Petaluma Farms • Grande Cheese • Ezzo Pepperoni King Arthur Flour • Stanislaus Tomatoes • Creekstone Farms • Beyond Meat • Mama Lil’s Pickled Peppers • California Rancher • McConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to listeners’ inquiries. Cashless restaurants are around but don’t seem to be going momentum locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

“Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.”

“Lutz is fond of boasting that his steep, 20.9-acre hillside vineyard has the poorest soil in Yamhill County—the ancient, nutrient-poor Peavine variety, which limits vine vigor and forces the plants to root deep into the earth and struggle for survival. Thousands have died, but the carnage is worth it; the dry-farmed vines that do survive produce small, naturally concentrated berries that yield distinct mocha aromatics, and rich mid-palate texture. The estate is planted to five clones of Pinot Noir (Pommard, 777, 115, 114, and 667), ranging in age from 13-16 years.”

“Steve Lutz crafts the Lenné Estate wines with a minimalist’s restraint, seeking to showcase the vineyard’s unique terroir. Minimal oxidation, no centrifugal pumping, and only 11 months in a maximum of 35% new oak allow him to get the wines into the bottle as intact as possible.”

“Lenné produces Pinot Noir under three labels: Le Nez (representing the estate vineyard), Lenné cinq élus (a blend of the best barrel from each of the five clones), and Lenné Estate, which includes a barrel selection of the best wine from the estate, as well as clone-specific bottlings—Karen Pommard (named for Steve’s wife), Jill’s 115 (named for Karen’s mother), Eleanor’s 114 (named for Steve’s mother), and Kill Hill (a blend of 114 and 667 from the hillside with the highest vine mortality rate). Total annual production is 1500-2000 cases.”

Steve Lutz pulls the cork on Lenne Estate for us.

SoCal Restaurant Show Saturdays 10:00AM PT on AM 830 KLAA Los Angeles

February 22: Tom Bergin’s, El Segundo Brewing Company’s The Slice & Pint, Lenné Estate

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