Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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Show 384, August 1, 2020: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

The chef-created meals are attentively prepared and safely packaged in a permitted and inspected DTLA restaurant kitchen. Delivery is complimentary within a 10-mile radius of DTLA.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

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Show 384, August 1, 2020: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or the Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies

We reel in Executive Chef Craig Hopson for a chat.

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Show 384, August 1, 2020: – Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television.”

“Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

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Show 384, August 1, 2020: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

Play

Show 384, August 1, 2020: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates

Ashley Cates of Anchor ValleyAlways up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music.

Now, after eleven years partnering together, they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond which resulted in the launch of a new limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley.

Anchor Valley selections include Pinot Rose, Pinot Gris, Viognier, Pinot Noir, Cabernet Sauvignon and Petit Sirah.

Grapes are all sourced from local vineyards that Winemaker Matthew knows well. The inviting tasting room is in the historic town of Jacksonville, Oregon.

Partner Ashley Cates pulls the cork on Anchor Valley for us.

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Show 384, August 1, 2020: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery

Ahmed Labatte and Amar Santana of Vaca Restaurant GroupExecutive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded front patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. A selection of cocktails from master barman Michael Rooney, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices.

The former full-service Crudo and Charcuterie Bar has been reimagined with the addition of a selection of made-to-order (and customizable) Poke. Guests, to start, have their choice of two proteins including Ahi Tuna, Salmon, Albacore, Octopus, Spicy Tuna, Scallop, King Crab or Tofu. From there a diner has a choice of five toppings from an available selection of 13 options.

Chef Amar’s and Ahmed’s other pair of popular restaurants, Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach, are again accommodating guests with full-service patio dining and curbside pickup and delivery.

Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

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Show 384, August 1, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Oysters are a great source of vitamins and also provide high amounts of calcium, iron and protein. Also sustainable. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times.

We’ll, of course “Ask the Chef.”

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Show 383, July 25, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Restaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the more casual sister brand of Proper Hotel group. “The first restaurant to launch there is the breezy, Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequila.” Steve Livigni joins us with all the details.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Redbird is open for dine-in with three desirable outdoor seating options including the original Redbird Courtyard. Easy to make reservations on Tock. Currently Redbird is also offering contactless curbside pickup with an a la carte menu, Redbird at Home. Chef Neal Fraser is our guest.

Barbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

We pull Chef Daniel away from the custom twin offset smokers for a chat.

“The award-winning Old Vine Kitchen & Bar in THE CAMP in Costa Mesa has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.” Chef / Proprietor Mark McDonald joins us with all the specifics.

We’ve previously introduced listeners to Darley Newman of PBS’s “Travels with Darley.” “JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.”  The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations (including California) to experience history, culture, food, music, art and adventure.” Darley Newman joins us from somewhere on the road to chronicle her new adventures. 

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Please keep in mind common courtesy and politeness when dining. Your server is wearing a mask and face shield for your protection. It’s hard to hear them talk so be patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Tip generously… We’ll, of course “Ask the Chef,” for added insight.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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Show 383, July 25, 2020: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club

Steve Livigni of Scenic Route and the Caravan Swim ClubRestaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the inaugural, more casual sister brand of Proper Hotel group.

“The first restaurant to launch there is the breezy Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequilas.”

Think The June Chop Salad with brentwood corn, avocado, cotija cheese, lettuce, cilantro, onion and tomato. Indulge a bit with the Tropical Agave Tart with tequila caramelized pineapple, custard, spices and a dollop of coconut lime whip.

Scenic Route is the future, all-day Lobby restaurant. Opening date in the next few months.

Steve Livigni is our guest with all the enticing details.

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