Show 355, January 11, 2020: Screening of Emmy-winning documentary, “Wasted!: The Story of Food Waste” in Long Beach organized by DINE LBC Long Beach Restaurant Week

Terri Henry of Dine LBC and Terri Henry MarketingDine LBC is proud to present a one day screening of Wasted!: The Story of Food Waste at The Art Theatre on Saturday, January 18th at 11am. Wasted!: The Story of Food Waste is an Emmy-winning documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system.

WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century. The film is a must see for chefs, restaurant owners, home cooks and anyone interested in protecting the environment.

Dine LBC’s Terri Henry is our informed guide.

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Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

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Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal Winter menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crowns’ cherished classic dishes.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

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Show 355, January 11, 2020: Alchemy Restaurant & Bar, Ashland, Oregon

Drew Gibbs of the Alchemy Restaurant and BarAlchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn.

“Alchemy Restaurant and Bar…Cuisine Transformed.” “Come explore the world of Alchemy…Tinctures, Elixirs and Transmutations. We focus on craft cocktails, boutique wines, and innovative cuisine to transform your experience into something truly memorable. Serving dinner, bistro fare and Sunday brunch in a setting that melds classic and contemporary in one breath.”

“The Winchester Inn is an award-winning hotel that has been a landmark in Ashland, Oregon for over 35 years. A family run establishment since it was founded in 1983, the inn and restaurant have provided luxury and comfort with a touch of familiarity and home to thousands of guests.”

“The 21-room inn offers guests supreme levels of quality, luxury and service: rooms, suites, cottages, tiered English gardens, award winning dining at Alchemy Restaurant and Bar, and convenient access to shopping, art galleries, and the Oregon Shakespeare Festival in downtown Ashland.”

“The inn has received numerous accolades, including Conde Nast “Best in the US”, placing it in the ‘Top 75’ list. The New York Times has described the Winchester Inn as “Ashland’s premier historic inn.””

Drew artfully pulls the cork on Alchemy Restaurant and Bar for us.

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Show 355, January 11, 2020: Santa Fe School of Cooking, Santa Fe, New Mexico Part One

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking Classes, Demonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“Raised on a ranch near the banks of the Snake River in Idaho, the Founder of the Santa Fe School of Cooking, Susan Curtis, truly has good food in her blood. Fishing, hunting and foraging added to the bounty of a communal table laden with fresh garden produce and home-cured meats. She raised her Santa Fe family in the same way, instinctively aware that a convivial sharing of work and pleasure makes life taste that much sweeter.”

“In 1989, Susan’s desire for a new chapter in life and her love for the traditional foods of Santa Fe anticipated the cultural shift towards a local sustainable lifestyle. Her foresight, focus and passion have made the Santa Fe School of Cooking a home-grown success story. Still actively involved at the School, Susan has co-authored numerous cookbooks on the foods of New Mexico and remains deeply committed to her family, her community, and to the original philosophy of the School, to celebrate and share the distinctive techniques and flavors of regional Santa Fe cuisine.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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Show 355, January 11, 2020: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking Classes, Demonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“A Santa Fe native, the School’s Director of Operations, Nicole Curtis Ammerman, has immersed herself fully in the goals laid out by her mother, Susan Curtis. Nicole’s love of family and friends drew her back home to Santa Fe in 1993, and combined with business and marketing skills she honed at the University of Arizona, her dedication to New Mexico culinary traditions has enriched the scope and abilities of Santa Fe’s original cooking school.”

“Nicole added longer Culinary Boot Camp experiences to the School’s signature roster of traditional Santa Fe cooking classes and created our popular Restaurant Walking Tours, which not only benefit the School’s guests but also provide exposure for local Santa Fe restaurants. She has wholeheartedly embraced the School’s mission to support the Santa Fe food community, sourcing some of the School’s produce from employee gardens.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and continues as our guest.

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Show 354, January 4, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Happy New Year!

Now a provocative 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.

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs. We’ll meet the dynamic couple (husband & wife) of both Chef Tony & Restaurateur Yassmin.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian. Executive Chef Vince Terusa, who has been there since the beginning, is our in-studio guest.

Buono’s Pizzeria Cucina Italiana is a proudly family owned Italian pizzeria and restaurant with three locations in the San Pedro and Long Beach areas. Buono’s prides itself on offering authentic Italian fare like hand-kneaded pizza dough made fresh daily to homemade sausages and sauces, all served up with warm hospitality and great service. Open for lunch and dinner, craft beer and wine complement the menu.

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

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part One

Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an appealing (and unusual) garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant at lunch and dinner showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“The husband-and-wife team is regarded as a powerful force in Southern California’s culinary scene, having partnered on their previous Los Angeles-based French restaurants, Spring and Church & State. Spring mesmerized critics by using fresh, local and seasonal ingredients to create a cultured tasting tour of the south of France. Church & State, under Sarmadi’s ownership, was named as one of the inaugural Michelin Guide California’s 2019 Bib Gourmand establishments.”

We’ll meet the dynamic husband-and-wife couple of both Chef Tony & Restaurateur Yassmin.

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part Two

Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an unusual garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“For Knife Pleat, Esnault has created an elegant menu that features highlights such as Escargot Ravioli with a filling of wild burgundy snails in a mushroom broth with celery, garlic and watercress; chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb. Esnault shows his appreciation for California’s incredible produce with a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea.”

“Knife Pleat’s beverage program features craft cocktails that pay homage to designers who also call South Coast Plaza home. The Oscar de la Renta, for example, plays on the late fashion icon’s Dominican Republic roots with Brugal Añejo Rum, chinola, passion fruit and lemon.”

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

Knife Pleat serves lunch 11:30 a.m. to 2:00 p.m. daily; dinner 5:30 to 9:00 p.m. Monday through Saturday; and Afternoon Tea from 3 to 5:00 p.m. on Sundays.

We continue our conversation with the dynamic husband & wife couple of both Chef Tony & Restaurateur Yassmin.

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Show 354, January 4, 2020: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part One

Vince Terusa of Selanne Steak TavernSelanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

“Selanne Steak Tavern supports local farms and fisheries that practice sustainability, humane, steroid-free raising techniques and pesticide-free growing environments. Choices of First Courses include Farmers Market Soup, Beet “Ravioli” with artisanal goat cheese and hazelnut, Wagyu Beef Tartare with chips, and Pacific Diver Scallops. There’s a selection of tempting Greens and Sides like Selanne’s Mac and Cheese – a five cheese fondue with a brioche crumb topping that pleases carnivores and vegetarians alike.”

“At dinner nightly, entrees feature succulent Steaks and Chops: Angus Filet Mignon 8 or 12 ounces, Flat Iron 8-ounce Wagyu, Rib Eye 14-ounce Prime, the signature Lord Stanley Cut 38-ounce Wagyu and more – all served with seasonal marrow butter, as well as a variety of sauces on the side. Poultry, Game and Fish tempt with dishes such as Jidori Chicken with truffle jus poulet and trumpets, and Skuna Bay Salmon with farro and celery root. Executive Chef Vince Terusa makes use of the restaurant’s well-stocked herb garden, which includes parsley, thyme, lavender, rosemary, chives and more.”

Executive Chef Vince Terusa, who has been there since the beginning, is our guest.

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