Show 414, February 27, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. General Manager Stephanie Perkins is our guide.

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. (Currently patio dining with proper social distancing of tables in two areas.) An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program originally designed by Nick Meyer and Julian Cox is offered at the bar.” “And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to L.A.’s outstanding Farmers Markets.”

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining for lunch, dinner and weekend brunch in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheeses and artisanal accoutrements. WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out. Delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m. Executive Chef & Proprietor Peter Tulaney joins us to expertly slice the house-made salamis.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” We’ll continue our conversation from last week on frozen foods in the home kitchen. How do flash frozen fruits and vegetables measure up? Chef Andrew has the answers.

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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