Show 415, March 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.”

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand.

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 
“Belden Barns was recently voted one of USA Today’s Top Ten Winery ToursProprietors Nate and Lauren Belden are an amiable
couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice!  You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the New York-based non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish (a Hollingsworth Family favorite) is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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.” For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

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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