Show 266, March 24, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu (going on a year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. We all appreciate Salmon, and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman. The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the alarming specifics in for us.

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

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