Show 410, January 30, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris. It’s been an especially eventful week as restaurants in Southern California can again serve guests with full-service outdoor or patio dining with various requirements defined by each County. LA County remains the most restrictive.

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-deserved reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker (and wine educator) Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from the Saturday morning Santa Monica Farmers Market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival took place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of.

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. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Los Angeles County has the most restrictions on what is allowable. It’s a welcome start back. We’ll “Ask the Chef.”

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

Play

Show 410, January 30, 2021: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, featuring 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

A highlight if the ten days for Sylvie was her participation in the virtual conversation, “The Next Generation and Rewriting our Family Legacy.” “The prominent panelists were female restaurateurs who are now running their family restaurants and more. It featured Christy Vega (Casa Vega), Vanda Asapahu (Ayara Thai), Sylvie Gabriele (Love & Salt), Sara Gabriele (Gabi James) and was hosted by Bricia Lopez (Guelaguetza).”

Play

January 30: Vegas Test Kitchen, L’Ecole No. 41, Farmhouse at Roger’s Gardens, Love & Salt

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No. 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-known reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  features 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival take place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

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. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

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

Food Entrepreneur Jolene Mannina

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com  has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) “It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Saturday) from celebrated chefs testing new concepts.” 

“This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene is our enterprising guest.

Slurp Society is a Ramen concept by Chef Lanny Chin. Chef Lanny is the Vegas Test Kitchen’s first Resident concept. Pop-Up establishments include Nina Manchev’s Banichka Downtown LV serving Baniza, a traditional Bulgarian street food; Pastry Chef Andrea Mclean with PopNPies offering a variety of pies by the slice; Chef Sonia El-Nawal of Rooster Boy Cafe with Bodega Bagel and Yukon Pizza with Sourdough wood-fired pizza made with 120-year old family heirloom starter from Chef Alex White.

 Jolene’s other creation, “SECRETBURGER, is a collection of off-the-menu dishes created by some of the best chefs across the U.S. The mission is to allow chefs to be creative day-by-day and for the city to experience new food that can assist advancing the culinary scene forward.”

Marcus Rafanelli of L'Ecole No. 41 Winery

L’Ecole No 41 is a third-generation family-owned, artisan winery located in the historic Frenchtown School depicted on their label.  Founded in 1983, L’Ecole is the third winery established in the Walla Walla Valley.  Over the years they have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution.”

“Their focus is to produce ultra-premium, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of L’Ecole’s Walla Walla Valley vineyards.  They are engaged in growing and making 100% of their wine.  Each bottle is handcrafted with a commitment to quality in the vineyards and the winery.  More than three decades of winemaking experience, ongoing investments in the Walla Walla Estate Ferguson and Seven Hills Vineyards, and long-term relationships with many of the most prominent vineyards in Washington State are central to L’Ecole’s well-known reputation for quality and consistency across their wine portfolio.”

Marty Clubb is the Managing Winemaker and Co-Owner of L’Ecole No 41 with his wife, Megan, and children, Riley and Rebecca. This family-owned winery was founded by Megan’s parents, Jean and Baker Ferguson in 1983 making it the 3rd winery in the Walla Walla Valley. In 1989, Marty and Megan took a leap of faith and moved to Walla Walla from San Francisco, where Marty assumed responsibilities as manager and winemaker of L’Ecole. Since that time, he has led L’Ecole to become one of the most respected wineries in America.”

Among many accomplishments Marty was instrumental in the founding of the Walla Walla Valley Wine Alliance and development of the Walla Walla Community College Center for Enology and Viticulture.

We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole. We suggest the 2019 Chenin Blanc Old Vines, Yakima Valley.

Rich Mead of Farmhouse at Rogers Gardens

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. 

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

Chef/Proprietor Rich Mead is our guest.

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, featuring 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

A highlight if the ten days for Sylvie was her participation in the virtual conversation, “The Next Generation and Rewriting our Family Legacy.” “The prominent panelists were female restaurateurs who are now running their family restaurants and more. It featured Christy Vega (Casa Vega), Vanda Asapahu (Ayara Thai), Sylvie Gabriele (Love & Salt), Sara Gabriele (Gabi James) and was hosted by Bricia Lopez (Guelaguetza).”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 409, January 23, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

We know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. At Alfio’s they’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.”” Trees latest creation is the newly opened Al Solito Posto in Summerlin’s Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

R6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Tap) inspired distillery for everyone to enjoy in 2014.” Distiller Rob Rubens is our spirited guest.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of refreshed “Iron Chef America.” Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.” Chef Jet is our guest.

In times of uncertainty it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. On January 12th a new, 25 percent tariff (with little warning) was placed on high-alcohol wines from Europe. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they ultimately negatively impact wine pricing.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.” Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival and as well serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

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 updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $300,000 to restaurant workers in dire need. The fried chicken sandwich is becoming an increasingly popular menu item at the major national burger places as well as at other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

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

Play

Show 409, January 23, 2021: Restaurateur & Chef Sandra Cordero, Gasolina Café in Woodland Hills

Sandra Cordero“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival as well as serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

A highlight is “The Girls Got Taste,” a 3-course menu available to go (in Santa Monica and Woodland Hills) created by Socalo, Gasolina Café and Valerie Confections. Chef Sandra provides a Salad of Mussels in Escabeche with blood orange, fennel, celeriac, bocarones and olives.

Chef Sandra is hosting a 3-course, wine-paired menu (to-go) with Chef Sherry Yard and Sommelier Coly Den Haan on Friday, January 29th and Saturday, January 30th entitled “The Farm, The Fin & The Grape.” Paella de Mariscos and Paella de Inverno are on the menu.

Chef Sandra also has developed a Spanish-themed, bake-at-home pizza kit as part of Around The World with Superfine Pizza.” The 12-inch pizza creation is LA-ES-PAN-OLA by GASOLINA Café with chorizo soria, manchego cheese, mushroom crema, cherry tomato, caramelized onion and topped with a sunny side up egg. Additionally the ES-CA-ROLE by Superfine Pizza is on the menu at Gasolina Café. The acclaimed Superfine Pizza dough is the base or both items. Both are available by pre-order from January 21st to 30th.

Play

January 23: James Trees, R6 Distillery, Jet Tila, Wine Exchange, Gasolina Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur James Trees of Al Solito Posto, Las Vegas
Segment Three: Rob Rubens, Founder & Head Distiller, R6 Distillery, El Segundo
Segment Four: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part One
Segment Five: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Seven: Restaurateur & Chef Sandra Cordero, Gasolina Café on Woodland Hills
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

We know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. At Alfio’s they’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.”” Trees latest creation is the newly opened Al Solito Posto in Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

R6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Taproom) inspired distillery for everyone to enjoy in 2014.” Distiller Rob Rubens is our spirited guest.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive “Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.” Chef Jet is our guest.

In times of uncertainty it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. On January 12th a 25 percent tariff was set to be placed on high-alcohol wines from France and Germany. It was then called back at the last hour. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they ultimately impact wine pricing. Kyle will also discuss his insights on the harvest and crush for 2020 in California.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.” Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival and as well serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

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 updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $300,000 to restaurant workers in dire need. The fried chicken sandwich is becoming an increasingly popular menu item at the major national burger places as well as at other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

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

James Trees of Ada's and Esthers Kitchen in Las VegasWe know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.””

Trees’ latest creation is the newly opened Al Solito Posto in Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

Rob Rubens of R6 DistilleryR6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens  fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Tap) inspired distillery for everyone to enjoy in 2014.”

“Our process is quite different than most. We use only the purest form of our distillate when producing spirits. This is where most take short cuts and compromise the quality of the product. But we’re about quality – and our promise to you is just that. Each bottle of spirits will be crafted from the “hearts” of our distillate. We stick to doing what is right and what is authentic.”

New is the California Mule in a can and certified hand sanitizer originally created to help mitigate the initial shortage last March with the onset of the pandemic.

In the interests of safety and complying with all COVID 19 restrictions R6 Distillery is open exclusively (Friday through Sunday) for bottle purchases and cocktails & beer to go. The online store can ship R6 spirits to any California address.

Jet Tila at Cochon 555Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.”

Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.”

“Join Host/Celebrity Chef Jet Tila, partner chefs, media members and influencers online for this interactive experience featuring loads of foodie entertainment, fun trivia and “aussome” prizes – including one-on-one virtual cooking classes with featured chef hosts. Anyone who wants to make history or simply loves everything food, art, travel, a free-t-shirt and prizes is invited to attend—and Make a Moment with True Aussie Beef & Lamb.”

Chef Jet joins us with all the details on how listeners can be part of this challenge. We’ll also get updated on Chef Jet’s current Food TV work, his lineup of virtual cooking tutorials and the “in the works” new cookbook.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. 

On January 12th a 25 percent tariff was set to be placed on high-alcohol wines from France and Germany. It was then called back at the last hour. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they impact wine pricing.

We’ll also ask Kyle about the current state of the wine business in California. How did the harvest and crush shape up for 2020? Will the fires in Northern California last year impact the quality and availability of premium California wines? What is smoke taint on wine?

Sandra Cordero“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival as well as serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

A highlight is “The Girls Got Taste,” a 3-course menu available to go (in Santa Monica and Woodland Hills) created by Socalo, Gasolina Café and Valerie Confections. Chef Sandra provides a Salad of Mussels in Escabeche with blood orange, fennel, celeriac, bocarones and olives.

Chef Sandra also has developed a Spanish-themed, bake-at-home pizza kit as part of Around The World with Superfine Pizza.” The 12-inch  pizza creation is LA-ES-PAN-OLA by GASOLINA Café with chorizo soria, manchego cheese, mushroom crema, cherry tomato, caramelized onion and topped with a sunny side up egg. Additionally the ES-CA-ROLE by Superfine Pizza is on the menu at Gasolina Café. Both are available by pre-order from January 21st to 30th.

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 which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

The fried chicken sandwich is becoming a popular menu item at the major burger places in addition to other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur James Trees of Al Solito Posto, Las Vegas
Segment Three: Rob Rubens, Founder & Head Distiller, R6 Distillery, El Segundo
Segment Four: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part One
Segment Five: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Seven: Restaurateur & Chef Sandra Cordero, Gasolina Café on Woodland Hills
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 408, January 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the Martin Luther King, Jr. Day Holiday Weekend show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal Venice and Dear John’s (retro, classic American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines (typically blends) from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $250,000 (as of today’s show) to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Play

Show 408, January 16, 2021: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza

Dina Samson of Rossoblu and Superfine Pizza“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.) During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host & Founding Member) joins us to provide the overview of “10 Days RE:Her.” One of the events Superfine Pizza is hosting is “Around the World with Superfine.” It’s bake-at-home pizza kits (available January 21st to 30th) featuring the international flavors of Ayara Thai, Casa Vega, Gasolina Cafe and N/Naka.

Play

Show 408, January 16, 2021: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill

Mary Sue Milliken of Border Grill and Socalo“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.) During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Chef Mary Sue Milliken (LA Chapter Host) is our guest to provide the overview of the events she is involved with that will be based out of Socalo in Santa Monica. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the overflowing event schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Play

January 16: Josiah Citrin, 10 Days RE: Her, Dos Cabezas WineWorks

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Marina del Rey and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $200,000 to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la carte menu directly from the Charcoal website. This week it’s the Salsa Verde Half-Chicken experience. The Burger Window is also available for To-Go orders.

In Culver City Dear John’s has a few options. The a la care menu is available To-Go via their website. Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Dina Samson of Rossoblu and Superfine Pizza“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)  During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host) joins us to provide the overview of “10 Days RE:Her.” She’s followed by Chef Mary Sue Milliken  (LA Chapter Host) who joins us to provide the overview of the events she is involved with that will be based out of Socalo. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Todd-Bostock of Dos Cabezas WineWorks“Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995.”

The San Francisco Chronicle, citing “their commitment to making wine part of a homegrown Arizona gastronomy,” named Kelly & Todd among its 10 “Winemakers to Watch” in 2015 – at the time, the only non-California/Oregon winemakers to receive the honor in its 16 -year history. International wine critic, Stuart Pigott, has named their Meskeoli white blend among his 5 “Riesling Revelations”. In 2016, the Bostocks helped found the Arizona Vignerons Alliance to promote authentic, quality Arizona wines.”

“Winemakers Kelly & Todd Bostock work every vintage to make wines that tell the unique and delicious story of these vineyards and this place in southern Arizona.”

“Kelly & Todd live in Sonoita, Arizona with their two boys, just down the road from their Pronghorn vineyard.”

Todd Bostock joins us while gently pulling the cork on the 2015, Dos Cabezas WineWorks, El Norte. It’s a blend of 28% Grenache, 28% Syrah, 20% Mourvedre, 9% Counoise, 9% Graciano and 6% Petite Syrah.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 The Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $200,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s very late and hasn’t aid been forthcoming…What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”