Show 397, October 31, 2020: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part One

Jonathan Blackford of A Restaurant and CDM Restaurant“Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience.”

“Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more.”

“The market is unique, featuring many of Chef Blackford’s favorite artisan products, from heirloom grains from Anson Mills and heirloom beans from Rancho Gordo, to hard-to-find authentic Spanish products from La Espanola Meats. The concept does not include a dining room or seating for dine-in business, but rather focuses on enhancing the home dining experience by providing the freshest and most flavorful seasonal dishes and meals.”

“Overseeing all design and retail merchandising for the concept is Chef Blackford’s wife, Kristi, who also assists in-house regularly.”

Closed on Sunday.

Play

Show 397, October 31, 2020: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part Two

Jonathan Blackford of A Restaurant and CDM Restaurant“Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience.

“Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more.”

“Last Friday Chef Blackford introduced his signature Paella, which is offered every Friday for pick-up between 11:30 a.m. and 3:30 p.m. Every week, Chef Blackford presents a different Paella, beginning initially with Seafood & Chorizo, cooked in a large traditional steel pan. The Paella is not available for pre-order, and is sold first come, first serve for $28 per order.”

Fork & Knife has created a special Cubano Sandwich that has attracted the attention of proprietor Dean Kim of the ever- popular OC Baking Co. He’s a genuine foodie. We gently ask Chef Jonathan about Baker Dean’s obsession with the sandwich. It’s apparently a daily habit.

Play

Show 388, August 29, 2020: Executive Chef Jonathan Blackford of Fork & Knife, Costa Mesa

Jonathan Blackford of A Restaurant and CDM RestaurantSince Executive Chef Jonathan Blackford departed A Restaurant (Newport Beach) and CdM Restaurant (Corona del Mar) to develop a food venture of his own he’s given a lot of thought to what the dining community really needs right now. The result is Fork & Knife scheduled to launch in Costa Mesa in October.

“Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford, who has received much attention for the globally inspired, progressive menus he created as Executive Chef for River Jetty Restaurant Group over the past decade. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

“Fork & Knife will offer inspired, seasonal, from-scratch fully prepared dishes, as well as retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. The market will also feature many of Chef Blackford’s favorite artisan products, from a selection of olive oils, to vinegars and grains. The kitchen will offer freshly made grab-and-go items daily, ranging from sandwiches, prepared pastas, and easy-to-eat-on-the-go dishes.”

“I want to serve as an extension to the home kitchen by providing the freshest and most flavorful meals and dishes,” explained Chef Blackford. “There is nothing more comforting than a home-cooked meal enjoyed with family and friends, but with time being the biggest challenge in our lives, we’re handling the heavy lifting so those in our community don’t have to sacrifice quality.”

Chef Jonathan Blackford is our guest.

Play

Show 369, April 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. 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 369, April 18, 2020: Chef Shelly Register of A Market in Newport Beach

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) She launched the locals’ favorite enterprise in 2008.

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Play

April 18: El Segundo Brewing’s The Slice & Pint, A Market, Farley Elliott, Wing Lam, Georgia’s Restaurant, Steve Samson

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. 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!

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

 

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

 

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. 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!

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley Elliott at the KLAA StudiosFarley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Additionally Farley is the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about that ever-popular, versatile & economic protein, chicken.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 349, November 30, 2019: Show Preview with Co-Host Andy Harris

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of Saturday’s craveable 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.

Ment’or BKB foundation, based in New York, sponsors, promotes and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the 2nd Annual All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining conceptCdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Play

November 30: Jeffrey Hayashi, Beckham Estate Vineyard, Jonathan Blackford, John Taube

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of this Saturday’s craveable 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.

Ment’or BKB foundation, based in New York, sponsors and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'OrMent’or BKB foundation, based in New York, sponsors Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

“The three finalist Team USA 2021 teams competed over a five hour and 35 – minute period, following the rigorous format of the actual Bocuse d’Or competition. The platter theme was Whole Chicken, from Palisades Ranch in California, and the plated theme was Ratatouille.”

“Chef Jeffery Hayashi and Commis William Barrera will now begin the rigorous journey to the Bocuse d’Or as Team USA 2021, relocating closer to the training facility at Copia in Napa, California and dedicating the next fourteen months to prepare for the 2021 competition. During this crucial training period, Ment’or will support Team USA, with the Foundation’s esteemed Chef Council continuing to play an invaluable role in mentoring them.”

“I feel very fortunate for this once in a lifetime opportunity,” shares Chef Hayashi, who previously competed for Team USA in 2019. “Any one of the competing chefs could have won. To now officially be on the road to Lyon for Bocuse d’Or is surreal, and I’m incredibly thankful for all the support.”

“Hayashi, originally from Oahu, moved to Arizona at age four and spent the bulk of his upbringing on the mainland, though visited his grandparents in Hawaii throughout his childhood. While culinary arts were not his passion in his formative years, he spent his time focused on building, art, and creating things with his hands, which led him to study architecture at Arizona State University. After realizing that architecture wasn’t his path, Hayashi serendipitously was introduced to French-Australian Chef Philippe Padovani, who had made a name for himself in Hawaii. Philippe, who had learned cooking by fire in the kitchen, encouraged Hayashi to come and work for him as an apprentice, as Padovani opened his namesake, Padovani Grill. Hayashi, who had never worked in a kitchen before but liked hand crafts, worked for Padovani as an apprentice for a year and a half before moving to Vintage Cave as a commis under Chef Chris Kajioka. Kajioka then convinced Hayashi to join him on the team for Chef Mourad Lahlou’s new restaurant in San Francisco, Mourad, in 2014. Hayashi worked as Executive Sous Chef at Mourad for four years, at which time the restaurant earned one Michelin star, among other awards and accolades for its Moroccan fine dining cuisine. In 2018, Hayashi headed back to Hawaii to work at Senia, the elevated Hawaiian restaurant opened in 2016 by both Kajioka and Chef Anthony Rush, where Hayashi served as the Chef de Cuisine.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters.

First Place was awarded to Jose Valdesz of Empire Oyster.

Andrew Beckham of Backham Estate VIneyards“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.”

“In 2012 their winemaking truly found its voice with the introduction of Andrew’s handmade amphora (clay pot) as unique aging vessels, used in conjunction with organic farming and low-intervention practices that they believe reflect their vineyard best.”

Beckham Estate Vineyards’ traditional, barrel aged wines carry the Beckham Estate label. Andrew’s amphora wines are under the moniker of A.D. Beckham (“creta” pinot noir, “50/50” noir/gris and pinot gris.)

Winemaker Andrew Beckham joins us to pull the cork on Beckham Estate Vineyard for us.

Jonathan Blackford of A Restaurant and CDM RestaurantHollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already, consistently, a tough reservation. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines.

Think house-baked Parker House Rolls with whipped A5 tallow and Roasted Lamb Ribs with garam masala, Greek yogurt and cucumber salad.

Larger plates include Mangalitsa Pork Chop with potato pancakes, celery root puree and Hungarian braised red cabbage.

A hidden feature of CdM is “Under CdM.” It’s a speakeasy style room located downstairs from the CdM Restaurant. The cocktail list there (under the direction of Bar Manager Ravin Buzzell) is distinct from the cocktail program at the restaurant. The full CdM menu is now available at Under CdM.

Newly debuted above CdM is “The Apartment,” a private event space that can accommodate up to 20 seated guests. It, conveniently, has its own separate entrance.

We spirit Chef Jonathan out of his busy kitchen for an update.

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (serving an already popular Weekend Brunch) and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the separate daytime Pilot Bar adjacent to the pool featuring a daily Happy Hour from 3 to 6:00 p.m..

Sibling Rival brings to life the timeless rivalries of weekday vs. weekend diet and East Coast vs. West Coast through innovative takes on Californian classics, served in an all-day, elevated diner setting. From quinoa bowls and fresh-pressed juices to togarashi chicken sandwiches and innovative cocktails, Sibling Rival lets guests choose their own adventure and give into whichever voice on their shoulder is most tempting.” Happy Hour Daily from 3 to 6:00 p.m.

“Pilot is a rooftop restaurant and bar inspired by the coast of the Mediterranean, situated atop The Hoxton, Downtown L.A. The menu is centered around live-fire cooking and features fresh, locally sourced seafood, seasonal vegetables, and more. Led by Executive Chef John Taube IV, in partnership with Sunday Hospitality, the dining experience is interactive with fun takes on tableside preparation and multiple large format dishes meant to be shared like the whole wood-fired fish for two. A signature dish is the Grand Aioli — a platter of the guests’ choice of vegetables and raw bar selections paired with aioli prepared to-order. Cocktails are made for warm weather drinking and presented in Sunday Hospitality’s signature whimsical and playful style, featuring Gin and Tonic variations.”

“Pilot’s airy indoor/outdoor atmosphere, designed by Ennismore Design Studio, is punctuated by bright pops of color throughout and anchored by a large display of fresh seafood and vegetables presented over ice. The restaurant extends out to the pool deck where a separate food and drink menu can be enjoyed alongside views of the Los Angeles skyline.”

“Pilot is named in tribute to The Hoxton, Downtown L.A. rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.”

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

Show 177, June 25, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is, fortunately, no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene. First up is a report on The Strip.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an insightful exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s (Chicago) “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classicc featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 177, June 25, 2016: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a four-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

 

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