Tag Archives: Ahmed Labatte

Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One

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Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

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Show 454, December 4, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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The most unusual, and personal, restaurant at the moment in Long Beach is arguably the Dinner, Lunch and Weekend Brunch residency that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays. Lunch has just been added from Tuesday thru Friday. A monthly guest chef dinner series will start later in December. Chef Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Chef Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned stateside earlier in the year. Chef Melissa takes a break from Brunch service and joins us.

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is probably best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate. His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Chef Amar Santana joins us.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. “Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at the well-received Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing (which he oversaw) of Broadway by Amar Santana.

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event takes place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City. Chef Haley takes a break from supervising the tamale making and is our guest.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client., remains a client. Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll get his informed insider’s perspective on the status of air travel, ethnic dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

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 (joining us from the grand opening of Raw by Slapfish in downtown Indianapolis) reveals the details of how attentive listeners can enter the contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a worthy Holiday Cooking Question for “Ask the Chef” that is used on-air.

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

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December 4: Rose Park Roasters, Amar Santana & Ahmed Labatte, Long Beach International Tamales Festival, dataTV

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part One
Segment Three: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part Two
Segment Four: Chef and Partner Amar Santana, Broadway by Amar Santana, Vaca and the Hall Global Eatery
Segment Five: Ahmed Labbate, Partner and Director of Operations, Broadway by Amar Santana, Vaca and The Hall Global Eatery
Segment Six: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College
Segment Seven: Adam Bell, Founder, dataTV with a Travel Commentary Part One
Segment Eight: Adam Bell, Founder, dataTV with a Travel Commentary Part Two

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

The most unusual, and personal, restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays. A monthly guest chef dinner series will start later in December. Chef Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Chef Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned stateside earlier in the year. Chef Melissa takes a break from Brunch service and joins us.

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is probably best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate. His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Chef Amar Santana joins us.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. “Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at the well-received Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event takes place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City. Chef Haley takes a break from supervising the tamale making and is our guest.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client. Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll get his informed insider’s perspective on the status of air travel, ethnic dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

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. The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also, the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

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

Melissa Ortiz of Rose Park Roasters

The most unusual restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays.

Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned earlier in the year.

Thanks to Anne Marie Panoringan, the inquisitive Food Columnist for Voice of OC, for tipping us off about Chef Melissa Ortiz after experiencing a memorable Brunch there.

The menu is constantly evolving but some standout items for Dinner include House Sea-Cuterie with seasonal fish nduja, shellfish terrine, marinated clams, spicy pickle relish, yuzu cream fraiche and Gusto flatbread (Long Beach –based boutique bakery,) and Shrimp Meatballs with wild shrimp, San Marzano tomatoes, pecorino toscano and Gusto dorado. Accompanying the creative food menu is a hand-selected variety of organic, biodynamic and natural wines available by the glass or bottle.

On Monday evening, Dec. 20th Chef Melissa is launching the monthly Rose Park Family Meal guest chef dinner series. These collaborative dinners with local chefs are designed to highlight Long Beach’s creativity, innovation and hospitality. “Dinners are chef curated, three courses and with no modifications. Per Chef Melissa’s ethos, there are no land proteins on the menu, solely seafood and vegetables.” The first guest chef is Alex Ruperto of Sakura Chocolates.

Chef Melissa takes a break from Brunch service to join us.

Amar Santana

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate.

His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.”

Chef Amar joins us to provide all the details and what’s in store for the Holidays at his restaurants.

Ahmed Labatte of thev Vaca Group

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. A bit later America (and the mouse) came knocking, and Labbate seized the opportunity to utilize his background and European-style skills in an entirely unexpected way. He journeyed to Orlando, Florida, where he underwent intensive, elaborate training in “Morocco” — or at least in the Moroccan restaurant at Walt Disney World’s Epcot Center.”

“Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Haley Nguyen Instructor at Long Beach City College

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event will take place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. Join in celebrating this new holiday tradition. Buy tickets for the Tamale Festival here.

The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City.

Chef Haley Nguyen takes a break from supervising the tamale making and is our guest.

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client.

Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll garner his informed insider’s perspective on the status of air travel, dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part One
Segment Three: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part Two
Segment Four: Chef and Partner Amar Santana, Broadway by Amar Santana, Vaca and the Hall Global Eatery
Segment Five: Ahmed Labbate, Partner and Director of Operations, Broadway by Amar Santana, Vaca and The Hall Global Eatery
Segment Six: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College
Segment Seven: Adam Bell, Founder, dataTV with a Travel Commentary Part One
Segment Eight: Adam Bell, Founder, dataTV with a Travel Commentary Part Two

Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

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August 1: Farm Direct LA, Sea Level Restaurant & Lounge, Laura Theodore, Anchor Valley, The Hall Global Eatery

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Local chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles.

We reel in Executive Chef Craig Hopson for a chat.

Cookbook Author Laura Theodore“Laura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Ashley Cates of Anchor ValleyAlways up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music.

Now, after eleven years partnering together, they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond which resulted in the launch of a new limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley.

Anchor Valley selections include Pinot Rose, Pinot Gris, Viognier, Pinot Noir, Cabernet Sauvignon and Petit Sirah.

Partner Ashley Cates pulls the cork on Anchor Valley for us.

Ahmed Labatte and Amar Santana of Vaca Restaurant GroupExecutive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded front patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. A selection of cocktails from master barman Michael Rooney, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The former full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of made-to-order (and customizable) Poke.

Chef Amar’s and Ahmed’s other pair of popular restaurants, Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach, are again accommodating guests with full-service patio dining and curbside pickup and delivery.

Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 359, February 8, 2020: Food & Beverage Journalist Anne Marie Panoringan

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Journaist Anne Marie PanoringanDiscriminating Orange County foodies know Anne Marie Panoringan as one of the insightful food and beverage contributors to the, now, sadly departed OC Weekly. She always has her ear to the ground for breaking news on the OC dining and libation scene. Anne Marie is now the bi-monthly food columnist for Arts & Culture at Voice of OC.

We’ll chat with her about her new post, Voice of OC, and her first two features. First up are bars as gathering spots) where the creative cocktails are alcohol free. Could it be a significant trend? Then it’s a look at the more creative of the OC’s fast multiplying Food Halls starting with Chef Amar Santana’s and Ahmed Labatte’s The Hall Global Eatery at South Coast Plaza.

For the February issue of Kudos Newport Beach it’s a profile of Chef Amy Lebrun at Lido Bottle Works.

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Show 255, January 6, 2018: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel

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Happy New Year.

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

No leftovers here.

It’s the beginning of another year of enticing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th. Festival Producer Edgar Cisneros has the tempting preview.

Restaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a revised concept, Lasher’s Kitchen. Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

We last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

Just before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new hotel rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at the Pechanga Buffet. We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Chef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation. For late 2018 their new project will be The Hall Global Eatery in South Coast Plaza. Ahmed joins us with a tantalizing sneak preview.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 3 of his conversation continued from the previous two weeks.

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 255, January 6, 2018: Ahmed Labatte, Partner, Vaca Restaurant Group

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Ahmed LabatteChef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation.

For late 2018 their ambitious new project will be The Hall Global Eatery in South Coast Plaza. Early advance info is that it will be a Global Marketplace with multiple food counters and an exhibition kitchen.

There will be a grab-and-go market area with freshly prepared salads and sandwiches. Everything else will be prepared to order. Expect Mediterranean kebabs and Shawarma.  The location is the expansive former Z’Tejas Southwestern Grill space.

Ahmed joins us with a tantalizing sneak preview.

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January 6: Ceviche and Aguachile Festival, Lasher’s Kitchen, Brendan Collins, Pechanga Resort & Casino, Ahmed Labatte

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Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: 5th Ceviche and Aguachile Festival, Producer Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Chef-Partner Raquel Jubran, Lasher’s Kitchen, Long Beach
Segment Four: Executive Chef Brendan Collins, The Wilshire, Santa Monica
Segment Five: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part One
Segment Six: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part Two
Segment Seven: Ahmed Labatte, Partner, Vaca Restaurant Group
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Happy New Year.

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

No leftovers here.

It’s the beginning of another year of enticing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th. Festival Producer Edgar Cisneros has the tempting preview.

Restaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a revised concept, Lasher’s Kitchen. Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

We last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

Just before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new hotel rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at the Pechanga Buffet. We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Chef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation. For late 2018 their new project will be The Hall Global Eatery in South Coast Plaza. Ahmed joins us with a tantalizing sneak preview.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 3 of his conversation continued from the previous two weeks.

All of this and heaping helpings of extra deliciousness on this week’s show!

Edgar CisnerosIt’s the beginning of another year of appealing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the ever-popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th.

Puerto Vallarta remains a gastronomic destination with an intriguing variety of high-quality food and libation events held every year that delight both visitors and locals. 2018 starts with the flavors of the sea with the 5th edition of the Festival of Ceviche and Aguachile. Guests can sample more than 30 varieties of exquisite ceviches and aguachiles. Expect a boatload of fresh seafood including marlin, shrimp, tuna, octopus and stingray. Also cocktails and local craft beers will be available to purchase.

The date is Sunday, January 28th from 12 Noon to 7:00 p.m. in Puerto Vallarta’s Lazaro Cardenas Park. Tastes range from a reasonable 15 to 40 pesos per item.

Festival Producer Edgar Cisneros has the tempting preview.

Raquel JubranRestaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a refreshed concept, Lasher’s Kitchen.

“It feels good to be in front-of-the-house again,” said Lasher.  “The original restaurant was open for 15 years, and I enjoyed every minute of it.   I continued working in the restaurant industry as a consultant.  Then this location came along and it was a game changer.”

Lasher’s Kitchen, which opened last April, is a more casual concept than the original Lasher’s.  The 45-seat restaurant offers a contemporary design with a color palette of warm hues and wood accents, original artwork, and an intimate wine bar.  The restaurant also features a pet-friendly sidewalk patio and a communal table positioned front and center.

The menu has a few dishes, such as the clam chowder, fried green tomatoes, and meatloaf, from the original restaurant, but Chef-Partner Raquel Jubran, better known as Chef Roq, is constantly creating new dishes often dictated by season.   The menu is divided into four categories:

  • Shareables
  • Journeys
  • Sidetracks
  • Sweet Destinations

Chef Roq’s signature dishes include Crispy Yuca Fries with banana ketchup and Aji Amarillo salsa, the pastry-filled Savory French Cigar with chicken and bacon ragout, Fleet Street Meat Pie made with braised short rib and root vegetables with a pastry crust, Braised Pork Belly with Cherry Cola Demi-Glace served on a crispy potato cake with tobacco onions, and Asiago and Cheddar Grilled Cheese.

Lasher’s Kitchen opens at 9:30 a.m. Saturday and Sunday for weekend brunch, which features an array of morning and mid-day favorites.  Social Hour, which takes place weekdays from 2-6pm, features a menu of shareable plates and $5 pours of selected red and white wines.  Every Wednesday Lasher’s Kitchen caters to oenophiles with its “no corkage fee” followed by Prime Rib Thursday for carnivores.  Fresh fish also plays a prominent role on the menu.

“It feels great to be back doing what I love,” said Lasher.  “And with the people I love – my wife, who is also a partner – as well as our daughters who help out at the restaurant after school and on weekends.  Having our former guests experience our new concept feels great, and we’re happy to be part of the Long Beach restaurant community once again.”

Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

Brendan CollinsWe last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

“At Wilshire our menu has been developed by acclaimed Chef Brendan Collins around local, organic and seasonal ingredients taking advantage of our uniquely rich and diverse farmers’ markets. Dishes originate from a fusion of American and International influences presented in a simple and accessible style. We call this “New Urban Cuisine”, reflecting the modern sensibilities of supporting sustainable farming, enjoying sophisticated and excellent food, and gathering in a beautiful but casual atmosphere.”

“Wilshire is a neighborhood restaurant. We pride ourselves on friendly and attentive service, and look forward to welcoming you for lunch, dinner, or a cocktail sometime soon.”

Wilshire Happy Hour is in full swing from 3pm-7pm M-F and 5-8pm Saturdays. To cap off those long work weeks, the restaurant is serving $4-5 beers, $7-8 cocktails, $5-6 wine and a delicious array of bar bites starting at $6.

Duane Owen of Pechanga Casino and ResortJust before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at The Pechanga Buffet.

The Lobby Bar restaurant located in the atrium is an inviting, open California bistro and bar serving breakfast, lunch and dinner bringing forth fresh, locally harvested ingredients to create seasonally changing specialties.

Chef Jose Mendoza (who returns to Pechanga from Las Vegas) melds unexpected flavors and Temecula-area components in a menu that pleases and excites. With many vegetarian dishes available, and cocktails hand crafted using local fruits and herbs, the Lobby Bar stands out among Pechanga’s 13 dining options.

We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Launching on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza.

Pechanga Buffet guests can now enjoy their fill of all you can enjoy, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM on Thursdays, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. The price is $44.99 per guest.

Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

The Pechanga Buffet offers the hungry a wide-ranging and mouthwatering menu featuring over 250 fresh items and interactive action stations for custom-ordered pastas, sushi, seafood, BBQ and grilled meats, pizza and flatbreads, as well Asian food, Mexican and Latin specialties, and Italian and Mediterranean options.

Pechanga sources the lobsters from ecologically responsible purveyors in Maine. Their products are fully inspected and certified. Fisheries they work with use sustainable methods and practices. The lobsters coming to Pechanga are caught one day, refrigerated, packaged, and shipped live across the country where they land at LAX overnight. They are immediately put onto a delivery truck and brought to Pechanga in Temecula. Pechanga’s buffet chefs cook small batches at a time and remaining lobsters are put into tanks.

Ahmed LabatteChef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation.

For late 2018 their ambitious new project will be The Hall Global Eatery in South Coast Plaza. Early advance info is that it will be a Global Marketplace with multiple food counters. The location is the expansive former Z’Tejas Southwestern Grill space.

Ahmed joins us with a tantalizing sneak preview.

Andrew and William GruelOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed?

This is Part 3 of his spirited conversation continued from the previous two weeks.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: 5th Ceviche and Aguachile Festival, Producer Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Chef-Partner Raquel Jubran, Lasher’s Kitchen, Long Beach
Segment Four: Executive Chef Brendan Collins, The Wilshire, Santa Monica
Segment Five: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part One
Segment Six: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part Two
Segment Seven: Ahmed Labatte, Partner, Vaca Restaurant Group
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 253, December 23, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

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

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 62nd year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

All of this and heaping helpings of extra deliciousness on this week’s show!

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