Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.
The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.
The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details.
Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger lines. Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the inspired Melissa’s Chefs.
As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…
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 greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess.
Tra di Noi literally means “between us”.
“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”
“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”
A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.
Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.
The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on creating masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen.
The line of “Jeff’s Cookies” are a tribute to Chef Uyen’s painstaking efforts to create the perfect gluten and dairy free cookie for her husband. Although she reveled in the reactions of friends, family and other chefs who were shocked to learn her Double Chocolate Chip cookies were dairy and gluten free, the secret is out now! Cookies are carefully packaged by the dozen in beautiful gift boxes.
The Classics line of fresh-baked cookie flavors includes Salted Chocolate Chip, Snickerdoodle, PB Chocolate, Vanilla Lavender and Lemon Poppy.
“Chef Uyen Kirshenbaum’s career in pastry began with training at the internationally acclaimed culinary institute, Ecole Lenotre in Paris and includes such celebrated establishments as Patisserie Gaulupeau in Versailles, Tom Colicchio’s Craftsteak in Las Vegas, and Guy Savoy‘s first American restaurant at Caesar’s Palace. Chey Uyen became the first female Pastry Chef to lead Savoy’s team, and the restaurant garnered Two Michelin Stars in its first year. In 2015 Chef Uyen joined the team at Chef David LeFevre’s trio of Manhattan Beach restaurants as Executive Pastry Chef of The Arthur J, Manhattan Beach Post and Fishing with Dynamite.”
Chef Uyen takes a pause from mixing cookie dough to join us.
“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”
“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and a C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”
Tickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose Venice, Dessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of Wine, Bottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.
Celebrity Master of Ceremonies Billy Harris and The Rose’s Partner & Chef Jason Neroni join us providing all the delectable details.
Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering.
It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes.
The Melissa’s chefs have created a fiendishly clever collection of hauntingly delicious recipes for your Halloween entertaining. Don’t miss the Freaky Fruit Salad and the Dragon Egg Stew punch with cactus pears, apple cider, and rambutans.
All the easy-to-follow recipes and tips are @ melissas.com.
Our resident produce authority Robert Schueller (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining.
As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services.
“The Food Service Equipment Center, located at the Energy Resource Center in Downey, is a state-of-the-art kitchen and a great resource for any commercial foodservice customer. SoCalGas’ FSEC is the largest test kitchen for natural gas fired equipment in the country. You can attend webinars, learn about energy-efficient equipment and which equipment qualifies for a rebate.”
Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.)
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…
The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
