Show 535, July 22, 2023: Preview of Long Beach Burger Week with Chef Brandon Forsberg, Long Beach Tap House

Brandon Forsberg of Long Beach Tap House

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-30, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?

One of the participating restaurants in Long Beach Burger Week is Long Beach Tap House in Belmont Shore opened in 2019 with a dog-friendly patio. Known by the locals for elevated comfort food (with a real chef in the kitchen) along with 30 plus craft beers on tap, wine on tap and wine by the bottle.

They are serious about their range of mighty Burgers for Burger Week. Outrageous fries, too. The Belmont Animal “Smash” Burger is a classic “smash” burger double patty with grilled onion, American Cheese, red onion, pickles and house-made secret sauce. Also on the Burger Week menu are the Bacon & Bleu Burger and the Truffle Mac-n-Cheese Burger. (Dog menu available for your canine friends on the patio during Burger Week.)

Partner and Chef Brandon Forsberg joins us with a Belmont Animal “Smash” Burger in hand.

Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

Broccoli Salad with Pickled Cranberries by Carly KnowlesRecipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

Broccoli is one of the most nutrient-dense vegetables out there. It’s loaded with vitamin C, folate, vitamin K, and many other valuable nutrients. It’s part of the cruciferous vegetable family that promotes natural detoxification and has been shown to decrease cancer risk and increase heart health.

Serves 8–10


  • ½ cup dried cranberries (I prefer apple juice–sweetened)
  • ¾ cup apple cider vinegar
  • 6 cups broccoli florets (about 2 broccoli heads)
  • 6 cups broccoli stalks, finely chopped or shredded (from 2 broccoli heads)
  • ½ cup sliced almonds, toasted
  • ¼ cup finely chopped red onion


  • 1 cup plain whole-milk yogurt
  • 1 tablespoon maple syrup
  • 3 tablespoons finely chopped fresh tarragon (plus more for garnish)
  • 1 tablespoon finely chopped fresh parsley (plus more for garnish)
  • ⅓ cup blue cheese crumbles
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper

Start by quick-pickling the cranberries. Soak them in apple cider vinegar in a small bowl for at least 20 minutes, until they are plump and saturated (the longer the soak time, the better!).

Drain and add to a large mixing bowl. You can forgo quick-pickling the cranberries if you’d like and just add dried cranberries directly to the bowl. Next, add the broccoli florets and stalks, almonds, and red onion. Mix together until combined.

In a medium bowl, mix together all dressing ingredients.

Pour the dressing over the broccoli salad and mix together until the salad is evenly coated. Refrigerate for 20 to 30 minutes or until cool. Give the salad a quick stir and garnish with additional tarragon and parsley before serving.

Show 289, September 8, 2018: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood

Brian CousinsIt’s California Wine Month and we’re popping the cork in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Their contribution to California Wine Month is the special menu pairing of “Three Cabs & a Burger.”

It’s Chef Kenny’s Glendon Burger (with Blue Cheese, Rosemary Maple Cured Bacon & Sweet Onion Relish) with 2015 Ramey Cabernet Sauvignon Napa Valley, 2014 Foley Johnson Cabernet Rutherford and 2013 Vine Cliff Cabernet Oakville.

Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Show 29, May 18, 2013: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California

Marius Blin of the Sofitel Los AngelesFor the 33rd year the professional association of local French chefs, Club Culinaire of Southern California, is hosting their Picnic Des Chefs at Vasa Park in Agoura Hills to benefit the Concern Foundation and HOPE Program at Children’s Hospital Los Angeles. The theme of the picnic this year is “Taste of the Club Culinaire”. The president of Club Culinaire is Chef Marius Blin.

Some 20 chef members will prepare and serve their favorite picnic dish which will be matched with a premium wine. It’s a foodies’ dream as guests have the opportunity to meet and greet the chefs, winemakers, and purveyors of the fine gourmet specialty food products.

The picnic is family/kid-friendly. Attractions include moon bounce paradise, heated swimming pool with a giant waterslide, rock climbing wall, and other games.

Just to tempt you know Chef Josie La Balch of Josie Restaurant in Santa Monica will be there with her wild mushroom quiche and Florent Marneau of the acclaimed Marche Moderne in South Coast Plaza will be presenting Belgian endive salad with watercress, blue cheese, and pinenuts. Also chocolatier Yvan Valentin of Sweet Temptations will offer his incredible éclairs and Yvan’s Famous Truffles.