“Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.
Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”
“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”
“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”
BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.
Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Andy Harris, Executive Producer and Co-host previews the show.
“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming the evenings of Friday, October 11th and Saturday, October 12th in Manhattan Village. The Festival features an all-star lineup of 50 of the Best Chefs in North America! The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. Founder Shelby Russell joins us with all the delectable specifics. Thereafter Event Host Chef Neal Fraser is our guest with more of the culinary perspective.”
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.
Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!”
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.)
“Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.”
“The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.”
Founder Shelby Russell joins us with all the delectable details.
Thereafter, Event Host Chef Neal Fraser is our guest discussing the salivating culinary aspects of Manhattan Beach Food & Wine.
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”
“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”
“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”
Susan Spicer takes a brief break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”
“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”
“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”
BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.
Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. “When cooked correctly it’s sweet, grassy, nutty and sometimes even buttery. The problem people have with asparagus is that they don’t prepare it correctly so they end up with either woody, overcooked asparagus that’s hard to chew or bland, underseasoned mushy asparagus.” Chef Andrew joins us with his best tips on properly cooking and preparing asparagus.
“Violet Los Angeles, newly opened, is a vibrant Cali-French bistro, full bar, cooking school and shop located in the heart of Westwood Village. In the spirit of European cafés and cookery schools, Violet aims to bring together the community over memorable meals and culinary adventures.” Featuring a romantic courtyard in a historic 1930’s brick building, Violet Bistro is a charming eatery currently serving Dinner and cocktails Tuesday through Sunday from 5:30 p.m. to 9:00 p.m. Seating is within the picturesque courtyard and reservations are needed to properly adhere to all the current outdoor dining and safety regulations. Proprietress Dana Slatkin introduces us to Violet Bistro.
Veteran Restaurateur Michael Cardenas is one of the Founding Partners of Innovative Dining Group. Among their many successful concepts are the BOA Steakhouses and Katanaon the Sunset Strip. Separately Michael just launched TacosWays in Tokyo, serving authentic down-home Mexican fare with Modelo Micheladas leading the beverage side. Next up is his Mexican sushi concept in Oxnard, SUSHIWAY, set to debut next month. We’ll talk dining shop and the state of the global restaurant business with Michael Cardenas.
Chef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Dinner (early) is Tuesday through Friday and Happy Hour (with food & libation specials) is on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.
“Papapietro Perry Winery is a boutique, family-owned winery located in Sonoma County’s Dry Creek Valley, which has specialized in making remarkable, classic Russian River Valley Pinot Noir, as well as a small selection of other varietals from Sonoma such as Zinfandel, Chardonnay and Rosé. Committed to quality for more than twenty years, Ben and Yolanda Papapietro and Bruce and Renae Perry, two couples who began making wine as a hobby in a San Francisco basement in 1980, have consistently produced small lots of award-winning and critically-acclaimed wines, handmade from harvest to punch down.” Winemaker and Founder Ben Papapietro pulls the cork on Papapietro Perry for us.
“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!” Executive Chef Lene Houck of Open Face Food Shop in Los Angeles (on West Adams Blvd.) is one of the participating chefs and restaurants in Burger Week. Open Face Food Shop is offering four special burger creations (with a choice of side.)
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… It’s another week in California of changing rules including the new ban on dining inside. We’ll hear from Chef Andrew with his assessment of the rapidly evolving situation. 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!
Veteran Restaurateur Michael Cardenas is one of the Founding Partners of Innovative Dining Group. Among their many successful concepts are the BOA Steakhouses and Katana on the Sunset Strip.
Separately Michael just launched TacosWays in Tokyo, serving authentic down-home Mexican fare with Modelo Micheladas leading the beverage side. Next up is his Mexican sushi concept in Oxnard, SUSHIWAY, set to debut next month.
We’ll talk shop and the state of the global restaurant business with Michael Cardenas.
“Innovative Dining Group operates some of the most successful and legendary restaurants in Los Angeles, Las Vegas, and Scottsdale. All of IDG’s venues reflect bold, modern interpretations of traditional concepts, reflective of the company’s dynamic partners. Our chefs create menus with signature items that always land on the must list in each market. IDG artfully combines exceptional cuisine with beautifully designed surroundings, resulting in restaurants just as popular today as when they first opened.”
“Violet Los Angeles, newly opened, is a vibrant Cali-French bistro, full bar, cooking school and shop in the heart of Westwood Village. In the spirit of European cafés and cookery schools, Violet aims to bring together the community over memorable meals and culinary adventures.” Featuring a romantic courtyard in a historic 1930’s brick building, Violet Bistro is a charming eatery currently serving Dinner and cocktails Tuesday through Sunday from 5:30 p.m. to 9:00 p.m. Seating is within the picturesque courtyard and reservations are needed to properly adhere to all the current outdoor dining and safety regulations. Proprietress Dana Slatkin introduces us to Violet Bistro.
Veteran Restaurateur Michael Cardenas is one of the Founding Partners of Innovative Dining Group. Among their many successful concepts are the BOA Steakhouses and Katana on the Sunset Strip. Separately Michael just launched Tacosways in Tokyo, serving authentic down-home Mexican fare with Modelo Micheladas leading the beverage side. Next up is his Mexican sushi concept in Oxnard, SUSHIWAY, set to debut next month. We’ll talk shop and the state of the global restaurant business with Michael Cardenas.
Chef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Dinner (early) is Tuesday through Friday and Happy Hour (with food & libation specials) is on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.
Papapietro Perry Winery is a boutique, family-owned winery located in Sonoma County’s Dry Creek Valley, which has specialized in making remarkable, classic Russian River Valley Pinot Noir, as well as a small selection of other varietals from Sonoma such as Zinfandel, Chardonnay and Rosé. Committed to quality for more than twenty years, Ben and Yolanda Papapietro and Bruce and Renae Perry, two couples who began making wine as a hobby in a San Francisco basement in 1980, have consistently produced small lots of award-winning and critically-acclaimed wines, handmade from harvest to punch down. Winemaker and Founder Ben Papapietro pulls the cork on Papapietro Perry for us.
“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!” Chef Executive Chef Lene Houck of Open Face Food Shop in Los Angeles (on West Adams Blvd.) is one of the participating chefs and restaurants in Burger Week. Open Face Food Shop is offering four special burger creations (with a choice of side.)
Executive Chef / Proprietor Lene Houck and Proprietor Mark Houck temp us with all the juicy burger deliciousness.
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… It’s another week in California of changing rules including the new ban on dining inside. We’ll hear from Chef Andrew with his assessment of the rapidly evolving situation. 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!
“Violet Los Angeles, newly opened, is a vibrant Cali-French bistro, full bar, cooking school and shop in the heart of Westwood Village. In the spirit of European cafés and cookery schools, Violet aims to bring together the community over memorable meals and culinary adventures.”
Featuring a romantic courtyard in a historic 1930’s brick building, Violet Bistro is a charming eatery currently serving Dinner and cocktails Tuesday through Sunday from 5:30 p.m. to 9:00 p.m. Seating is within the picturesque courtyard and reservations are needed to properly adhere to all the current outdoor dining and safety regulations.
“Violet Los Angeles founder Dana Slatkin always dreamed of opening a delightful neighborhood gathering place, like the ones where she spent so much time while studying and working in Italy and France. Born in Los Angeles, Dana is a graduate of U.C. Berkeley and The Culinary Institute of America. She trained with chefs Georges Blanc and Michel Guèrard at their eponymous Michelin three-star restaurants in France, patissier Pierre Hermé at Fauchon in Paris, and David Bouley in New York City.”
“Dana moved back to Los Angeles to become General Manager at L’Orangerie. In 1994, she helped launch the Beverly Hills Farmers Market, later using the name and inspiration for her own line of snacks and baked goods, which she sold to airlines and supermarkets for a decade. Dana’s first cookbook, Summertime Anytime: Recipes From Shutters On The Beach, was published in 2008 by Clarkson Potter. As the Beverly Hills Farmgirl, she ran a cooking school and shop for twelve years. She is a mother of three, a board member of the Berkeley Food Institute, a classical pianist, and an avid crosswordist.”
Veteran Restaurateur Michael Cardenas is one of the Founding Partners of Innovative Dining Group. Among their many successful concepts are the BOA Steakhouses and Katana on the Sunset Strip.
Separately Michael just launched TacosWays in Tokyo, serving authentic down-home Mexican fare with Modelo Micheladas leading the beverage side. Next up is his Mexican sushi concept in Oxnard, SUSHIWAY, set to debut next month. We’ll talk shop and the state of the global restaurant business with Michael Cardenas.
“Innovative Dining Group operates some of the most successful and legendary restaurants in Los Angeles, Las Vegas, and Scottsdale. All of IDG’s venues reflect bold, modern interpretations of traditional concepts, reflective of the company’s dynamic partners. Our chefs create menus with signature items that always land on the must list in each market. IDG artfully combines exceptional cuisine with beautifully designed surroundings, resulting in restaurants just as popular today as when they first opened.”
Chef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. The actual anniversary date is July 24th but Toast will be celebrating with changing weekly specials for the entire month. From Tuesday, July 14th through Sunday, July 19th all the signature house-baked cookies are $2 each.
They serve Breakfast & Brunch daily (closed on Monday.) Early Dinner is Tuesday through Friday with Happy Hour (with food & libation specials) on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations.
Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.
“Papapietro Perry Winery is a boutique, family-owned winery located in Sonoma County’s Dry Creek Valley, which has specialized in making remarkable, classic Russian River Valley Pinot Noir, as well as a small selection of other varietals from Sonoma such as Zinfandel, Chardonnay and Rosé. Committed to quality for more than twenty years, Ben and Yolanda Papapietro and Bruce and Renae Perry, two couples who began making wine as a hobby in a San Francisco basement in 1980, have consistently produced small lots of award-winning and critically-acclaimed wines, handmade from harvest to punch down.”
Papapietro Perry produces annually 8,000 cases of Pinot Noir, Chardonnay, Zinfandel and Rose. The Appellations are Russian River Valley, Dry Creek Valley, Sonoma Coast and Anderson Valley.
“Papapietrio Perry Wine is in good company with many exceptional Sonoma County winetasting experiences in Dry Creek Valley. The winery is housed in an antique and authentic, renovated fruit processing barn at the historic Timber Crest Farms Collective near Healdsburg. A rare “Past & Present” seated wine tasting focused on past and current releases of Pinot Noir, as well as carefully-curated cheese and wine pairings, are both available by appointment while enjoying views of Dry Creek Valley from the winery’s elegant and covered outdoor hospitality and entertaining space. When the weather is inclement, tastings are also available in the winery barrel room.”
Winemaker and Founder Ben Papapietro pulls the cork on Papapietro Perry for us.
“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th,2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!”
“Burger Week will feature burger creations from participating restaurants all across Southern California and during this week-long event running from Sunday, July 12th through Sunday, July 18th, 2020, diners will be able to explore a variety of Burgers, ranging from classic to creative, featuring proteins including beef, chicken, turkey, mushroom, and plant-based options, on menus priced at $10, $15, $20, and luxe menus at $25. Many restaurants will also be featuring special outdoor Dine-in, Takeout and Delivery packages, along with specialty featured Cocktails made with Maker’s Mark or Knob Creek Bourbon Whiskey. The restaurants participating in Burger Week, their Menus, and their featured Cocktails are all highlighted at BurgerWeek.com.”
Chef Executive Chef Lene Houck of Open Face Food Shop in Los Angeles (on West Adams Blvd.) is one of the participating chefs and restaurants in Burger Week. Open Face Food Shop is offering four special burger creations (with a choice of side) including the Classic Danish Style Open Face Burger with caramelized sweet onion, shaved brussels sprouts and quick pickled cucumber served on a 3-day (proofed) sourdough cheesy bread.
“Simply put, Chef Lene Houck creates amazing open face sandwiches using fresh, seasonal ingredients in modern, inventive pairings. Lene and her husband Mark hope that their neighbors and friends will enjoy both the food she’s lovingly created and the welcoming atmosphere surrounding it.”
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…
It’s another week in California of fast-changing rules including the new ban on dining inside. We’ll hear from Chef Andrew with his assessment of the rapidly evolving situation. The goal remains to keep both guests and employees safe while still accommodating diners with food. We’ll, of course, “Ask the Chef.”
