Tag Archives: Boston

Show 517, March 18, 2023: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. It’s the largest Seafood Exposition in North America and holds international influence. Thousands of buyers and suppliers from around the world attend the exposition to meet, network and do business. Chef Andrew explains its significant, global importance.

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Show 509, January 28, 2023: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part One

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Kathy Sidell of Saltie Girl

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.”

“With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.”

“A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.”

“Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service.

The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand.

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Show 509, January 28, 2023: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part Two

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Kathy Sidell of Saltie Girl

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.”

“With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.”

“A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.”

“Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service.

The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand.

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Show 350, December 7, 2019: EAT, LAUGH, TALK! – The Family Dinner Playbook Part Two

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Shelly London of the Family Dinner Project“What if there was a single activity you could do at home, requiring no special equipment or training of any kind, that could have lifelong benefits for the physical, emotional, academic and social health of every member of your family? That activity exists, and it’s the family dinner.”

“Building on decades of research and over ten years of experience working with real families who are overcoming the common challenges that keep people from sharing regular meals, The Family Dinner Project — a nonprofit initiative based at Massachusetts General Hospital — has written a step-by-step playbook to help make family dinners possible.”

“Eat, Laugh, Talk: The Family Dinner Playbook (Familius Publishing) is packed with practical advice and inspiration to help you overcome common mealtime challenges and get the most out of your family dinners. Organized in sections according to common mealtime obstacles, Eat, Laugh, Talk provides 52 weeks of food, fun and conversation that will appeal to people of all ages. Laid out in an easy-to-follow, week-by-week format, Eat, Laugh, Talk is a book of real stories, real experiences and real family dinners that will inspire you and your family.”

“The Family Dinner Project, a nonprofit initiative started in 2010, champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter. More than 20 years of scientific research shows “why” family mealtimes are so important. The Family Dinner Project provides the “how” for today’s busy families. Our team members have come from varied personal and professional backgrounds. We are parents and non-parents, and our ages range from “young professional” to “Medicare-eligible.” Our collective professional experience includes education, family therapy, research, food, social work, marketing and communication. With nonprofit partners and local champions, The Family Dinner Project team works online and at community events to help families increase the frequency, meaning and long-term benefits of their shared meals. We are based in Boston at Massachusetts General Hospital’s Psychiatry Academy.”

Co-authors (there are five) Brianne DeRosa and Shelly London continue their conversation with us at the family dinner table.

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Show 201, December 10, 2016: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming.”

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Ming TsaiThe Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, “Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

“Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.”

“Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.”

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Most celebrity chefs of Ming’s stature and success tend to empire build. Chef Ming intriguingly explains why he resists doing multiple restaurants. It’s certainly tempting…

Chef Ming supports a number of worthy non-profits but is particularly passionate about serving as President of The National Advisory Board of Family Reach. Its poignant mission is to provide crucial financial relief and support to families fighting cancer. The financial consequences can be overwhelming.

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Show 194, October 22, 2016: Sherman Chan, Sherman’s Food Adventures, British Columbia

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Sherman ChanSherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest commentary on restaurants and great visuals.

His eventual goal is to dine in every restaurant in Vancouver and its suburbs (including Richmond.) So far it’s over 800 restaurants in Vancouver and 200 plus in Richmond. That is dining out at least once a day for the last 7 years. Understand this is a (serious) hobby for Sherman.

We shared/slurped noodles with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll get Sherman’s objective thoughts on the current vibrant dining scene in both Vancouver as well as in Richmond, B.C. We’ll also highlight his travels on Richmond’s new Dumpling Trail.

Sherman was recently in Boston for the first time. Look for his Boston dining adventures to be posted in December. Also, Sherman has done some dining in Los Angeles & environs a few years back. All those posts are available for the reading in the Sherman’s Food Adventures archives.

Sherman Chan of Sherman’s Food Adventures is our guest.

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Show 138, September 12, 2015: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris

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Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside for Notre Dame football a little early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. Property General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Ment’or BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

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

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Show 138, September 12, 2015: Barbara Lynch’s Sportello, Boston

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David CavillaChef Barbara Lynch (No 9 Park), a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner.

Sportello’s casual, lively, Italian spirit is captured in the sleek, minimalist design of the cuisine – fresh pastas, creamy polenta, and simple soups – and in the supremely approachable, artisanal wine list created by Wine Director Cat Silirie. (also a James Beard-Award recipient.)

The Strozzapreti is a widely-featured house favorite with braised rabbit, picholine olives and rosemary. The Tagliatelle Bolognese is also popular.

Chef de Cuisine David Cavilla has spent his culinary career as a member of Barbara Lynch Gruppo having cooked at B&G oysters, The Butcher Shop, Stir, and now Sportello. Chef David is “excited about the opportunity to dive into a new setting along with a restaurant with a new identity.”

Chef de Cuisine David Cavilla is our guest.

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September 12: William Lewis, Looking Glass, Philip Tessier, CANstruction Competition, Joy of Sake, Sportello

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Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside for Notre Dame football a bit early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Mentor BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams partnered with California Resources Corporation) is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

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

Looking Glass RestaurantThe Bluenose is a classic hotel property with a spa on a hilltop located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare for breakfast and dinner with an incredible view of Frenchman Bay. Its inviting patio deck is even pet-friendly.

Newly arrived Executive Chef Matt McPherson and property GM Jim Ash are following a vision to fill diners’ plates with locally caught seafood, Maine cheeses, meats raised in the area and in sustainable ways and fresh, local vegetables. Much of the produce comes from an on-site garden located just below the restaurant.

“I think the local movement is one of the most important things with food right now, where people are so disconnected with where they’re getting everything from,” Chef McPherson said. “People are used to the whole mass-quantity perfection, and that’s not really what food is. I think if we can get into the localized cooking and what food is supposed to be and kind of push that slowly, that’s the wave of the future.”

General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the mentor Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds helping to support the Foundation.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

Canstruction Long BeachThe Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. This annual event now takes place in over 130 cities and was initiated by the Society for Design Administration (SAD) in 1992.

Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank.

Awards are given for Best Use of Labels, Best Meal, Structural Ingenuity, Jurors’ Favorite, People’s Choice and Honorable Mentions.

This Year’s Theme: “Breakfast CAN Make a Difference!”

Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

“The concept behind Environ Architecture’s design lies in the nostalgic, whimsical nature that comes from our growing up with classic books reminiscent of our childhood. It draws inspiration from the children’s classic, Green Eggs & Ham. Changing our perception of breakfast to make it fun can propel us to be open minded for better meal choices.”

Chris PearceThe Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes.

The Joy of Sake is the public tasting that follows the U.S. National Sake Appraisal, which is held in Honolulu every July. Brewers from every region in Japan enter their best junmai, ginjo and daiginjo labels, which are blind-tasted by judges from Japan and the U.S. The most exceptional win gold and silver awards. Festival-goers sample these outstanding entries, including over 200 labels which are not even available in the U.S.

For sake fans, there is no better scenario : over four hundred premium labels in peak condition, along with sake-themed appetizers from top restaurants in each city.

Organizer Chris Pearce gives us all the 411.

David CavillaChef Barbara Lynch (No 9 Park), a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner.

Sportello’s casual, lively, Italian spirit is captured in the sleek, minimalist design of the cuisine – fresh pastas, creamy polenta, and simple soups – and in the supremely approachable, artisanal wine list created by Wine Director Cat Silirie.

Chef de Cuisine David Cavilla has spent his culinary career as a member of Barbara Lynch Gruppo having cooked at B&G oysters, The Butcher Shop, Stir, and now Sportello. Chef David is “excited about the opportunity to dive into a new setting along with a restaurant with a new identity.”

Chef de Cuisine David Cavilla is our guest.

Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Show 22, March 23, 2013: Food GPS’ Joshua Lurie

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Before Josh was on Chef Jet gave some inspired Houston dining tips from his recent trip. Also he reminded the audience that Chef Elizabeth Whitt’s Easter in Provence menu is available on her website.

Paiche Restaurant in Marina del ReyJosh is co-presenting (with Food & Wine Magazine) a special Food & Wine “Best New Chef” dinner series at Chef Ricardo Zarate’s about-to-open Paiche (a Peruvian izakaya) in Marina del Rey on March 26th & 27th. Co-creating the menu with Chef Ricardo on Tuesday night is Naomi Pomeroy of Beast in Portland. Wednesday night the guest chefs are Jamie Bissonnette (Coppa and Toro) from Boston and Viet Pham (Forage) from Salt Lake City. All are Food & Wine “Best New Chef” awardees.

Info & reservations @ 310.893-6100.

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