Show 416, March 13, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets and deliciousness of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of the well-regarded and groundbreaking Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th. Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love DropWing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the immediate horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

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

Play

Show 416, March 13, 2021: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.”

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

Brad Johnson joins us from the Corner Table.

Oxford American is a quarterly literary magazine showcasing Southern writing. The current issue (Spring 2021) is The Food Issue. One of the cover story, featured pieces is from Brad entitled, “Peasant Food – Notes from a life in restaurants.”

Post & Beam Hospitality (the co-producer of Corner Table Talk) is helmed by Brad Johnson, a 2nd generation restaurateur who has built a reputation owning and operating acclaimed restaurants, bars and clubs in New York, Los Angeles and Las Vegas. In 2019, Johnson sold his latest restaurant, Post & Beam, in South Los Angeles after having operated it for almost a decade. Post & Beam was awarded the prestigious Los Angeles Times Gold Award in 2020. Post & Beam Hospitality offers a variety of services ranging from hospitality consulting and diversity strategy to media content creation.

Play

Show 416, March 13, 2021: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

“Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.””

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

A new show drops each Thursday. Brad’s first guest was childhood friend and NBA Champion for the LA Lakers, Norm Nixon. The 2nd show featured Chef Mashama Bailey and Johno Morisano, co-owners of The Grey in Savannah. March 11th was Valerie Simpson of Ashford & Simpson fame.
 
Brad Johnson continues with us appropriately seated at the Corner Table.

Play

March 13: American Cider, Melissa’s World Variety Produce, Brad Johnson, Wing Lam

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

“Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop. Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

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

Cider Expert Dan Pucci

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.”

“Cider today runs the gamut from sweet to dry, smooth to funky, made with just apples or joined by other fruits—and even hopped like beer. Like wine, ciders differ based on the apples they’re made from and where those apples were grown. In AMERICAN CIDER, experts Pucci and Cavallo give a new wave of consumers the means to taste, talk about, and choose their ciders, along with stories of the many local heroes saving heirloom apples and producing innovative, new varieties. By combining the tasting tools of beer and wine, Pucci and Cavallo illuminate the possibilities of this light, flavorful, and naturally gluten-free beverage.”

“Not to mention, cider is more than just its taste. It also has deep roots in American history, as the nation’s first popular alcoholic beverage, originally made from apples brought across the Atlantic. The authors employ a region-by-region approach to further illustrate how ciders and the apples they’re made from came to proliferate the U.S.—including demystifying Johnny Appleseed (spoiler: it’s not what you think) and the surprising effects of industrial development and government policies that benefited white men on apple production.”

“Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.”

Cider expert Dan Pucci joins us.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.”

“Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.”

Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

Robert will also share the deliciousness of other seasonal fruits right now including muscato grapes, cotton candy grapes, sapurano mangos and the new launched and distinctive PinkGlow Pineapples.

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

“Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.””

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

Brad Johnson joins us from the Corner Table.

Post & Beam Hospitality (the co-producer of Corner Table Talk) is helmed by Brad Johnson, a 2nd generation restaurateur who has built a reputation owning and operating acclaimed restaurants, bars and clubs in New York, Los Angeles and Las Vegas. In 2019, Johnson sold his latest restaurant, Post & Beam, in South Los Angeles after having operated it for almost a decade. Post & Beam was awarded the prestigious Los Angeles Times Gold Award in 2020. Post & Beam Hospitality offers a variety of services ranging from hospitality consulting and diversity strategy to media content creation.

Wing and Levi Lam at the KLAA Studios

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop.”

Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic.

“The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. The food deliveries have gone to several individuals and organizations from Los Angeles to San Diego, including CHOC Children’s Hospital, UCI Medical Center, Hoag Hospital, San Bernardino Community Dignity Hospital, the Dream Center, and numerous police stations and firehouses.”

“It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.

Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.”

Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One

John Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Chef John and Roni Cleveland are our guests. They will chat about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Play

Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two

Roni Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Post & Beam is again open for limited (space available) dining on their garden patio for dinner and for To-Go and delivery. Weekend Brunch service has just resumed.

Chef John and Roni Cleveland continue the conversation about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Play

Show 216, March 25, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s over-stuffed and richly decadent 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 that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.
Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large, square Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company (Burlingame, CA) are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no April Fools’ joke…

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

Play

Show 216, March 25, 2017: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

Dinner nightly and Weekend Brunch. Brad is pretty partial to their pancakes. “The SoCal Restaurant Show” is a fan of the buttermilk waffles. Decide for yourself…

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

Play

March 25: Little Cambodia Town, Post and Beam, The Miller’s Table, Regrained Eat Beer, Wine Exchange, Big Kahuna Chocolate Festival, Jonathan Granada

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Town
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Now a tempting preview of this Saturday’s over-stuffed 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 that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no joke…

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

Rithy Hahn, and Chef T Visoth OukLong Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Some 20,000 residents of Long Beach are of Cambodian descent. Long Beach is thought to have the second largest population of Cambodian immigrants outside of Southeast Asia.

The Cambodia Town Culture Festival with lots of food & fun for the whole Family is Sunday, April 2nd from 8:30 a.m. to 4:00 p.m.

Cambodian Restaurants we visited (that the locals frequent) in Long Beach include Crystal, Monorom Cambodian Restaurant, Dara Restaurant and Sophy’s – Cambodia Town Food & Music. Some are located just outside of the “official” boundaries of Cambodia Town. All have on-site parking.

Standout dishes to look for range from deep fried whole catfish to salmon salad and lemongrass soup.

Where do you find “real deal” Cambodian food there?

Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

Staci MillerOne of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. Her beverage goal is to compliment the vibrant Oceanside craft beer scene with her extensive knowledge of fine wine. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Family Table.

The Miller’s Table is an intimate community experience, with simple, fresh fare, unique wines, craft beers and beverages all brought to a centerpiece of a family table. With all of the fresh produce available in North County, a large portion of Staci Miller’s menu is dedicated to Inspired Vegetables, balanced with Cheese & Charcuterie, and a creative cadre of Sandwiches, all fresh and made in house.

“Of note; our albacore confit tuna and house-made potato chips. With 24 seats, the service is very personal, with no waiters, but rather a culinary team that delivers the food they just prepared. Wine is presented as flights for exploration, with a wine list that changes weekly.”

We’ll meet the passionate Chef Staci.

Daniel KurzrockA standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. The end result is a whole lot tastier than it perhaps reads…

“When we started homebrewing beer as underage students at UCLA, we certainly did not predict it would lead to this.”

“Here’s what caught us by surprise: with every batch of beer made, we were left with a crazy amount of “used” grain! We understood that the sugar from the grain was somehow being turned into fresh barleypop, but what about the grain? What the heck were we supposed to do with that stuff?? And there was a lot of it!!”

“We didn’t have a compost bin, let alone any farm animals to feed out back of our frathouse homebrewery. So, week after week, vats of oatmeal were tipped into the dumpster. An idea struck. Sure, we didn’t have farm animals, but we had plenty of the next best thing: hungry party animals.”

“So, we set out to bake a sort-of whole grain bread using the leftover grain. We could become the cure for cases of the common drunchies.

After a few months of baking a dozen or so loaves of bread per week between beer making (with some studying in between), a few things became apparent:

  1. People loved our idea. We even developed a contingent of regulars.
  2. Bread was one of many possible applications for reuse of our grain.
  3. Craft beer was continuing to blow up around us. If urban craft breweries shared our sustainability challenge, our idea could be even bigger.

“So, we decided to make a go at a broader business model. ReGrained would not just be a bakery, but more of a go-between the brewing industry and local food systems. It would be both a service provider and a manufacturer. Eventually, we would upcycle all of the grain from every urban brewery in the world!”

“First, we decided, we should start with a product. We liked the bread, but baking it was time consuming, labor intensive, and the shelf-life was short. We needed something more practical.”

“We put our heads (and appetites) together. Jordan’s (Schwartz) crowded apartment kitchen Became our startup’s “garage,” and we developed an evolving recipe of small batch granola bars. Batch after batch we baked until we had something that we believed could have some legs. We believed in our idea, and that if we kept at it, we could turn it into something meaningful.”

“ReGrained has since become a full-time pursuit, and we couldn’t be more excited. We are hard at work every day earnestly growing our bar line, as well as developing other applications for ReGrained grain. We appreciate how far we have been able to take the company from ourcramped UCLA kitchen, but the best is truly yet to come.”

CEO & Co-Founder Daniel Kurzrock explains all.

Kyle Meyer of Wine ExchangeThe delightfully effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Donald WressellThe 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.”

Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence with a side of education.

Presented by the Kona Cacao Association (KCA), event proceeds annually benefit a variety of worthy local non-profits.

“Chocolate has an amazing history and it will be fun to share it at this year’s Big Island Chocolate Festival,” says KCA President Farsheed Bonakdar.

The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. Activities culminate 5-9 p.m. Saturday, April 29 with the indoor-outdoor festival gala—enjoy a host of sweet and savory culinary stations presented by top isle chefs, chocolatiers and confectioners. Fun chocolate activities include a live chocolate sculpture and chocolate body painting.

Culinary participants will depict this year’s historical theme at their booths and be judged on originality.

Chocolate hails from Meso-America where cacao beans were brewed to make a drink or fermented into an alcoholic beverage. Highly valued, the bean was used as currency. The Mayans and Aztecs believed cacao was divine, including it in rituals. Once fashioned into a bar, chocolate became valued in America. During wartime it was included in soldiers’ rations and went to the moon with the Apollo astronauts.

Jonathan GranadaAfter a decadent afternoon of feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of everything from Franciacorta and Pinot Noir to Smoked Old-Fashioneds and Angostura Rum Swizzle cocktails at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago.

Representing the Berkshire breed of pig raised by Peads & Barnetts, the winner was Chef Jonathan Granada of Otium.

Winning Chef Jonathan’s pig breed from Peads & Barnetts Farm was a Berkshire that yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas. These aspects worked in tandem with his six winning menu items, including a Head Cheese; Pork Belly with Feuille de Brick, Stinging Nettle and Caviar; Whipped Lardo with Sea Urchin, Pistachio and Brioche; Pork Shoulder with Artichoke Barigoule and Vin Jaune; a Croquette with Mojo and Potato; and finished with a Cider – Eric Bordelet Poire Granit from France.

A culinary competition featuring 5 chefs cooking 5 whole, heritage breed pigs with innovative flavors and timeless cooking techniques, Cochon555 challenges chefs to use every bit of their accumulated knowledge and inspiration. Each chef is given a 200-220 pound heritage breed pig and tasked to create, prepare and present a “Judge’s Plate” of 6 dishes scored on utilization, global influences, cooking techniques, and overall flavor, among other categories. This year’s experts and celebrity judges included local luminaries Jonathan Gold of Los Angeles Times, Christopher Ford of Beverly Wilshire, Chef Walter Manzke of Republique, Kelly Kang of Viceroy Santa Monica and others.

“The national competition gets more intense and dynamic every year, and the performance of the LA chefs, somms, and barkeeps shows precisely why the city is at the forefront for culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Chef Jonathan’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that only enhance what heritage breed pigs have to offer. We owe a big thank you to the Viceroy Santa Monica Hotel – the setting was spectacular.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Town
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Show 18, February 23, 2013: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills

Chef Govind Armstrong started his culinary career in Los Angeles early with Wolfgang Puck at the tender age of 13. Before Post & Beam he was best known for Table 8 on Melrose Avenue.

Chef Govind Armstrong of Post and BeamGovind is friends with super chef Marcus Samuelsson of Red Rooster and Ginny’s Supper Club fame in Harlem. They originally met at the Aspen Food & Wine Classic. Marcus even mentioned Chef Govind in his well-received memoir (published last year,) Yes, Chef.

Since Post & Beam opened Chef Govind has been looking for the opportunity to collaborate on a celebratory dinner with Chef Marcus at Post & Beam. The result is a “Taste of Harlem in Baldwin Hills” which will take place Tuesday, February 26, 2013 at Post & Beam as a benefit for the Careers Through Culinary Arts Program (C-CAP.)

Unfortunately the dinner is sold out but an After Party has been added. Guests will have the unusual opportunity to meet Marcus Samuelsson, Govind Armstrong, and 2nd generation restaurateur Brad Johnson (the co-owner of Post & Beam.)

There is a modest donation of $20 for admission to the After Party with a DJ and a cash bar. All the money goes to benefit C-CAP. This is a ticketed event.

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