Show 389, September 5, 2020: Celebrity Chef Tanya Holland, Brown Sugar Kitchen, Oakland

Tanya Holland of Brown Sugar Kitchen“Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Oakland’s Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine.”

“Her latest venture is the launch of Season 1 of Tanya’s Table, her debut podcast. Tanya’s Table spotlights Holland and her guests discussing food, culture, and diverse foodways as podcast listeners peer through the window to experience their candid, and often hilarious, conversations. While food is the center of attention, Holland explores other lifestyle topics such as travel, social awareness, self-help and work / life balance, challenges and triumphs, discovering off-the-radar gems, sustainability, the role of mentors, and more. Every episode further delves into each guest’s individual identity through their sense of taste (with food, design, style, etc.) and discovering foods of their heritage.”

Later in the year Chef Tanya will launch Town Fare at the Oakland Museum of California. It’s a “plant forward” menu and a complete departure (cuisine-wise) from Brown Sugar Kitchen.

Tanya is also a trustee of the prestigious, Manhattan-based James Beard Foundation. She was recently appointed to the James Beard Awards Committee, the governing body of the James Beard Awards.

We’ll meet the always on the go Chef Tanya Holland.

Play

September 5, Memphis City Tasting Tours, Jason Quinn, Post & Beam, Tanya Holland

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One
Segment Three: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two
Segment Four: Chef / Proprietor Jason Quinn, Playground DTSA, Santa Ana
Segment Five: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One
Segment Six: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two
Segment Seven: Celebrity Chef Tanya Holland, Brown Sugar Kitchen, Oakland
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Resourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with savvy locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook. Her latest venture is the launch of City Tasting Boxes which are a collection of the specialty food products of amazing local food artisans in Memphis. 3 options are available ranging from the “Official Memphis Travel Box” to the luxe “Ultimate Support Local Box.”

For the last nine years Playground DTLA in Santa Ana has been the very personal expression of Proprietor and Chef Jason Quinn. Sadly COVID 19 has decimated their business. For the last 6 months they have pulled out all the stops to serve their loyal guests within in the confines of needed public safety for customers as well as employees. It’s not a business model that is viable. Chef Jason has announced that the entire Playground complex will conclude at the end of their lease on December 31st, 2021. For the next 16 months Chef Jason and his team will continue to enthusiastically present the evening, ticketed, fine-dining dinner series, Playground 1.9, as well as operate the daytime, fast-casual Dough Exchange featuring bagels, rotisserie shawarma items, fresh pita, hummus and Kakigori. Chef Jason is our guest with all the specifics.

Establishing itself as a vital 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. Restaurateurs Chef John and Roni Cleveland join us.

Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Oakland’s Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine. Her latest venture is the launch of Season 1 of Tanya’s Table, her debut podcast. We’ll meet the always on the go Chef Tanya Holland.

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… When the spread of COVID 19 has greatly slowed fine dining, as it can more fully resume, will be a bit of a different experience. What will fine dining possibly look like in the future ? 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!

Christina McCarter of Memphis City Tasting ToursResourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” to the luxe “Ultimate Support Local Box.”

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

Jason QuinnFor the last nine years Playground DTLA has been the very personal expression of Proprietor and Chef Jason Quinn. Sadly COVID 19 has decimated their business. Chef Jason has announced that the entire Playground complex will conclude at the end of their lease on December 31st, 2021.

The better news is that for the next 16 months Chef Jason and team will continue to enthusiastically operate their nighttime Playground 1.9 dining experiences. These are ticketed, fine-dining evenings with patio, al fresco seating. The price is inclusive of food, beverage pairings, tax and gratuity. Perfect for a special celebratory evening. Typically hosted on Thursday, Friday & Saturday evenings.

Chef Jason’s favorite foods will continue to be showcased during the day (closed on Monday & Tuesday) at the fast-casual Dough Exchange located in Downtown Santa Ana, right next to Playground and Playground 1.9. The offerings at Dough Exchange are always evolving, but focuses around their freshly made bagels, rotisserie shawarma offerings, and super silky hummus with the freshest pita. “Dough Exchange truly embodies the spirit of Playground: a bunch of talented chefs and bakers making the things that they are excited about.” Also the home of Kakigori, an Instagramable fluffy shaved ice dessert from Japan. “Grab some delicious food and maybe a canned craft cocktail to enjoy on our patio.”

Playground’s Director of Libations, Jarred Dooley, is joining forces with Joe Valdovinos (both former OC Bartenders of the year) for an “Illegal Mezcal Virtual Cocktail Party on September 11th or 12th. On the menu are three original cocktails.

Chef Jason is our guest.

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 MallGovind 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!”

Roni Cleveland of Post and Beam“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 dining on their garden patio and for To-Go and delivery.

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.

Tanya Holland of Brown Sugar KitchenKnown for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Oakland’s Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine.

Her latest venture is the launch of Season 1 of Tanya’s Table, her debut podcast. Tanya’s Table spotlights Holland and her guests discussing food, culture, and diverse foodways as podcast listeners peer through the window to experience their candid, and often hilarious, conversations. While food is the center of attention, Holland explores other lifestyle topics such as travel, social awareness, self-help and work / life balance, challenges and triumphs, discovering off-the-radar gems, sustainability, the role of mentors, and more. Every episode further delves into each guest’s individual identity through their sense of taste (with food, design, style, etc.) and discovering foods of their heritage.”

Tanya is also a trustee of the prestigious, Manhattan-based James Beard Foundation. She was recently appointed to the James Beard Awards Committee, the governing body of the James Beard Awards.

We’ll meet the always on the go Chef Tanya Holland.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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…

When the spread of COVID 19 has, at long last, greatly slowed, fine dining, as it can more fully resume, will be a bit of a different experience. What will fine dining possibly look like in the future? We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One
Segment Three: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two
Segment Four: Chef / Proprietor Jason Quinn, Playground DTSA, Santa Ana
Segment Five: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One
Segment Six: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two
Segment Seven: Celebrity Chef Tanya Holland, Brown Sugar Kitchen, Oakland
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 258, January 27, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s appetizing 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her very full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chef Derrick.

Our favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the imported cheese and foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always in-the-know Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

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

Play

Show 258, January 27, 2018: Anita Lau, “Diary of a Mad Hungry Woman” Blogger

Anita Lau of Mad Hungry WomanOur favorite, and always opinionated, “diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen in Oakland. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

“diary of a Mad Hungry Woman began in 2008 as a food journal and has slowly evolved into a restaurant critique site. It follows the food adventures of Anita Lau, a 25-year veteran in the food writing business. Originally focusing solely on the culinary, the last year has seen the site shifting towards other topics dear to her heart — the arts, music and anything food related. A Travel section has been added to feature food adventures and getaways the Mad Hungry Woman takes out-of-state and overseas.”

Play

January 27: Barbara Fairchild, Ember BBQ, Mad Hungry Woman, MGP Specialty Food, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now an intriguing preview of this Saturday’s appetizing 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chefs Derrick and Kylie.

Our favorite, and always opinionated, “diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

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

Barbara FairchildBarbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening.

It’s 6:30 p.m. for the Cocktail Reception featuring a specialty libation created by mixologist Devon Espinosa of Sunset & Vinyl and also a C-CAP alum. The grand, five-course premium wine & craft beer-paired Dinner (and the Live Auction) is set for 7:30 p.m. The MC is Billy Harris.

The A-List chef brigade stars Host Chef Neal Fraser, Josiah Citrin (Melisse), Ben Ford (Ford’s Filling Station), Ray Garcia & Ivan Marquez (Broken Spanish), David LeFevre (Manhattan Beach Post), Jason Neroni (Rose Cafe), Amar Santana (Vaca & Broadway by Amar Santana), Michael Voltaggio (ink.well) and Sherry Yard (iPic Entertainment).

Derrick FosterReal-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City.

Ember BBQ is located within Native Son Alehouse. Ember BBQ serves a limited “Snack Menu” on Tuesday and Wednesday, and a full “Smokehouse Menu” Thursday through Sunday for lunch and dinner.

With an on-site smoker, Chef Derrick stays true to Kansas City-style barbecue tradition and history by featuring a variety of meats rubbed with a blend of spices and slow-smoked over hickory wood. His “Smokehouse Menu” features sliced-to-order 1855 Certified Angus Beef Brisket from Colorado, St. Louis Ribs, Smoked Chicken, and Pulled Pork. He showcases creativity in dishes such as Hogchos, his take on traditional nachos, using chicharron in place of tortilla chips, topped with pulled pork, smoked cheese sauce, pork jerky, pickled onion, sour cream, jalapenos and his housemade BBQ sauce.

Traditional sides are prepared with the utmost attention, including his Rancho Gordo BBQ Beans, which are peppered with brisket burnt ends; Cheesy Corn, which features a Mornay sauce and fresh-off-the-cobb corn; and made-from-scratch traditional banana pudding.

“Kansas City has more than 100 barbecue joints and many have national recognition – I’m trying to bring some of that excitement to Orange County,” explains Chef Derrick, a graduate of the Culinary Institute of America in Hyde Park who has worked in the kitchens of Corton, The Musket Room, The Rieger and Le Bernardin. “This is definitely food that requires patience and passion, and I’m excited to share my love for it with local diners.”

Kansas City-style barbecue refers to the specific regional style of slowly smoked meats that originated in the early 1900s in Kansas City, Missouri. Chef Derrick’s menu showcases a wide variety of meats, from pork and sausage, to chicken and beef, including Burnt Ends, which are distinctive to Kansas City.

We’re getting fired up with Chefs Derrick and Kylie.

Anita Lau of Mad Hungry WomanOur favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen in Oakland. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

“diary of a Mad Hungry Woman began in 2008 as a food journal and has slowly evolved into a restaurant critique site. It follows the food adventures of Anita Lau, a 25-year veteran in the food writing business. Originally focusing solely on the culinary, the last year has seen the site shifting towards other topics dear to her heart — the arts, music and anything food related. A Travel section has been added to feature food adventures and getaways the Mad Hungry Woman takes out-of-state and overseas.”

Michael StammIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras especially for us.

Chef Michael just returned from the 2018 Winter Fancy Food Show in San Francisco. We’re learn what products caught his attention.

Chef and owner, Michael Stamm, began Michael’s Gourmet Pantry in 1999.  Since that time, the business has grown to become the ultimate source for gourmet ingredients, servicing Las Vegas’s premier restaurants and the individual gourmand.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael.  Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

We continue our conversation with Chef Michael.

Kyle Meyer of Wine ExchangeThe current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

 

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series.

Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group