Show 518, March 25, 2023: Show Preview with Executive Producer and Co-Host Andy Harris

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

We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip.

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand.

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the COVID pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand.

Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day in a five-day process from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 518, March 25, 2023: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas

Bruce Kalman of Soulbelly BBQ at Sahara Las Vegas

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!”

“Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.”

“His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.”

Chef Bruce Kalman is our guest with BBQ tongs in hand.

March 25: Live from Balla Italian Soul at Sahara Las Vegas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Balla Italian Soul at SAHARA with Partner Richard Camarota
Segment Three: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas
Segment Four: Paul Hobson, General Manager, SAHARA Las Vegas
Segment Five: Chef Ralph Perrazzo, Snap-O-Razzo Premium Hot Dogs
Segment Six: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada
Segment Seven: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One
Segment Eight: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two

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

We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip.

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand.

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand.

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day in a five-day process from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Richard Camarota of MC Hospitality

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike.”

“Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.”

“This Las Vegas Italian restaurant design boasts bold, contemporary Italian art to create stylized spaces for authentic gatherings for both intimate and sizeable social parties. Balla also features a live-action kitchen complete with a pasta-making window and a takeaway deli.”

Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

Bruce Kalman of Soulbelly BBQ

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!”

“Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.”

“His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.”

Chef Bruce Kalman is our guest with BBQ tongs in hand.

Paul Hobson of Sahara Las Vegas

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.”

“SAHARA Las Vegas comprises an all-encompassing resort and casino with 1,613 guest rooms and suites in three distinctive towers—including the Marra Tower (where elegance meets indulgence) —each with a unique personality designed to offer contemporary and stylish settings for an amazing Las Vegas getaway.”

SAHARA Las Vegas celebrated their 70th Anniversary last year. General Manager Paul Hobson is at our service.

Ralph Perazzo of Snap-O-Razzo Hot Dogs

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises.”

“Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s impossible to just have one.”

“Perrazzo’s passion for this project began when simply looking to find the best hot dog available. “I was honestly shocked at the compromises in quality from even the more premium brands,” says Perrazzo. “I decided if no one was going to do it better, I would do it myself. After years of love and passion put into R&D, multiple test runs, and collaboration with a family-owned USDA meat plant, I feel we have something extremely special with the launch of the Snap-O-Razzo hot dogs. Trust me when I say we are bringing a vastly superior product to the commercial and retail market.””

“Snap-O-Razzo were first introduced at select service restaurants on both coasts, and now can be found at the historic Tail O’ The Pup in West Hollywood, Sycuan Casino and Singing Hills Golf Resort at Sycuan in El Cajon, Town & Country San Diego, San Diego State University‘s Snapdragon Stadium, Good Measure Pub & Brewery in Vermont as well as Allegiant Stadium, Green Valley Grocery locations and all prestigious Discovery Land Company properties and more.”

Mariela Quezada of Bazaar Meat at Sahara Las Vegas

Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.”

Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit.

“I will eat whatever makes me feel like a lion!” – José Andrés.

We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

John Arena of Metro Pizza and Truly Pizza

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.”

“As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.”

“At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.”

Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point.

Metro Pizza’s John Arena is with us pizza peel in hand.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Balla Italian Soul at SAHARA with Partner Richard Camarota
Segment Three: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas
Segment Four: Paul Hobson, General Manager, SAHARA Las Vegas
Segment Five: Chef Ralph Perrazzo, Snap-O-Razzo Premium Hot Dogs
Segment Six: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada
Segment Seven: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One
Segment Eight: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two

Show 245, October 21, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s, October 21st’s, ample 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…

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a locals’ favorite.

Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s (Takami Sushi & Robata Restaurant and Elevate Lounge) key team is acclaimed Chef Vartan Abgaryan (Cliff’s Edge) and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

Benjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York -style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service. The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts. 2nd generation deli-maven Lloyd Weinstein is our guest.

October is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople. Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross. Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. We’ll get Chef Bruce away from the pasta cooker for a chat.

Co-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Program Note for October 28th. We graciously stepping aside for Cal Golden Bears Football (UC Berkeley). Cal is playing Colorado in Boulder at Folsom Field. We’ll be back on Saturday morning, November 4th at the usual 10:00 a.m. start with our regular tasty shenanigans.

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

Show 245, October 21, 2017: Chef Bruce Kalman, Union and Knead & Co

Bruce Kalman on Union PasadenaOctober is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople.

Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross.

For the concluding week of October 22nd to 31st the featured dish is Tagliatelle with pork ragu, Grana Padano and gremolata.

Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. He operates Knead & Co. pasta bar + market there.

We’ll get Chef Bruce away from the pasta cooker for a chat.

Show 245, October 21, 2017: Chef Bruce Kalman, Union and Knead & Co Continues…

Bruce Kalman on Union PasadenaChef Bruce Kalman of Union and Knead & Co. pasta bar + market will compete on Season 15 of Bravo’s Top Chef” which launches on Thursday evening, December 7th.

The Emmy and James Beard Award-winning series will follow 15 diverse chefs from across the country as they battle it out for the coveted title amid the breathtaking landscapes and thriving culinary scenes in Denver, Boulder, Telluride and Aspen. Host Padma Lakshmi, head judge Tom Colicchio return to the judges table alongside Gail Simmons and Graham Elliot.

For a sneak peek, visit the Bravo’s Top Chef site.

Born and raised in northern New Jersey, Bruce Kalman has spent almost his entire life working in kitchens. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food.

Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).

October 21: Table & Main, 71Above, Benjie’s New York Deli, Bruce Kalman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Ryan Pernice, Table & Main and RO Hospitality
Segment Three: Restaurateur Emil Eyvazoff, 71Above, DTLA Part One
Segment Four: Restaurateur Emil Eyvazoff, 71Above, DTLA Part Two
Segment Five: Lloyd Weinstein, Proprietor, Benjies N.Y. Deli, Restaurant & Avenue K Bar, Santa Ana
Segment Six: Chef Bruce Kalman, Union and Knead & Co Part One
Segment Seven: Chef Bruce Kalman, Union and Knead & Co Part Two
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Now a salivating preview of this Saturday’s ample 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…

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a locals’ favorite.

Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s key team is acclaimed Chef Vartan Abgaryan and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

Benjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service. The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts. 2nd generation deli-maven Lloyd Weinstein is our guest.

October is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople. Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross. Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. We’ll get Chef Bruce away from the pasta cooker for a chat.

Co-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Program Note for October 28th. We graciously stepping aside for Cal Golden Bears Football (UC Berkeley). Cal is playing Colorado in Boulder at Folsom Field. We’ll be back on Saturday morning, November 4th at the usual 10:00 a.m. start with our regular tasty shenanigans.

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

Ryan PerniceExecutive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living history from the Civil War) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a true locals’ favorite.

A simple, seasonal, and Southern dining experience, Table & Main offers a place for people to come and enjoy themselves at a cozy restored homestead on lively Canton Street in Roswell, Georgia. Diners enjoy quality dishes evocative of the South and home-style cooking like Chef Woody Back’s famous fried chicken that some patrons argue rivals grandma’s recipe. Table & Main proudly promotes itself as the place to get your bourbon on Canton Street with its well-stocked bourbon bar and beautiful patio where partakers can relax, surrender their troubles, and enjoy the hospitality and attention of the restaurant.

“Founded by Ryan Pernice, RO Hospitality opened its first restaurant, Table & Main, in Roswell, GA in 2011 with a clear, confident vision of becoming the neighborhood’s adopted clubhouse. We’re proud of our progress towards achieving that goal, being tremendously fortunate to work with amazing people as we hone our community focus at two additional concepts: Osteria Mattone and Coalition Food and Beverage. Our team relies on five major characteristics to nurture the tradition of excellent hospitality our restaurants represent: Warmth, Optimism, Ownership, Conviction, and Loyalty. With those key traits uplifting our Cuisine, Service & Story, we will create such positive experiences for our guests that they will seek to make us a part of their daily lives.”

Emil EyvazoffSoaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Proprietor Emil Eyvazoff’s key team is acclaimed Chef Vartan Abgaryan and General Manager Alex Hasbany. Chef Abgaryan’s menus offer a contemporary, modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis. Emil Eyvazoff joins us.

71Above diners revel in extraordinary unobstructed scenery, expanding for miles in all directions.  Tag Front partnered with SageGlass Company to create a seamless view protected from the elements by technological engineering that automatically darken and lightens the glass panes surrounding the restaurant, offering shading in the light of day, while magically lightening as dusk and nightfall arrive.

Upon entering the restaurant from the lobby of the US Bank Tower, guests arrive on the 71st floor in a centralized enclosed area that dramatically expands outward as the full restaurant and views are revealed. Tag Front references the geography of the landscape below, as well as the flight patterns above through the use of various design motifs.  The 71Above logo on the front entrance floor extends outward in every direction, landing at table tops capped by a compass, alongside artistic directionals beautifully positioned on mirrored partitions that highlight the closest local, and farthest international destinations.

The structural layout of the space affords an unusual mix of seating options, including “quieter dining” for private events or those that prefer to be outside the noise and bustle of the busy restaurant; the chef’s tables, which offer up-close views into the open kitchen; the lively main dining room and the robust atmosphere of the adjoining bar and lounge. Guest may opt to select their preferred dining atmosphere during the TOCK reservations process.

Guests will discover an extensive mixology program in the bar and lounge areas, as well as curated cocktail selections designed to pair with each course of the dining experience.

Chef Abgaryan offers a dining journey that includes a two-course lunch ($35.00 pp), three-course dinner ($75.00 pp), guided chef’s tasting menus, along with curated wine and cocktail parings ($45.00 pp).  Each menu offering concludes with an array of extraordinary dessert offerings by Executive Pastry Chef Gregory Baumgartner.

Emil Eyvazoff is a native of Los Angeles and among the pioneers in the renaissance of Downtown. Eyvazoff began in Downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge.  Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born.  Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.

Lloyd WeinsteinBenjies New York Deli, Restaurant & Avenue K Bar in Santa Ana has been operating as a two-generation family owned New York-style deli originated by Stan Weinstein in 1967 and still operated today by Stan’s son and daughter-in-law, Lloyd & Noriko Weinstein. On October 6th they celebrated their 50th anniversary of continuous service.

The Weinstein’s strive to maintain the family-oriented-style, quality restaurant created by Stan, while keeping up with modern trends in dining. Benjies offers the truly New York style deli experience in Orange County, California—large portions, fresh products and an extensive array of menu items—mouth-watering pastrami on rye, and soul-warming Matzo Ball soup to absolutely decadent desserts.

Added in the last 18 months is the Avenue K Bar with a modern stylish atmosphere. On the menu are a broad selection of ice cold craft beers on tap and specialty cocktails. Also available in Avenue K is Benjies’ full menu along with a standout Happy Hour appetizer and cocktail Menu served from 3 p.m. to 7 p.m. With multiple HD, wall-mounted large-screen televisions placed strategically around the room it’s a great spot to enjoy college and pro football as well as Anaheim Ducks Hockey.

2nd generation deli-maven Lloyd Weinstein is our guest.

Bruce Kalman on Union PasadenaOctober is National Pasta Month and Chef Bruce Kalman and his crew are celebrating all month long at Pasadena’s Union Restaurant by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople.

Each week in October Chef Kalman has highlighted one of his signature pasta dishes off his menu. When the featured pasta is ordered a portion of the proceeds from that dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida via the American Red Cross.

For the concluding week of October 22nd to 31st the featured dish is Tagliatelle with pork ragu, Grana Padano and gremolata.

Chef Bruce is also part of the Grand Central Market’s 100th Birthday Celebration on Friday, October 27th. He operates Knead & Co. pasta bar + market there.

We’ll get Chef Bruce away from the pasta cooker for a chat.

Chef Bruce Kalman of Union and Knead & Co. pasta bar + market will compete on Season 15 of Bravo’s Top Chef” which launches on Thursday evening, December 7th.

The Emmy and James Beard Award-winning series will follow 15 diverse chefs from across the country as they battle it out for the coveted title amid the breathtaking landscapes and thriving culinary scenes in Denver, Boulder, Telluride and Aspen. Host Padma Lakshmi, head judge Tom Colicchio return to the judges table alongside Gail Simmons and Graham Elliot.

For a sneak peek, visit the Bravo’s Top Chef site.

Born and raised in northern New Jersey, Bruce Kalman has spent almost his entire life working in kitchens. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food.

Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Last week Anthony Bourdain of CNN’s “Parts Unknown” gave an exclusive interview to Business Insider with Chef Danny Bowien. Along the way Bourdain provided an epic rant on his dislike of Yelp! We’ll get Chef Andrew’s informed perspective.

Chef Andrew Gruel connects with us by phone this week after launching the first Slapfish in New Mexico in Albuquerque.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Ryan Pernice, Table & Main and RO Hospitality
Segment Three: Restaurateur Emil Eyvazoff, 71Above, DTLA Part One
Segment Four: Restaurateur Emil Eyvazoff, 71Above, DTLA Part Two
Segment Five: Lloyd Weinstein, Proprietor, Benjies N.Y. Deli, Restaurant & Avenue K Bar, Santa Ana
Segment Six: Chef Bruce Kalman, Union and Knead & Co Part One
Segment Seven: Chef Bruce Kalman, Union and Knead & Co Part Two
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Show 213, March 4, 2017: Show Preview with Co-Host Andy Harris

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded 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 actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with rare & unusual recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is the recently expanded Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon 555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown.

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

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

Show 213, March 4, 2017: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare) & Knead & Co. at Grand Central Market.

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman of Pasadena’s Union is our guest along with Cochon 555’s Communications Director, Robert McKeown.

March 4: George Geary, Dino Ferraro, Laurel Tavern, Cochon555, FirkFest, Puesto

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded 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 actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown. 

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

George GearyL.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played.

Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and vintage drinks are included, and all are updated for today’s cook and kitchen.

While many people have heard the story of Elizabeth Taylor requesting that Chasen’s famous chili be flown to her on the set of Cleopatra in Rome, L.A.’s Legendary Restaurants offers facts and trivia that aren’t as well known to the general public, such as Bob Hope’s favorite place to enjoy a hot fudge sundae after the Academy Awards, the restaurant where part of a table was sawed off to accommodate a pregnant Lana Turner, and the pharmacy where composer Harold Arlen wrote “Over the Rainbow” for The Wizard of Oz.

The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, a late-night breakfast at Ben Frank’s, or a mai tai at Don the Beachcomber?

Author, chef and Certified Culinary Professional George Geary is our guest.

Dino FerraroChef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Capone’s Pasta and Pizza opened in Westminster in 1997. It was at this location that Dino expanded his repertoire and added specials to the standard menu. Customers were hooked on Dino’s ability to transform everyday ingredients into culinary works of art and became regulars.

He sold Capone’s Pasta and Pizza in 2000 and moved to Huntington Beach where he opened Capone’s Cucina with a goal of creating a more gourmet dining experience. In 2002, Dino hired friend and fellow chef, Francois Lieutaud to create a unique paring of French and Italian cuisine. The combination made for an old world European feel and customers loved the larger selection of dishes. Capone’s remodeled and expanded into the space next door late last year.

Dino and Francois rejoined again and started Mona Lisa Cucina with a large variety of gourmet pasta’s and pizza’s to serve the Huntington Beach community. From their early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

The newest addition to Chef Dino’s family of restaurants is The Black Trumpet. This establishment specializes in Mediterranean tapas, small plates that bring the guest the flavors of Italy, France, Greece and Morocco.

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of craft beers.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.)

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman is our guest along with Cochon 555’s Communications Director, Robert McKeown. 

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Katy SmithSan Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment.

Puesto’s menu encourages guests to mix and match from an offering of specialty tacos such as the Filet Mignon Taco with crispy melted cheese, avocado & spicy pistachio serrano salsaChicken Al Pastor Taco with crispy melted cheese, hibiscus & chipotle tinga, avocado & piña habanero pico, vegetarian options such as the Zucchini & Cactus Taco with crispy melted cheese, zucchini, corn, tomato, cactus, avocado & cilantro-tomatillo, and sustainable seafood options like the Tamarindo Shrimp Tacos with crispy tamarindo-chile shrimp nestled in guacamole & cilantro. All of Puesto’s salsas are made from scratch using local ingredients, with tortillas made in-house using organic, non-GMO, blue corn masa sourced from local purveyor, Kernel of Truth.

Puesto’s extensive beverage program offers nearly 50 kinds of tequila and mezcal, 12 local and Mexican beers on draft, six wines on tap and specialty cocktails made with freshly squeezed juices and house-made liqueurs and sodas. Popular libations include the Puesto Perfect Margarita with blue agave reposado tequila, lime & agave nectarEl Mezcalito with Vida mezcal, Guanabana, tamarindo, lime & charred orange and La Rosita with house-made strawberry-cilantro infused vodka, lemon & cane sugar.

Puesto’s Executive Creative Chef Katy Smith is our guest.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group