Show 282, July 21, 2018: Steve Massis, Proprietor, The Attic, Long Beach Continues…

Steve and Calvin MassisEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Attic on Broadway (with a distinct Southern flair and ample libations) is one of the participating restaurants. July marks their 6th Anniversary.

It’s housed in a distinctive 20s-style Craftsman bungalow with a dog-friendly front patio facing E. Broadway and also a side patio including the busy L-shaped bar.

The Attic’s $35 per person DINE LBC Menu features a choice of Appetizers, an Entrée, and choice of Dessert (Bananas Foster Bread Pudding or New Orleans Beignets).

Entrée selections are Black Bean & Farro Stuffed Bell Pepper (Vegetarian), New Orleans Style BBQ Shrimp, Buttermilk Fried Chicken (2 pieces), and Green Chile Smothered Pork Chop with Corn Maque Choux.

For our 4-legged diners there is also a Dog Menu.


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.”

Show 164, March 19, 2016: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Monday nights, by popular demand, are now ad hoc Fried Chicken nights. The chicken is brined for 12 hours in an herb-lemon brine.

The incredible sides like braised collard greens and cornbread with honey butter change with the seasons. Chef Katie is from the South and was the Chef de Cuisine at ad hoc in Yountville where the recipe originated so the signature Buttermilk Fried Chicken is a preparation that’s second nature to her. On Monday nights in addition to table service a lot of fried chicken leaves the restaurant in special packaging “To-Go.”

For the last three years Bouchon has been part of the high profile Vanity Fair Post Oscar bash in Beverly Hills. Of all the edibles Bouchon serves at the exclusive, by-invitation-only affair the ad hoc Buttermilk Fried Chicken is the single most popular.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue with us for a deeper look behind-the-scenes.

Show 26, April 27, 2013: Dean Simon, Managing Partner of BRUXIE Gourmet Waffle Sandwiches

Dean Simon and Kelly Mullarney of BruxieDean started by developing the recipes for two styles of authentic Belgian Waffles. One is not sweet in taste and the other is a more familiar, dense and sweet variation. He sold his proprietary mix to foodservice including the cruise lines.

Enter Chef Kelly Mullarney, a long-time friend of Dean’s. Together they created the enticing menu for both the savory and sweet variations of the BRUXIE sandwiches. The emphasis is on quality, fresh ingredients.

Their field lab to test customer response to the BRUXIE sandwich was a tired hamburger stand in Old Town Orange which they gutted and totally rebuilt. That opened in 2010 and the lines of hungry Chapman University students and savvy locals continue to this day.

Jet tasted, and favorably commented on, the Buttermilk Fried Chicken Bruxie which was prepared for him on the spot at the radio station.