Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One

Kevin Meehan of Kali Restaurant

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan is our guest.

Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two

Kevin Meehan of Kali Restaurant

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan continues as our guest.

Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part One

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor/Founder Jerry Keller joins us with the details of what’s on the ample Lulu menu.

Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part Two

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor Jerry Keller continues with us providing the details of what’s on the ample Lulu menu. It’s hard for Jerry to single out favorites on the expansive menu but he does particularly appreciate the slow-roasted Prime Rib (available as a “Weekend Special.”)

Show 384, August 1, 2020: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or the Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies

We reel in Executive Chef Craig Hopson for a chat.

Show 365, March 21, 2020: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar“At the original location The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.”

“Allow The Winery family to cook for yours — orders can be placed by calling Tustin at (714) 258-7600. Menus for each location are online. Delivery is available in the coming days on Postmates and Grubhub.” The Winery’s Newport Beach location is temporarily closed.

There is a Gift Card promotion in the mix, too. Purchase $300 in Gift Cards and receive a complimentary $50 Gift Card; Purchase $500 in Gift Cards and receive a complimentary $100 Gift Card. The Gift Card bonus offer is available through April 30, 2020.

Show 297, November 10, 2018: Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Show 253, December 23, 2017: Orange County Restaurateur, Russ Bendel, Olea

Russ BendelWe know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach.

Named for a genus of trees that flourish in warm and tropical regions, Olea gives Bendel’s award-winning Napa and Sonoma wine country concepts at Vine, in San Clemente, and Ironwood, in Laguna Hills, a European accent with extensive wine selections from Italy, France and Spain.

Chef-Partner Jared Cook has created a menu of modern California cuisine that perfectly complements the “global wine country” approach the Bendel team has taken at Olea.

“Olea represents the continued progression we have created with our other two wine country-inspired cuisine restaurants,” Bendel said. The restaurant is Bendel’s largest, seating 130 guests, and like the other two locations is open for dinner nightly.

Cook has created new dishes exclusively for Olea, including blue crab baked oysters with champagne tarragon butter); terrine of duck liver, bacon and bourbon; wild-caught Pacific Blue Nose sea bass; herb-roasted prime beef cheek stroganoff with house-made rosemary pappardelle; Pacific Northwest filet mignon with black truffle and blue crab Béarnaise; and seasonal apple and pear cobbler with oatmeal crumble and cardamom ice cream.

Also on the menu at Olea are Vine/Ironwood crowd-pleasers such as Meyer lemon & honey duck wings and jumbo lump blue crab with roasted heirloom beets.

Olea’s interior is Tuscany wine country meets California Cuisine. An eclectic blend of timeless natural backgrounds includes antique French white oak floors, Black Mountain ledge-stone, black walnut millwork complemented with contemporary decorative lighting, and clean soffit lines and a warm taupe color palette.

Dining areas are divided with sculptures instead of walls, made from natural tree branches on steel bases that lend privacy. The completely weatherproofed dining patio has a parkway setting with swagger light fixtures and citrus trees and herbs in large planters. Two olea (olive) trees flank the entrance of the restaurant.

A focal point of Olea, which totals 3,647 square feet, is a custom-made captain’s table in the wine room that can seat 10.  The captain’s table is surrounded by working wine storage and wine displays, artwork and beautiful lighting fixtures.

Olea is located at The Walk, 2001 Westcliff Drive, Newport Beach, CA 92660, by Kéan Coffee. Reservations are accepted on OpenTable, or by calling 949-287-6807. There is self-parking in a newly-constructed 300-car parking structure adjacent to the restaurant.

Russ Bendel tempts us what’s on the menu.

Show 190, September 24, 2016: Owner/Chef Marcel Vigneron, Wolf & Beefsteak

Marcel VigneronAt 25, Chef Marcel Vigneron competed on the memorable Season 2 of Bravo’s “Top Chef” and, impressively, was the Runner-Up. He now has two side-by-side restaurants on Melrose Avenue in Los Angeles, Wolf (Seasonal LA Cuisine) and the plant-based, Beefsteak. We’ll meet him.

“At WOLF, we are influenced by fresh local ingredients and the farmers that grow them. We pay tribute to the food by preparing it with care, using every edible part from flower to root and nose to tail. Our inspiration stems from the variety of cultures that make up our city, from Thai Town to Taco Trucks. Our goal is to combine these traditional flavors into something uniquely Los Angeles. Come in and experience food and service that are precise, but never pretentious. Join Marcel and his team to take your place in the Wolfpack.”

“At Beefsteak, we strive to bring the best produce and local ingredients to our guests in a casual environment that serves fresh and seasonal California cuisine. We aim to source everything from socially conscious purveyors that will in turn be used in dishes that are not only healthy, but also intended to be super tasty, and ecologically responsible. We value the intimate connection between our food, our farms, our planet and our health and aim to be sustainable in all of our practices. We support our community through partnerships with local vendors and producers.”

Show 74, May 31, 2014: Chef Wolfgang Puck

Wolfgang PuckWhat is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…

Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.

Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.

Another high-profile division, Wolfgang Puck Catering, provides the food for the annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves!

Finally, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.

Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.

In the words of Chef Wolfgang Puck :

“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.

I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.

I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”

Chef Wolfgang’s practical advice is to cut down on the consumption of processed foods. Work more fresh fruit and vegetables into your diet along with more fish and chicken. It’s really worked for him! He proudly keeps up with his older boys now on their skiing adventures.