Show 574, April 20, 2024: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner / chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. Chef Dustin is also an alum of the Careers through Culinary Arts Program (C-CAP.)

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

C-CAP Los Angeles Gala 2024

C-CAP LA Benefit May 17 2024 invitation

C-CAP supporter and pioneering chef Nancy Silverton invites you to the C-CAP Los Angeles Gala on Friday, May 17th at Jonathan Club DTLA.

Join us for a glittering evening of food and drink to benefit C-CAP Los Angeles’ students and programming. Jonathan Club’s heralded executive chef Andreas Roller is conceptualizing a delicious multi-course menu based on Chef Silverton’s culinary footprint in Los Angeles.

The evening begins at 6:30 pm with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles. At 7:30 pm, guests will then make their way to the Grand Ballroom for a spectacular seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and desserts by Hannah Chang (C-CAP Alumna) and Sherry Yard.

Show 559, January 6, 2024: Chef Keith Corbin and Shelbi Johnson, The LA Chef Con / LATTC Student Mentorship Program

Keith Corbin of Alta Adams

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.

One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

Alta Adams in the West Adams neighborhood of Los Angeles just celebrated their 5th Anniversary. New operating hours for 2024 are Dinner served Tuesday through Sunday and Brunch service Friday, Saturday and Sunday.

When Shelbi was previously a high school student at LACES in the C-CAP Program she was one of 2 winners in the Beaver Creek Recipe Soup Contest. She was awarded a $5,000 scholarship and a trip to Beaver Creek, Colorado.

Show 520, April 8, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits for 2023.

MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming!  Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club is hosting the Benefit and has been a long-time, generous supporter of the mission of C-CAP.)

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How about Maine meets California with creamy California avocado added to a classic Lobster Roll? Chef Andrew has created it and discriminating Maine foodies are mostly enthusiastic. An Instagram post went national. Chef Andrew explains…. Also for Easter a helpful chef’s tip for holiday cooking.

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

Show 520, April 8, 2023: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi

Lisa Fontanesi of C-CAP Los Angeles

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

Journalist Barbara Fairchild

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.

Show 520, April 8, 2023: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.

April 8: Melissa’s World Variety Produce, MacLeod Ale Brewing Co., C-CAP Los Angeles at the Jonathan Club

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

“MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club has been a long-time generous supporter of the mission of C-CAP.)

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

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

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

It’s Spring and time to revisit our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowing the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

Already tending is Baby Baker Russet Potatoes. “Melissa’s Baby Baker Russet Potatoes are absolutely adorable and perfect for almost any meal. Like regular-size Russets, these babies feature sandy-textured brown skin and bright white flesh that’s crisp and firm. Cooked, their flesh becomes light and oh-so fluffy, featuring a buttery sweet flavor profile with mild, earthy undertones.”

The 2nd Most Popular Specialty Produce item last year was Baby Red Potatoes. “There are several types of variety potatoes available from Melissa’s. The thin-skinned types include Baby Red Potatoes. Melissa’s Baby Red Potatoes are round with distinct red skins. Baby Red Potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients, leave the skins on and simply scrub gently in water before using.”

Robert continues with us with a signature Pink Pineapple in hand.

Jennefier Febre of MacLeod Ales

MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well! They also have a new MacLeod Taproom and Pizzeria in Highland Park.

“Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try.”

At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.”

“MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.”

“With the best raw ingredients, fresh California produce, and proteins sourced locally, their kitchen has got only the best to work with – which means you’re getting a truly superior pizza.”

MacLeod Ale Brewing Co.’s Vegan Classic Pepperoni Pizza was personally selected by Chicago-based Pizza Authority and Food Journalist, Steve Dolinsky, to be one of the featured pizzas at the upcoming Pizza City Fest Los Angeles at LA Live on Saturday, April 29th. (The Vegan Pepperoni itself is the proprietary creation of their Highland Park neighbor, Maciel’s Plant-Based Butcher Shop and Deli.)

Founder Jennifer Febre joins us with a pint of cask ale in hand.

Lisa Fontanesi of C-CAP Los Angeles

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

Journalist Barbara Fairchild

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.

Then with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

Show 475, May 21, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

Gather for Good and RE:Her present Cake Walk 2022

First a Preview of next Saturday’s (May 28th) 2nd Annual Cake Walk supporting women’s reproductive rights at Redbird in DTLA from 11:00 a.m. to 1:00 p.m. presented by Gather for Good and RE:Her. It’s a gathering of LA’s top pastry chefs and bakers showcasing an incredible collection of over 30 delicious and beautiful cakes. Slices of cakes will be available for sale as well as craft cocktails, artisan coffee, and a live DJ. A purchased admission ticket is required to attend the event.

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls, pastries and lots more. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. Founder Denise Andreini joins us with a freshly brewed Americano in hand.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year. The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7a.m., a team from P2S Inc. Engineering will have twelve hours to design and build their unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 4,000 to 4,500 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa in style with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles. The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” Chef Amar Santana joins us with all the tasty details.

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. On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. The distinguished culinary team cooked for a sold-out crowd of 225 discriminating guests all seated on one long table. Chef Andrew shares the details of the unusual experience.

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

May 21: Cafe Andreini, CANstruction Long Beach: Pet Edition, Amar Santana

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One
Segment Three: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two
Segment Four: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part One
Segment Five: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part Two
Segment Six: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One
Segment Seven: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

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

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. Founder Denise Andreini joins us with a freshly brewed Americano in hand.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year. The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 1,500-2000 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles. The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” Chef Amar Santana joins us with all the tasty details.

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. On Thursday, May 21stChef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. The distinguished culinary team cooked for a sold-out crowd of 225 discriminating guests all seated on one long table. Chef Andrew shares the details of the unusual experience.

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

Denise Andreini of Cafe Andreini

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family.

Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday.

“Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.”

Founder Denise Andreini joins us with an Americano in hand.

Steven Peterson of P2S Inc

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year.”

“The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 1,500-2000 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.”

Trademark Brewing is located at 233 E. Anaheim Street, Long Beach.

“The completed structure will be on display to the public June 17 to 26 during Trademark Brewing regular business hours. Visitors are encouraged to bring cans of dog food when viewing the structure as additional donations.”

Terri Henry of Dine LBC and Terri Henry Marketing

“”Sparky & the Gang is excited to be the beneficiary of the inaugural Pet Edition of CANstruction Long Beach”, said Sherri Stankewitz, Executive Director at Sparky & the Gang. “This unique event brings awareness to our continuing work to find homes for the rescued dogs we care for, low cost spay and neuter services from Fix Long Beach Pets, and perhaps find forever homes for some of the dogs following the event.”

“”We’ve spent months designing our structure and are allowed only 12 hours to meticulously stack and color-coordinate the cans into our design”, added Steven Peterson of P2S Inc. “Being a dog lover myself, the ultimate donation of hundreds of cans of dog food to Sparky & the Gang makes it all worthwhile to our team.”

Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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.

On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill.

The distinguished culinary team (including Chef Chris Tompkins of Malibu’s Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One
Segment Three: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two
Segment Four: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part One
Segment Five: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part Two
Segment Six: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One
Segment Seven: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Show 472, April 30, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

101 Thai Dishes You Need To Try Before You Die

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.” 

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene. His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”
Chef Tad is our guest with chopsticks at the ready.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.

Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.

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 part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled f. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

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