Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part One

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected (housemade) blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

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Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part Two

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in house, we’re going to…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman NaturalNiman Ranch • Petaluma Farms • Grande CheeseEzzo Pepperoni King Arthur FlourStanislaus TomatoesCreekstone FarmsBeyond MeatMama Lil’s Pickled PeppersCalifornia RancherMcConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney continue with us…

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Show 322, May 4, 2019: Authors Ryan Alvarez and Adam Merrin – Husbands That Cook Part Two

Ryan Alvarez and Adam Merrin are the Husbands That CookThe award-winning creators of the travel inspired cooking blog, Husbands That Cook, Ryan Alvarez and Adam Merrin, have written their first cookbook: Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen.

“Food has always been a key ingredient in Ryan Alvarez and Adam Merrin’s relationship—and this cookbook offers a unique glimpse into their lives beyond their California kitchen. From their signature Coconut Curry with Chickpeas and Cauliflower, which was inspired by their first date at a shopping mall food court, to the Communication Breakdown Carrot Cake (which speaks for itself), these and other recipes reflect the husbands’ marriage in all its flavor and variety.”

“Written with the same endearing, can-do spirit of their blog, the husbands present more than 120 brand-new recipes—plus some greatest hits from the site—that yield delicious results every time. Each entry in Husbands That Cook is a reminder of how simple and satisfying vegetarian meal-making can be, from hearty main dishes and sides to healthy snacks and decadent desserts and drinks. Ryan and Adam also outline common pantry items and everyday tools you’ll need to fully stock your kitchen.”

“Whether you’re cooking for one or feeding the whole family, this book is chock-full of great creative recipes for every day of the week, all year long.”

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Show 102, December 20, 2014: Cathy Thomas, Food Writer, Orange County Register

Cathy ThomasCathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some intriguing food trends for 2015. Is cauliflower perhaps the new kale for discriminating chefs? Where do baby turnips fit into the picture?

Cathy was also one of the five esteemed judges at Lucca and Provenance Restaurants’ First Annual Holiday Cookie Contest. The winner was awarded a cool $1,000 prize by Chef/Owner Cathy Pavlos! The winning recipe is now posted on Cathy’s Thomas’ Website.

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Show 51, December 7, 2013: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author

Barbara FairchildBarbara has recently been in San Francisco over a couple of trips and shares some great dining in the City by the Bay.

Barbara’s first recommendation is the bit over a year old Rich Table in Hayes Valley. The principals are Evan and Sarah Rich. They are alums of Michael Mina, Coi and Quince so the credentials here are impressive.

Central Kitchen in San FranciscoCentral Kitchen is a new establishment from the team behind the incredibly popular Flour + Water (known for Neapolitan pizza.) Thomas McNaughton is the executive chef of both establishments. Barbara singled out the hen roulade with cauliflower, potato purée & oyster relish as a standout dish.

April Bloomfield of Spotted Pig in Manhattan fame has come West to revitalize the faded North Beach classic, Tosca Cafe. Spotted Pig was a pioneer of the now popular gastropub movement. Tosca has been cleaned up while retaining its classic charm with a new contemporary Italian menu. Added to the bar is a meat slicer and antipasti station. The kitchen was totally rebuilt and now is open.

Barbara suggests the fried artichokes appetizer and the chicken liver.

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