Show 626, May 10, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 12, 2025 by Adam Bell

“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.

“Long Beach Cambodian Restaurant Week (May 18th through 25^th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”

The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu. Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is also a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays in Downtown Los Angeles and just got back from a very warm reception selling their signature spicy Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.

Proprietor Hawk Tea takes a break from his busy fryer to join us.

C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year’s honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino imported Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.
C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala details

If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam” Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef is back in popularity. Where’s the beef? Chef Andrew explains.

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

Show 626, May 10, 2025: Culinary Careers Program (C•CAP L.A.) Gala Honoring Chef Celestino Drago

Posted on May 12, 2025 by Adam Bell

“Chef Celestino brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.”

The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.

“C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”

C•CAP Los Angeles’ Director, Lisa Fontanesi joins us with all the Gala details.

May 10: Cappelli Wine, Long Beach Cambodian Restaurant Week, C•CAP’s Annual Gala Dinner, Honolulu Cookie Co.

Posted on May 8, 2025 by Adam Bell

Podcasts

Hour One: Cappelli Wine, Phnom Penh Noodle Shack
Hour Two: Culinary Careers Program (C•CAP L.A.) Gala Honoring Chef Celestino Drago, Honolulu Cookie Co., Shlap Muan, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Winemaker Marco Cappelli of Cappelli Wine, Placerville, El Dorado County
Segment Four: Long Beach Cambodian Restaurant Week Preview with Mo Tan of Phnom Penh Noodle Shack
Segment Five: Culinary Careers Program (C•CAP L.A.) Gala Honoring Chef Celestino Drago
Segment Six: Honolulu Cookie Company with Ryan Sung
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.

“Long Beach Cambodian Restaurant Week (May 18th through 25^th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”

Proprietor Hawk Tea takes a break from his busy fryer to join us.

C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16^th at Jonathan Club Downtown Los Angeles. This year honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino Drago is a pioneering leader of regional Italian cuisine in Los Angeles, who brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.

C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala details.

If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.” Ryan Sung, representing the 2^nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House(located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef is back in popularity. Where’s the beef? Chef Andrew explains.

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

“Veteran El Dorado County, CA Winemaker Marco Cappelli’s choice to get into the wine business was not pre-ordained; his Italian-born parents were teetotalers and his childhood home was not in Napa or Sonoma, but Carmel-by-the-Sea, an area known more for windswept rocky shores and white sand beaches than wine production. The path to an eventual career in winemaking started in a more roundabout and serendipitous way.”

“After a wonderful and life-changing 20 months in Europe, making wine at various wineries in Tuscany and learning the remarkable complexity of sweet wine production in Sauternes, he returned to California to look for a steady job. At this point in his life, fate intervened; through a dear friend he was introduced to Andre Tchelistcheff, the bedrock of California winemaking and mentor to many fortunate young winemakers. This was 1987. Andre was helping a start-up winery in Oakville / Rutherford owned by entrepreneur, bon vivant and nonpareil good person Clarke Swanson. At Swanson Vineyards Clarke and Marco together made many wonderful wines and even more wonderful memories. After 17 years working with Swanson, he left Napa in 2004 for the quiet wilderness of the Sierra Foothills to begin a new chapter in his life.”

“Believing he could make a modest living growing grapes, Marco purchased a 42-acre parcel in the Fair Play AVA of El Dorado County with a little house, a great view and 14 acres of Zinfandel, Syrah, Petite Sirah and Roussanne. He quickly realized, however, that the hardscrabble life of a Fair Play grape-grower was no way to make a living, even a modest one, so he turned to what he knew best and started working with local vineyards and wineries. With time he grew to understand and appreciate the rugged terroir, sleek and focused wines, and adventurous spirit of the locals.”

“The business model for Cappelli Wine had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the business a try. While he continues to work for local wineries, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle.

Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.

“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”

“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”

Chef Celestino Drago is a pioneering leader of regional Italian cuisine in Los Angeles, who brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.

“C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”

C•CAP Los Angeles’ Director, Lisa Fontanesi joins us with all the Gala details.

“From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.”

“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight, and the stores are eager to share the Aloha spirit, but it all begins with the cookies. The finest ingredients are selected to make their unique pineapple-shaped cookies to be shared with friends and fans around the world.”

“Pineapples are the international symbol of hospitality. In fact, HCC’s iconic cookie shape was originally chosen for this reason. Their cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”

Ryan Sung, representing the 2^nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.

“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”

Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays and just got back from a very warm reception selling their Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.

Proprietor Hawk Tea takes a break from his busy fryer to join us.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Beef is regaining its former popularity. Where’s the beef? Chef Andrew explains.

Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Cappelli Wine, Phnom Penh Noodle Shack
Hour Two: Culinary Careers Program (C•CAP L.A.) Gala Honoring Chef Celestino Drago, Honolulu Cookie Co., Shlap Muan, Andrew Gruel

C-CAP Los Angeles Gala 2025

Posted on January 2, 2025 by Adam Bell

Mark your calendars! The 2025 C-CAP Los Angeles Gala will be held on Friday, May 16th, 2025 at the Jonathan Club Downtown Los Angeles.

C-CAP is honoring renowned chef and C-CAP supporter Chef Celestino Drago, founder of restaurant empire Drago Centro. Chef Drago is the pioneer of upscale regional Italian cuisine in Los Angeles and brought Sicilian culinary traditions to the city over 40 years ago! His award-winning, wildly popular restaurants honor his roots, with a modern twist.

The C-CAP Los Angeles Gala funds programs for the 6,000 Los Angeles area high school students C-CAP supports through culinary arts education, job skills training, college scholarships, and career opportunities. Come dine on the vibrant flavors of Sicily in the elegant ballroom of Jonathan Club, all while investing in LA’s future leaders in food and hospitality!

Stay tuned for tickets, coming early 2025.

RSVP for May 16th

Show 471, April 23, 2022: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part Two

Posted on April 24, 2022 by Adam Bell

“Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

“Planeta as a family and an organization is at the forefront of sustainability initiatives within Sicily.”

“Born in Hungary, Planeta Winemaker Patricia Toth grew up in the countryside. In 2004, she graduated from the University of Corvinus in Budapest with a degree in Food Science specializing in wine, beer and spirits.”

“Patricia first collaborated with Planeta during the 2005 harvest and in 2008, she officially joined the winemaking team in a full-time role as Winemaker. Today, she is responsible for the Buonivini and Dorilli Cellars, and has successfully coordinated startup for the estates on Mount Etna and Capo Milazzo. Patricia is an active a member of Planeta’s Business Intelligence Team and is also responsible for Planeta’s SOStain program, which supports regional sustainable agriculture.”

A few weeks ago Patricia was on a visit to Los Angeles to present a selection of the current Planeta releases to food and wine journalists at a special lunch at Drago Centro in Downtown Los Angeles with the cuisine prepared by Chef Celestino Drago himself and with service supervised by Managing Partner (and acclaimed restaurateur) Piero Selvaggio. The Short Rib with Mushrooms and Barley course was tastefully paired with Planeta Eruzione 1614 Nerello Mascalese Sicilia 2018. This 100 per cent Nerello Mascalese is a person favorite Planeta selection of Piero himself.

Patricia continues with us long-distance from Sicily to pull the cork on all that is Planeta.

Show 418, March 27, 2021: Restaurateur Piero Selvaggio, Managing Partner, Drago Centro, Los Angeles

Posted on March 28, 2021 by Adam Bell

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur / Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship has transcended to a proprietary level as Chef Celestino Drago officially welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles last year as new Managing Partner!”

“Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own.”

“Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with restaurateur Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.”

Now that Drago Centro has again reopened for inviting patio dining (along with inside seating at the allowable 25 per cent capacity) nightly (except Sunday) the always gracious Piero Selvaggio returns with the update.

Show 388, August 29, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on August 30, 2020 by Adam Bell

Beacon House Association of San Pedro is an all-male alcohol and drug treatment facility established in 1970 by a South Bay minister and a merchant seaman. The non-profit’s mission is to assist men recover from the diseases of alcoholism and addiction to other drugs. For this year their annual benefit will be 20CHEFS: A Social Distanced Fundraiser. Supporters are encouraged to bid (online) for special multi-course meals for a maximum of 10 guests created and prepared by prominent area chefs that are served at the buyer’s residence or at the chef’s restaurant. Celebrity Chef Andrew Zimmern of Food Network fame will be donating one of these dinner experiences. Chef Christine Brown of the newly opened Pacific Standard Prime in Redondo Beach is Co-Chair of the benefit and one of the participating chefs cooking a sumptuous meal for ten lucky guests. Chef Cristine puts down her tongs and joins us with all the salivating 20 CHEFS details.

“Mutt Lynch’s in Newport Beach, celebrating their 45^th Anniversary this year, has introduced a limited-time menu inspired by the distinctive and typically over-the-top specialty foods found at the OC Fair. Available for a limited time, the special menu sees the addition of iconic Fair favorites, including Giant Turkey Legs and Deep-fried Oreos. When the OC Fair was canceled this year for only the second time in its over-130-year history due to the Coronavirus pandemic, Mutt Lynch’s found a way to keep its magic alive with a special menu recreating some of the Fair’s most iconic dishes. The OC Fair favorites will be available through Labor Day.” 2^nd generation Co-owner, Jerilyn Lynch, is our guest with Giant Turkey Leg in hand.

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!” Now that Drago Centro has reopened for pampered, evening patio dining Piero Selvaggio returns with the update.

Since Executive Chef Jonathan Blackford departed A Restaurant (Newport Beach) and CdM Restaurant (Corona del Mar) to develop a food venture of his own he’s given a lot of thought to what the dining community really needs right now. The result of this planning is Fork & Knife scheduled to launch in Costa Mesa in early October. “Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

Jeff Nelson is the Founder and CEO of Liquid Farm with their distinctive Tasting Room in Los Olivos and the Winery in Lompoc.

“We seek to support local viticulture and honor our palates’ love for old world wines that have naturally high acidity and are not masked by many of the modern-day manipulations.” “To do so, we selfishly decided to make what we most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. To achieve these qualities we were drawn to one of the coolest of all California AVA’s, Sta. Rita Hills. Located in Santa Barbara County, it is home to some of the most Chardonnay-suited, unique, ancient soils in North America.” Jeff Nelson artfully pulls the cork for us on all things Liquid Farm.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… The James Beard Foundation Awards set for a rescheduled virtual presentation in Chicago on September 25^th have now been cancelled. The balance of the chef and restaurant awards (nominations announced previously) will not be presented this year. The live presentation will instead salute the already announced winners in categories including America’s Classics, Lifetime Achievement and Humanitarian of the Year. What does the future hold? We’ll” “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 388, August 29, 2020: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part One

Posted on August 30, 2020 by Adam Bell

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!”

“Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own.”

“Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.”

Now that Drago Centro has reopened for inviting patio dining the always gracious Piero Selvaggio returns with the update.

Show 388, August 29, 2020: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part Two

Posted on August 30, 2020 by Adam Bell

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!”

“Over the years Piero and Celestino have remained very close and have done many events together. Both men have also dedicated their legacies to promoting modern Italian cooking with fine ingredients, so it is no surprise that these two celebrated restaurateurs would finally come together. Says Celestino, “When Piero decided to retire, we just kept talking. You can never really retire from this business, so the conversation just kept going.” And, the timing could not be more serendipitous as Celestino just reopened Drago Centro while introducing a stunning new outdoor Dining Patio, new Summer Menu, Takeout, Delivery, Curbside Pickup, and now the exciting celebratory new partnership between Chef Celestino Drago and the hospitality maestro himself, Piero Selvaggio!”

“As Angelenos are able to take advantage of L.A.’s great summer weather, Piero and Celestino have created a magical al fresco dining experience featuring a new Summer Menu on their new Outdoor Dining Patio. The tables for dining are spaciously and safely placed all throughout this stunning outdoor atrium surrounded by luscious greenery, verdant olive trees, and a resplendently calming water feature, where the pair await to take each guest on an extraordinary journey as they sip and savor under the stars.”

Drago Centro has reopened for distinctive patio fine dining and the welcoming Piero Selvaggio now continues with us.

August 29: 20CHEFS, Mutt Lynch’s, Drago Centro, Fork & Knife, Liquid Farm

Posted on August 27, 2020 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Christine Brown, Pacific Standard Prime and Co-Chair – 20CHEFS: A Socially Distanced Fundraiser
Segment Three: Jerilyn Lynch, Co-Proprietor, Mutt Lynch’s, Newport Beach
Segment Four: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part One
Segment Five: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part Two
Segment Six: Executive Chef Jonathan Blackford of Fork & Knife, Costa Mesa
Segment Seven: Jeff Nelson, Founder & CEO, Liquid Farm, Lompoc
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Beacon House Association of San Pedro is an all-male alcohol and drug treatment facility established in 1970 by a South Bay minister and a merchant seaman. The non-profit’s mission is to assist men recover from the diseases of alcoholism and addiction to other drugs. For this year their annual fundraiser will be 20CHEFS : A Social Distanced Fundraiser. Supporters are encouraged to bid (online) for special multi-course meals for a maximum of 10 guests created and prepared by prominent area chefs that are served at the buyer’s residence or at the chef’s restaurant. Celebrity Chef Andrew Zimmern of Food Network fame will be donating one of these dinner experiences. Chef Christine Brown of the newly opened Pacific Standard Prime in Redondo Beach is Co-Chair of the benefit and one of the participating chefs cooking a meal for ten lucky guests. Chef Cristine puts down her tongs and joins us with all the 20 CHEFS details.

Mutt Lynch’s in Newport Beach, celebrating their 45^th Anniversary this year, has introduced a limited-time menu inspired by the distinctive and typically over-the-top specialty foods found at the OC Fair. Available for a limited time, the special menu sees the addition of iconic Fair favorites, including Giant Turkey Legs and Deep-fried Oreos. When the OC Fair was canceled this year for only the second time in its over-130-year history due to the Coronavirus pandemic, Mutt Lynch’s found a way to keep its magic alive with a special menu recreating some of the Fair’s most iconic dishes. The OC Fair favorites will be available through Labor Day. 2^nd generation Co-owner, Jerilyn Lynch, is our guest with Giant Turkey Leg in hand.

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!” Now that Drago Centro has reopened for pampered, evening patio dining Piero Selvaggio returns with the update.

Since Executive Chef Jonathan Blackford departed A Restaurant (Newport Beach) and CdM Restaurant (Corona del Mar) to develop a food venture of his own he’s given a lot of thought to what the dining community really needs right now. The result of this planning is Fork & Knife scheduled to launch in Costa Mesa in October. “Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

Jeff Nelson is the Founder and CEO of Liquid Farm with their distinctive Tasting Room in Los Olivos and the Winery in Lompoc.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The James Beard Foundation Awards set for a rescheduled virtual presentation in Chicago on September 25^th have been cancelled. The balance of the chef and restaurant awards (nominations announced previously) will not be presented this year. The live presentation will instead salute the already announced winners in categories including America’s Classics, Lifetime Achievement and Humanitarian of the Year. What does the future hold? We’ll” “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Supporters are encouraged to bid (online) for very special meals for a maximum of 10 guests created and prepared by prominent area chefs that are served at the buyer’s residence or at the chef’s restaurant. Celebrity Chef Andrew Zimmern of Food Network fame will be donating one of these dinner experiences. Chef Zimmern’s dinner for ten has already sold for a cool $25,000. Zimmern has now graciously added a second dinner for the bidding. The bidding for each of the other chef dinners for ten starts at $5,000.

Chef Christine Brown of the newly opened Pacific Standard Prime in Redondo Beach is Co-Chair of the benefit and one of the participating chefs cooking a meal for ten lucky guests. Chef Cristine puts down her tongs and joins us with all the 20CHEFS details.

Mutt Lynch’s in Newport Beach, celebrating their 45^th Anniversary this year, has introduced a limited-time menu inspired by the distinctive and typically over-the-top specialty foods found at the OC Fair. Available for a limited time, the special menu sees the addition of iconic Fair favorites, including Giant Turkey Legs and Deep-fried Oreos. When the OC Fair was canceled this year for only the second time in its over-130-year history due to the Coronavirus pandemic, Mutt Lynch’s found a way to keep its magic alive with a special menu recreating some of the Fair’s most iconic dishes. The OC Fair favorites will be available through Labor Day.

“We go to OC Fair every year as a family, and one of the biggest draws for us is the outrageously fun food,” comments second-generation owner Jerilyn Lynch. “The Fair signifies the peak of summer; being there creates a sense of care-free nostalgia. We think the world could use a bit of that right now, so we thought ‘If we can’t go to the OC Fair, we’ll bring the OC Fair to us!’”

In addition to its new, limited-time menu of OC Fair-inspired food, Mutt Lynch’s is currently offering its full menu – which contains over 200 items. The iconic beach bar has also expanded to offer outdoor dining, converting five parking spaces into a spacious beach-front dining area with plenty of seating, tiki torches and the hanging Christmas lights, that have become a year-round staple at Mutt Lynch’s. This year, the family-owned eatery celebrates its 45th anniversary.

2^nd generation Co-owner, Jerilyn Lynch, is our guest with Giant Turkey Leg in hand.

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!”

Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.

Now that Drago Centro has reopened for inviting patio dining the always gracious Piero Selvaggio returns with the update.

“Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford, who has received much attention for the globally inspired, progressive menus he created as Executive Chef for River Jetty Restaurant Group over the past decade. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

“Fork & Knife will offer inspired, seasonal, from-scratch fully prepared dishes, as well as retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. The market will also feature many of Chef Blackford’s favorite artisan products, from a selection of olive oils, to vinegars and grains. The kitchen will offer freshly made grab-and-go items daily, ranging from sandwiches, prepared pastas, and easy-to-eat-on-the-go dishes.”

“I want to serve as an extension to the home kitchen by providing the freshest and most flavorful meals and dishes,” explained Chef Blackford. “There is nothing more comforting than a home-cooked meal enjoyed with family and friends, but with time being the biggest challenge in our lives, we’re handling the heavy lifting so those in our community don’t have to sacrifice quality.”

Chef Jonathan Blackford is our guest.

Jeff Nelson is the Founder and CEO of Liquid Farm with their distinctive Tasting Room in Los Olivos and the Winery in Lompoc.

“We seek to support local viticulture and honor our palates’ love for old world wines that have naturally high acidity and are not masked by many of the modern-day manipulations.”

“To do so, we selfishly decided to make what we most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. To achieve these qualities we were drawn to one of the coolest of all California AVA’s, Sta. Rita Hills. Located in Santa Barbara County, it is home to some of the most Chardonnay-suited, unique, ancient soils in North America.”

“From the climate and soil, to the people and their wines, the Santa Ynez Valley is certainly one of the most special regions we have ever come across.”

“Often said, but very true, all great wine starts in the vineyard. Our project’s name reflects our strong belief in that philosophy. It is truly all about place in combination with the highest quality fruit and letting the varietal and regional TYPICITY of the wine shine through from vineyard to glass…Liquid from Farming.”

“We allow the wines to develop on their own with little intervention, minimal or no new oak and use no additives or machines to manipulate the wines inherent personality. The project is also committed to blending from the handful of special vineyards we work with in the small AVA of Sta. Rita Hills to produce a collection of Chardonnays that are markedly different expressions, but with the same thread of intense minerality and salinity they started with in the vineyard.”

“Jeff Nelson has been in the wine business for the past 20+ years, working for some of the top Champagne and Burgundy houses. With the name Liquid Farm on Jeff’s mind for many years, it was the catalyst in 2009 for starting the project with the helping guidance of Brandon Sparks-Gillis of Dragonette Cellars.”

Jeff Nelson gently pulls the cork for us on all things Liquid Farm.

The James Beard Foundation Awards set for a rescheduled virtual presentation in Chicago on September 25^th have been cancelled. The balance of the chef and restaurant awards (nominations announced previously) will not be presented this year. The live presentation will instead salute the already announced winners in categories including America’s Classics, Lifetime Achievement and Humanitarian of the Year. What does the future hold? We’ll” Ask the Chef.”