Show 545, September 30, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France. Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Calypso Mangoes. Michelle is our guest to recap her recent global produce adventures.

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens. This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA TimesBill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen (Spoon and Stable) and Ti Martin of Commander’s Palace (New Orleans.)” Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College. Also joining us is Spago Beverly Hills’ Executive Pastry Chef, Della Gosset, who is one of the Chef Mentors for the newly launched LA Chef Conference / LATTC Mentorship Program.

“Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines. Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights at The Landing, or live music.” Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot. (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.) Chef Josiah takes a break from tending the embers to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but returned, rewritten and modified. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.

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

Show 545, September 30, 2023: Chef Josiah Citrin – Launch of Charcoal Sunset, West Hollywood

Josiah Citrin of Melisse

Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot.” (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.)

Last Saturday (Sept. 23rd) Chef Josiah was one of the chefs donating their time and food to the L.A. Loves Alex’s Lemonade Stand Culinary Cookout benefit at UCLA. He served a dirty fried chicken sandwich on a brioche bun from Rockenwagner Bakery that was a big hit.

“Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 30 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant. In December of 2019, Chef Citrin reopened the reimagined Mélisse restaurant as two distinct concepts- Citrin, a high-end ala carte dining experience that won one Michelin Star in 2022, and Mélisse, a 14-seat tasting menu, which won two Michelin Stars in 2021 and 2022. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all his concepts, whether fine-dining or casual.”

Over Labor Day Weekend at the CIA Copia Campus in Napa, Chef Citrin was a member of the distinguished jury panel of Ment’or Foundation selecting Team USA 2024 to compete in the prestigious Bocuse d’Or International Culinary Competition in Lyon, France in early 2025.

Chef Josiah takes a break from tending the embers to join us. (We’re actually talking with Chef Josiah who was in Paris, France.)

September 30: Stefani De Palma, Hatch Chile Festival, LA Chef Conference, BackRoad Vines Winery, Josiah Citrin

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Stefani De Palma, Team USA for Bocuse d’Or 2025
Segment Three: Hatch Chile Festival Recap with Michelle Grow, Marketing Director, Melissa’s / World Variety Produce
Segment Four: LA Chef Conference 2023 Preview with Brad Metzger and Chef Jerry Vachon, LATTC
Segment Five: LA Chef Conference 2023 Preview with Pastry Chef Della Gossett, Spago Beverly Hills & Producer Brad Metzger
Segment Six: Village 360 and BackRoad Vines, Suisun Valley / Fairfield with Proprietress Jody Anselmo
Segment Seven: Chef Josiah Citrin – Launch of Charcoal Sunset, West Hollywood
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France. Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Calypso Mangoes. Michelle is our guest to recap her recent global produce adventures.

On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens. This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA Times’ Bill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables including 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen (Spoon and Stable) and Ti Martin of Commander’s Palace (New Orleans.) Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College. Also joining us is Spago Beverly Hills’ Executive Pastry Chef, Della Gosset, who is one of the Chef Mentors for the newly launched LA Chef Conference / LATTC Mentorship Program.

Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines. Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights at The Landing, or live music. Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

“Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot. (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.) Chef Josiah takes a break from tending the embers to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but rewritten. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.

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

Chef Stefani De Palma

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France.

“The selection event under the auspicious of the Ment’or Foundation was held September 3rd at The Culinary Institute of America’s Copia campus in Napa, California where three teams convened to cook for 5 hours and 30 minutes. The competition followed the Bocuse d’Or format, with the chef candidates creating two presentations, a “theme on a platter” with Snake River Farms American Kurobuta Bone-In Pork Rack, accompanied by a “starter” dish and two garnishes, as well as a “theme on a plate,” incorporating a choice of summer squash from The Chef’s Garden and zucchini or sweet corn from Cooks Company Produce. They plated ten portions on serving ware courtesy of Steelite. The chefs were evaluated on the overall harmony of flavors in the dish, the presentation of the platter and plate, the techniques employed and overall kitchen skills.”

“We witnessed the extraordinary talent of American young chefs during this competition. The winners of the National Selection begin Team USA’s road to Lyon, where they will compete at one of the most esteemed international culinary gatherings,” said Chef Thomas Keller, Ment’or co-founder and President. “We promised Chef Paul Bocuse to realize his dream of the United States placing on the podium at the Bocuse d’Or and continue that promise with Mentor’s commitment to mentoring new generations. Special thanks to all who have supported this cause, including the judges and sponsors.”

Head Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow of Melissa's World Variety Produce

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Honey Gold Mangoes. Michelle is our guest to recap her recent global produce adventures.

As any true New Mexican will tell you, there’s hot chile and then there’s Hatch chile, and boy is it worth celebrating! This annual harvest festival over Labor Day Weekend in the “Chile Capital of the World” (that’s Hatch, New Mexico) includes chile roasting, food and craft vendors, fun for the kids, a carnival, and entertainment provided by local businesses. Over 40,000 chile loves attend annually which is a lot bigger than the population of Hatch estimated at 1,500! Last year was the 50th Anniversary of the Hatch Chile Festival.

“The Aussies are very picky about mangos, so only the best varieties are grown. The Calypso® mango is an Australian favorite; the bright, beautiful shades of red and yellow stand out in any produce department. With a unique pink blush, smaller seed, and juicy, fiber-free flesh, Calypso® mangos are perfectly beautiful and perfectly delicious. Melissa’s brings these beauties into the states just in time for Christmas… or Chrissy, as they say in Australia.”

“You can identify R2E2s from Australia by their lemon-yellow flesh and orange-red blush. Both Calypso® and R2E2s are perfect for smoothies, salads, salsas, and treat-yourself moments”

Jerry Vachon of Los Angeles Trade Technical College

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens.”

“This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA TimesBill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen and Ti Martin of Commander’s Palace.”

Brad Metzger of Brad Metzger Restaurant Solutions

“The primary aim of this year’s 2023 LA Chef Conference is to build a bridge between students and the vibrant restaurant industry in LA. To progress towards this goal, the partnership has created the first ever LA Chef Con / LATTC Mentorship program, offering 5 students the opportunity to win $1,000 and be paired up for one year of mentorship with this year’s esteemed industry experts: Susan Feniger, Chef / Co-Owner at Border Grill, Socalo, BBQ Mexicana and Pacha Mamas; Keith Corbin, two-time James Beard nominee and Executive Chef / Owner of Alta Adams; Della Gossett, Executive Pastry Chef at Spago Beverly Hills; Ryan Wilson, CEO of Lawry’s Restaurants. Inc; or Ari Rosenson, VP Food & Beverage Operations at Wolfgang Puck Fine Dining Group.”

Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College.

Then, Della Gossett, Executive Pastry Chef of Spago Beverly Hills and a chef participant in the inaugural LA Chef Con / LATTC Mentorship program joins us along with Conference Producer Brad Metzger continuing.

Jody Anselmo of Back Road Vines

“Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines.”

“Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights, or live music.”

The Landing restaurant at Village 360 serves Lunch Monday thru Friday from 11:00 a.m. to 2:00 p.m. Think Creole Salmon with seasonal woodfired veggies, quinoa, black beans, cilantro with a honey chipotle aioli. Desserts from their accomplished in-house pastry chef (ex-Bouchon Yountville) are a bonus. Dinner is Friday only from 5 to 9:00 p.m. Sunday Brunch is served from 10:00 a.m. to 2:00 p.m. Reservations are suggested.

Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

Josiah Citrin of Melisse

Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot.” (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.)

“Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 30 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant. In December of 2019, Chef Citrin reopened the reimagined Mélisse restaurant as two distinct concepts- Citrin, a high-end ala carte dining experience that won one Michelin Star in 2022, and Mélisse, a 14-seat tasting menu, which won two Michelin Stars in 2021 and 2022. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all his concepts, whether fine-dining or casual.”

Over Labor Day Weekend at the CIA Copia Campus in Napa, Chef Citrin was a member of the distinguished jury panel of Ment’or Foundation selecting Team USA 2024 to compete in the prestigious Bocuse d’Or International Culinary Competition in Lyon, France in early 2025.

Chef Josiah takes a break from tending the embers to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but rewritten. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Stefani De Palma, Team USA for Bocuse d’Or 2025
Segment Three: Hatch Chile Festival Recap with Michelle Grow, Marketing Director, Melissa’s / World Variety Produce
Segment Four: LA Chef Conference 2023 Preview with Brad Metzger and Chef Jerry Vachon, LATTC
Segment Five: LA Chef Conference 2023 Preview with Pastry Chef Della Gossett, Spago Beverly Hills & Producer Brad Metzger
Segment Six: Village 360 and BackRoad Vines, Suisun Valley / Fairfield with Proprietress Jody Anselmo
Segment Seven: Chef Josiah Citrin – Launch of Charcoal Sunset, West Hollywood
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 463, February 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was used for pet food not that long ago…Chef Andrew shares his informed thoughts.

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

Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Chef Josiah joins us with tongs in hand.

Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”
All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah and Hans Rockenwagner (Rockenwagner Bakery) have a new restaurant collaboration on the horizon in Marina del Rey. Specifics as they are revealed…

Chef Josiah continues with us, a bottle of J-1 Steak Sauce at the ready.

February 26: Centro Storico Café Spaghetteria, World of Pinot Noir, Josiah Citrin, Gasolina Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his thoughts.

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

Enrico Pozzuoli of Centro Tustin

Our always well-informed, regular OC correspondent Anne Marie Panoringan, “The Voice of OC’s” food columnist, had a piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The gelato is imported from Italy. It’s both as full-service restaurant and limited-service café. Closed on Monday. The adjacent Centro Eatery (known for their pizzas from the wood-burning oven) is also under the ownership of the Pozzuoli Family. We’re simmering the San Marzano Tomatoes with Proprietors Chef Enrico and Daniela Pozzuoli.

From Anne Marie’s “Voice of OC” 12-30-21 column : “Spontaneously suggested for Sunday supper one evening, Old Town Tustin’s Storico situates its tables close together. While this does accommodate additional seating and encourage a boisterous atmosphere, it also isn’t quite COVID-compliant. Despite this, fresh Italian pastas by the half and whole order (the rape e salsiccia with anchovy, broccoli rape, sausage and heirloom tomatoes was a robust choice) provide an opportunity to appreciate a second dish — or perhaps gelato? Spirited beverages including the owner’s Pouzzoli Family wines are available, yet I leaned toward Storico’s specialty tea and coffee selections. 405 El Camino Real, Tustin. (714) 258-8817.”

Coby Parker Garcia of World of Pinot Noir

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe.”

“After going fully virtual in 2021, the upcoming in-person “reunion” is shaping up to be one the most exciting and delicious WOPN weekends in its 22-year history. And organizers, along with the Ritz-Carlton Bacara staff, are going to great lengths and initiating new protocols to ensure a safe and healthy experience for all guests.”

“For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest.”

“WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape.”

Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah joins us with tongs in hand.

Sandra Cordero

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra is our guest with a preview of “10 Days RE:Her 2022.”

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his insights.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 408, January 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the Martin Luther King, Jr. Day Holiday Weekend show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal Venice and Dear John’s (retro, classic American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines (typically blends) from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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 which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $250,000 (as of today’s show) to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  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 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah is our guest providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Show 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah continues with us providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience. Chef Josiah looks forward to the return of his popular Patio Happy Hour once outside dining is again allowable.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.