Show 391, September 19, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft (in the Pizza City, USA podcast.) Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored as a group according to the James Beard Foundation.

Steve Dolinsky joins us to untangle the convoluted specifics.

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Show 391, September 19, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft (in the Pizza City, USA podcast.) Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala and what the future holds.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored as a group according to the James Beard Foundation.

Steve Dolinsky continues with us to untangle the convoluted specifics.

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Show 371, May 2, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound”

Steve Dolinsky and Andreew GruelAccomplished food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. He’s also accomplished in reporting on food and travel in print, radio and podcasting. The James Beard Foundation Awards Gala was scheduled for Chicago at the Lyric Opera on Monday evening, May 4th. It’s now been rescheduled for an unannounced (as yet) date later in the year.

Usually Steve would be sharing his engaging Beard Awards preview with us. Instead he will talk about his informed thoughts on the dining scene in Chicagoland during the health crisis and what the future may hold.

Steve shares the astonishing news that Chef Abe Conlon’s award-winning Fat Rice restaurant in Chicago is now reinventing itself permanently as Super Fat Rice Mart preparing upscale meal kits for home cooking based on Fat Rice menu items.

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Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International (London, Amsterdam and Paris.) Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool. Coming in 2020 is a Japanese concept located in the basement with a distinct bar program.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

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Show 322, May 4, 2019: Chicago Food Journalist Steve Dolinsky (ABC 7’s “Hungry Hound”)

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The Feed,” the weekly podcast that Steve does with Chef Rick Bayless, was again nominated this year for a Beard Award in the Podcast category. The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 6th.

Steve will preview the 2019 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast. More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours. In 2018, I wrote my first book, “Pizza City USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town,” which led to the launch of Pizza City USA Tours and a companion podcast, “Pizza City,” where I talk to some of the greatest pizza makers in the world.”

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Show 225, May 27, 2017: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

Andrew Gruel at the AM830 KLAA StudiosChef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. It’s a real happening…

He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

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Show 200, December 3, 2016: Ryan Wilson, Vice President and Executive Chef for Lawry’s Restaurants, Inc.

Ryan WilsonRyan Wilson is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor and Five Crowns. He represents the 4th generation of Frank/Van de Kamp Family ownership.

Before pursuing his culinary ambitions around the world, Ryan grew up creating dishes for his mother and sister. He officially stepped into the family business in 2002 as the prep cook at the Tam O’Shanter and later transitioned to the Five Crowns kitchen as a line cook.

After following culinary opportunities outside the Lawry’s realm, he returned as the opening chef for The Prime Rib restaurants in China and Japan. Stateside, he served as opening chef for Lawry’s Carvery at L.A. Live and in 2008 returned to the Tam O’Shanter as Executive Chef.

During his time at the Tam O’Shanter, Ryan worked closely on the concept and execution for SideDoor in Corona del Mar and later became the Executive Chef for both SideDoor and Five Crowns. In 2014, Ryan assisted in opening the SideDoor gastropub in Chicago and remains focused on providing the highest quality food service available through his corporate and operational roles.

Chef Ryan’s responsibilities have grown to include the operational oversight of the six licensed Lawry’s Prime Rib locations in Asia and the future growth of Lawry’s international and domestic portfolio.

Executive Chef Ryan Wilson is our guest.

 

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Show 189, September 17, 2016: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC

Brent Miller

Behind-the-scenes for every major restaurant opening is the ever-flexible and patient Project Manager. This key individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. Each City has its own idiosyncrasies.

A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. Earlier in his career he piloted a project for celebrity Chef Graham Elliott in Chicago before relocating to Southern California. He designs and manages the buildouts for Slapfish, including the current, in-the-works location for San Clemente

We’ll meet him.

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Show 177, June 25, 2016: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One

Steve Dolinsky and Andreew GruelChicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC7 Chicago’s TV’s “The Hungry Hound.” We’ll meet him.

“Growing up in a kosher home in St. Cloud, Minnesota isn’t exactly the ideal foundation for a professional food reporter, but it wasn’t until I was a teenager, introduced to the “Australian Women’s Home Weekly” series of illustrated Thai and Chinese cookbooks by my Tasmanian sister-in-law, that I realized how wonderful the pleasures of the table could be. In college, at the University of Wisconsin, I continued seeking out everything I couldn’t (or simply wasn’t able to) have as a kid: Turkish kebabs; Thai noodles; falafel, and yes, even pork.”

“But when I graduated in 1990, yearning to find new flavors and taste new things, there was no such thing as a TV food reporter. All of the food professionals I looked up to – Reichl, Richman, Apple – were in print. So I took my broadcast degree to towns like Escanaba, Michigan and Davenport, Iowa, and learned how to become a general assignment news reporter, always stoking that love of food by cooking out of magazines and making hour-long trips to track down a little Thai joint or Mexican taqueria.”

“The Tribune’s 24-hour newschannel – CLTV – brought me to Chicago in 1992. I logged a few more years of news reporting, then caught a break in ‘95, when our station launched “Good Eating,” a weekly, 30- minute program mirroring the Tribune’s food section. As Producer and Host, I churned out 52 shows a year for eight years, garnering six James Beard Awards along the way for Best TV Cooking Show.”

“Freelance radio work followed – first with WBEZ, our local NPR affiliate, then with Public Radio International’s “The World,” and six more Beard Awards followed. I’ve also written food features and reviews for publications like The Chicago Reader, CS Magazine and the Chicago Tribune.”

“In 2003, I moved to ABC 7, Chicago’s #1 news station, where I now file two original reports each week, under the moniker “The Hungry Hound.” I still continue to file stories for PRI’s The World and have become a part-time travel writer, filing stories for the Travel sections in both The Chicago Tribune and The Globe and Mail (Canada’s national paper).”

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Show 177, June 25, 2016: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky is ABC 7 TV’s (Chicago) “The Hungry Hound. He continues…

Steve provides his Chicagoland recommendations for upscale steakhouse, Italian Beef sandwich, Chicago Dog, Deep Dish Pizza and more…

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast (that’s #13 if you’re keeping score).”

“More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours, and am also now consulting on the food and beverage program for The Hotel San Felipe in Panama City, Panama.”

“I show up as an occasional judge or contributor on “Iron Chef America” (now out of production) and “Unique Eats,” and serve as one of the 27 Regional Academy Chairs for “The World’s 50 Best Restaurants.” I even do some media training outside of Chicago for chefs, sommeliers and mixologists. Best part of the job? Getting paid to eat. Toughest part? Keeping it off. See you at the gym.”

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