Tag Archives: Chris Feldmeier

Show 525, May 13, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the impactful NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide. Founder Brian Hill joins us to tell their atypical story.

Owner Executive Chef Chis Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.

“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.

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

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Show 525, May 13, 2023: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake

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Chris Feldmeier of Bar Moruno

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.

“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”

Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.

Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”

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May 13: Maka Wheatgrass Superfood Beverage, Bar Moruno, Tercero Wines, Danielle Uditi

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maka Wheatgrass Superfood Beverage with Founder Brian Hill
Segment Three: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake
Segment Four: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part One
Segment Five: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part Two
Segment Six: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part One
Segment Seven: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide. Founder Brian Hill joins us to tell their atypical story.

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.

“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu’s “Best in Dough” competition series.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.

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

Brian Hill of Maka Superfoods

At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide.

Founder Brian Hill joins us to tell their atypical story.

“Wheatgrass is an amazing, yet underutilized, superfood that is considered nutritionally complete, is loaded with phytonutrients, chlorophyll, and anti-oxidants. Consuming wheatgrass at home is messy and expensive. To achieve the most benefit, avid wheatgrass consumers will consume multiple pressed shots daily. A typical 1-ounce shot in a juice bar averages $4 – consuming 8 shots daily would cost $32 daily!”

“For many, wheatgrass can have off-putting sensory tastes.

For some its the fresh cut grass smell, others the earthy yet sweet taste, and for a few the dark green visuals. Which is why Brian Hill created the super convenient, absolutely delicious, fruit-forward, lightly carbonated, organic certified, ready-to-drink wheatgrass beverage, Maka.”

“Each 12 FL drink is equivalent to 8-shots of wheatgrass energized with yerba mate & quayusa teas (90mg caffeine) and sweetened with fruit juice, essence, and blue agave. Available in Hibiscus Passionfruit, Mango, Lemon and Coconut Pineapple flavors.

Chris Feldmeier of Bar Moruno

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.

“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”

Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.

Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”

Larry Schaffer of Tercero Wines

“Larry Schaffer the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines.”

“Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner. He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself.”

“tercero wines concentrates on small lot, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with Rhone varieties, Larry remains curious and therefore also works with Pinot Noir, Gewurztraminer, Cabernet Franc, and a few other fun and interesting grapes. And therein lies the beauty (and diversity) of Santa Barbara County.”

“Larry’s winemaking philosophy is still evolving, and the more vintages under his belt, the more he understands the variables at play. He also understands that a pragmatic approach is necessary to work with the unique dynamics of each and every vintage.”

“When you become a member of the tercero wines wine club, you ‘join the journey’ that Larry has been undertaking for nearly two decades. He continues to be more curious than ever, and the variety of wines produced and offered is greater than ever as well! Larry values his wine club members and treats them as his ‘best’ customers – because they are!”

Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.

Daniele Uditi of Pizzana

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”

“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”

Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Of the additives Red Dye No. 3 is probably best known stateside. Chef Andrew explains the significance and provides added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maka Wheatgrass Superfood Beverage with Founder Brian Hill
Segment Three: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake
Segment Four: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part One
Segment Five: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part Two
Segment Six: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part One
Segment Seven: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 333, July 20, 2019: Show Preview with Co Host Andy Harris

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Now an intriguing preview of Saturday’s mouthwatering show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 6th annual Stu and the Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this benefit are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand. <strong>Chef Stu and Host Chef Neal Fraser of Redbird & Vibiana crack the coconut for us.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We now chat with Chef Chris Feldmeier about the enhancements in the menu.

“Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today. You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was one of Orange Coast Magazine’s 2019 Best New Restaurants. Rob Arellano is our guest.

Time for another refreshing & effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

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

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Show 333, July 20, 2019: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach

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Chris Feldmeier of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex-Moruno) is behind the stoves.

Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more.

“Searching for a more dynamic culinary landscape after culinary school and time in the San Diego fine-dining scene, Feldmeier relocated to Los Angeles and began working at the former Campanile restaurant. He quickly moved into a Sous Chef position, spending four years working collaboratively with seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. During his tenure at Campanile, Feldmeier met his wife, James Beard award-winning pastry chef Dahlia Narvaez, as well as his future business partner David Rosoff.”

In 2007, Feldmeier left Campanile to join Silverton, Narvaez and Rosoff in opening the Michelin-starred Osteria Mozza. Feldmeier served as the Chef de Cuisine of this award-winning institution and consultant to Eataly until his departure in 2013 to pursue his own concept with Rosoff. After becoming immersed in Spanish culture and its gastronomic implications, in January of 2016, Feldmeier and Rosoff opened Moruno at The Original Farmers Market. Early on, the highly accoladed spot received a 3-star review from LA Weekly food critic Besha Rodell while former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular”. In October of 2016, Moruno unfortunately closed.

With his passion for culinary innovation, Feldmeier subsequently partnered with the Gabriele Family to begin conceptualizing the next iteration of Guy’s beloved Redondo Beach restaurant, Zazou which re-opened as Gabi James in April 2018 boasting a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach while continuing his involvement with Gabi James. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.

We now chat with Chef Chris Feldmeier about the enhancements in the menu.

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July 20: Stu & the Kids, Love & Salt, Descanso, Golden Road Brewing, Porto’s Bakery

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Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Stu and The Kids Flavors of Asia Food Fest Fundraiser
Segment Three: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach
Segment Four: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part One
Segment Five: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part Two
Segment Six: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Seven: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two
Segment Eight: Betty Porto, Vice President, Community Relations, Porto’s Bakery & Cafe

Now intriguing preview of this Saturday’s mouthwatering show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 6th annual Stu and The Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand. Chef Stu and Host Chef Neal Fraser crack the coconut for us.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We now chat with Chef Chris Feldmeier about the enhancements in the menu.

“Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full -service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today, You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was one of Orange Coast Magazine’s 2019 Best New Restaurants. Rob Arellano is our guest.

Time for another effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

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

Stuart Skversky of Stu and the KidsThe 6th annual Stu and The Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

“In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.”

Neal Fraser of RedbirdNow in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila‘s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Chef Stu and Host Chef Neal Fraser crack the coconut for us.

Chris Feldmeier of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex-Moruno) is behind the stoves.

Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more.

Searching for a more dynamic culinary landscape after culinary school and time in the San Diego fine-dining scene, Feldmeier relocated to Los Angeles and began working at the former Campanile restaurant. He quickly moved into a Sous Chef position, spending four years working collaboratively with seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. During his tenure at Campanile, Feldmeier met his wife, James Beard award-winning pastry chef Dahlia Narvaez, as well as his future business partner David Rosoff.

In 2007, Feldmeier left Campanile to join Silverton, Narvaez and Rosoff in opening the Michelin-starred Osteria Mozza. Feldmeier served as the Chef de Cuisine of this award-winning institution and consultant to Eataly until his departure in 2013 to pursue his own concept with Rosoff. After becoming immersed in Spanish culture and its gastronomic implications, in January of 2016, Feldmeier and Rosoff opened Moruno at The Original Farmers Market. Early on, the highly accoladed spot received a 3-star review from LA Weekly food critic Besha Rodell while former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular”. In October of 2016, Moruno unfortunately closed.

With his passion for culinary innovation, Feldmeier subsequently partnered with the Gabriele Family to begin conceptualizing the next iteration of Guy’s beloved Redondo Beach restaurant, Zazou which re-opened as Gabi James in April 2018 boasting a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach while continuing his involvement with Gabi James. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.

We now chat with Chef Chris Feldmeier about the enhancements in the menu.

Rob Arellano of Descanso Restaurant“Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today, You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was recognized as one of Orange Coast Magazine’s 2019 Best New Restaurants.

“With Chef Sergio Ortega at the helm in the Kitchen, Descanso presents Classic Central Mexico street-inspired cuisine, rife with bold flavors and the freshest, seasonal ingredients in dishes that are complex and layered with history and flavor.”

“The menu at Descanso features artful dishes that successfully marry tradition with modernity. The cuisine is inspired by the Taquerias of Chef Ortega’s childhood. As someone who grew up from humble origins with access to limited ingredients, Chef Ortega is dedicated to cooking with seasonal ingredients, sustainable seafood and humanely raised meats. Salsas are made fresh daily. Meats and vegetables are cooked in front of guests on a traditional plancha. Guests can enjoy tacos, quesadillas, and alambres; made with options ranging from Angus steak, carnitas, pollo and al pastor, to mahi mahi, shrimp and relleno chile.”

Rob Arellano is our guest.

Steven Torres and Victor Novak at the KLAA StudiosTime for another effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

What are the best picks for the satisfying beers of Summer? We’ll find out from the brewers. We’ll also talk about aging craft beer in former, and repurposed, bourbon, whiskey and tequila barrels.

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local institution. Founder Rosa Porto’s life took an unexpected turn back then when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family.

Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina.

“Rosa’s recipes and high standards continue to be carried on by her family, reflective of her motto “quality is the number one ingredient in everything we do”.”

Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

Newly launched from Porto’s is “We Make It, You Bake It.”

“We now ship nationwide our best-selling pastries unbaked, frozen, and direct to you so you can bake them fresh in your own oven! It’s like having a Porto’s Bakery in your home! Congrats, you are now a Porto’s Pastry Chef. Feel free to take all the credit.”

The initial menu is Potato Balls, Guava Strudel, Chicken Empanadas, Chocolate Chip Cookies, Cheese Rolls, Guava & Cheese Strudel, Meat Pies, Sprinkledoodle Cookies and Dulce de Leche Bestio Cookies.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Stu and The Kids Flavors of Asia Food Fest Fundraiser
Segment Three: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach
Segment Four: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part One
Segment Five: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part Two
Segment Six: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Seven: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two
Segment Eight: Betty Porto, Vice President, Community Relations, Porto’s Bakery & Cafe

Show 330, June 29, 2019: Love & Salt with Proprietress Sylvie Gabriele

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Sylvie Gabriele of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.

Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.

“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”

“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”

We’ll get a tasty update from Proprietress Sylvie Gabriele.

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Show 171, May 14, 2016: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza

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Dahlia Narvaez at the James Beard AwardsCongratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room at the age of 22.

Looking to take the next step in her career, Dahlia confidently strode through the doors of La Brea Bakery and asked for a counter job. But she never worked a minute behind the counter, vaulting immediately to the kitchen at Nancy Silverton’s Campanile where, in 2003, she was name Executive Pastry Chef.

Dahlia left Campanile in 2006 to assume the role of Executive Pastry Chef for what was to soon become Osteria Mozza and Pizzeria Mozza. Dahlia developed the menus and pastry departments for all of Mozza’s LA restaurants and oversees the department in Newport Beach and Singapore.

As a side project Chef Dahlia also created the distinctive dessert menu at Chef Chris Feldmeier’s Moruno located in the Original Farmers Market at Third & Fairfax. We enthusiastically recommend the Fried Biscuits with tangerine thyme marmalade and vanilla bean ice cream. It’s really all in the Family as Chef Dahlia and Chef Chris are married.

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Show 162, March 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu are supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12th. This year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi and James Beard Award-winning Chef and C-CAP Board Member, Sherry Yard, join us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 162, March 5, 2016: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market

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Chris FeldmeierMoruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Sherry is also featured prominently as well Morunos’ own proprietary vermouth called “Vermina” made in conjunction with Steve Clifton of Palmina in Lompoc, CA from organic Santa Barbara ingredients.

A Moruno, which was inspired by the duos trip to Spain, is a kebab cooked over live coals and marinated in spices (cumin, paprika, turmeric, peppers, etc.) highlighting Moorish and North African culinary influences.

The signature Bhatura Bread (Basque influenced) is baked in-house.

The bar program from Dave Kupchinsky utilizes both pre-bottled and on tap cocktails in an efficient and creative manner and will run the deepest within the boutique upstairs Bar Vermut (coming soon) which will also feature its own unique menu.

By folding fine dining principles into a vibrant and welcoming environment, Moruno (and its sibling restaurant Bar Moruno opening soon at Grand Central Market) delivers great value through its’ unique and approachable brand of hospitality.

All proceeds from the sale of Moruno’s House-Fermented Vegetables benefit C-CAP (the Careers through Culinary Arts Program.)

Executive Chef Chris Feldmeier, a South Bay native, is our guest.

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