Show 54, December 28, 2013: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two

Yamashiro Farmers MarketChef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke based on a native Hawaiian’s family recipe.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Anniversary Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

The oldest structure on the property (over 600 years old) is the Pagoda Bar which was brought over from Japan. It’s located right below the main entrance to Yamashiro and offers its own incredible view during the warm weather operating season of April through September. In addition to the libations there is a small plates menu.

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Show 24, April 6, 2013: Mark Echeverria, the General Manager & Proprietor of the Musso & Frank Grill in Hollywood

Musso and Frank Grill in HollywoodThere is tremendous development and continued renewal going on in the heart of Hollywood and one grand institution which has endured since 1919 is the venerable Musso & Frank Grill. It’s rich history is intertwined with the great tradition of the entertainment business in Hollywood. Industry deals are still made there to this day!

Mark Echeverria is the great-grandson of John Mosso who purchased the restaurant, with a partner, in the late 20s. He is dedicated to preserving the great tradition of Musso’s in Hollywood.

Since 1919 there have been only three executive chefs at Musso & Frank Grill. The current chef, J.P. Amateau (the son of a Hollywood producer/director,) preserves the traditions of the past while keeping the menu up-to-date. Wood-burning grills are all the rage these days but Musso & Frank Grill has been expertly grilling their popular steaks over wood (in full view of the guests at the counter) since the beginning. The new room (added in 1953) has the long bar and classic cocktails are the order of the day.

Many of the waiters (attired in distinctive red jackets) and bartenders have been there for years. They are proud of being career servers and providing for their families. Sergio Gonzalez has been serving satisfied guests for 41 years and there are more like him at Musso’s.

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