Show 549, October 28, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

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. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Show 549, October 28, 2023: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

Show 549, October 28, 2023: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Second generation New Orleans restaurateur Ti Martin continues as our guest with a refreshed flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

October 28: Chris Bianco, Buono’s Pizzeria, Adam Bell on the Jersey Shore, Commander’s Palace

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

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. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Frank Buono of Buono''s P{izzeria in Long Beach

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”

“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven. Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.”

Adam Bell of dataTV

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

Show 195, October 29, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Program Note:
Next Saturday, November 5th we graciously step aside in our regular morning time period for Fighting Irish Football. For this Saturday only we’re moving downfield to 2 to 4:00 p.m. See you there!

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.

The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Pechanga Resort & Casino has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.

Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

Show 195, October 29, 2016: Ti Martin, Commander’s Palace, New Orleans

Ti Adelaide MartinThe Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon Street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!

When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.

Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”

October 29: Chefs’ Toys, Ti Adelaide Martin, Pechanga Resort & Casino, Clarissa Nagy

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Rick Rose, Chefs’ Toys Commercial Design Group (previously Michael Blackman & Associates.)
Segment Three: Ti Martin, Commander’s Palace, New Orleans
Segment Four: Andre Pinto, Restaurant Chef, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Chef Andrew Gruel of Slapfish on Smoked Fish
Segment Six: Winemaker Clarissa Nagy, c nagy Wines, Orcutt, CA

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen ? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.

The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Pechanga Resort & Casino has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.

Rick Rose of Chefs ToysWhat does it take to design a well-thought-out bar, restaurant or commercial kitchen? What are the most common mistakes to avoid?

We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well. It was acquired by Chefs’ Toys in late 2015.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

“Chefs’ Toys has developed a fantastic reputation in the restaurant business for restaurant equipment and smallwares, says Rick Rose, of Chefs’ Toys Commercial Kitchen Design Group. “We are excited to be a part of the Chefs’ Toys team and help build on their already solid project teams. This will create a new synergy that will help us both affording our customers that one-stop-shop, from planning, to building, and managing a high performance commercial kitchen design project.”

Ti Adelaide MartinThe Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!

When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.

Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”

Andre Pinto of Paisanos Italian Restaurant at PechangaPechanga Resort & Casino in Wine Country Temecula just off the 15 Freeway has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Promoted from the position of kitchen supervisor for Kelsey’s restaurant, Chef Pinto, 32, showed Pechanga culinary management he possesses both the technical and creative passion for food required to be a head chef at California’s largest resort/casino. Before spending a year and one-half in the kitchen at the newly renovated Kelsey’s restaurant, Pinto spent 10 years working at two of the east coast’s top restaurants. Earlier in his career he was immersed in preparing Italian cuisine at respected establishments in the Boston area.

Originally from Salvador, Bahia in Brazil, Andre Pinto recalls helping his mother in the kitchen at home often when he was a teenager. “The other kids would be out playing soccer, and I love soccer, but I wanted to help my mom make cold feijoada (Brazilian black bean stew) and see how it came together,” says Pinto. He also tried his hand at making cakes.

“I’m so happy and humbled to have been promoted to the head chef for Paisano’s,” said Pinto. “We have a great team here, and already, it’s exciting to see some of the regulars who have come back for my dishes. My approach to food is Brazilian meets East Coast meets West Coast while still remaining true to authentic Italian flavors, though the most important thing, every ingredient must be the freshest it possibly can.”

Clarissa NagyEarlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“I met my husband while we were working together in the wine industry. We made a barrel of 2002 Viognier as a wedding favor. It seemed a fitting gift for our family and friends. My quest for another source of Viognier was encouraged by those who had tasted the “wedding wine.” It would be a longer quest than I expected.”

“I purchased one ton of Pinot Noir in 2004. I wanted to continue making Pinot Noir and work with an amazing vineyard. One thing led to another. In 2005, I began working with 3 different vineyards and my brand was born.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains with a promise of no smoke.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Rick Rose, Chefs’ Toys Commercial Design Group (previously Michael Blackman & Associates.)
Segment Three: Ti Martin, Commander’s Palace, New Orleans
Segment Four: Andre Pinto, Restaurant Chef, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Chef Andrew Gruel of Slapfish on Smoked Fish
Segment Six: Winemaker Clarissa Nagy, c nagy Wines, Orcutt, CA

Show 144, October 31, 2015: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa

Jeffrrey BoulltSOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to their personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events.

At the recent inaugural OozeFest in Santa Ana his dish was an incredibly tasty Confit Duck Hot Pocket! Chef Jeffrey always shows his imagination with a side of fun.

SOCIAL is a new-American restaurant offering chef and ingredient-focused dinner, brunch, late night bites and craft cocktails.

For 2015 SOCIAL Costa Mesa is the recipient of The Golden Foodie Awards for Best New Restaurant and Best California Cuisine.

Chef Jeffrey has had quite a culinary career for someone who is all of 35. He’s a native of the OC. After working in New Orleans (Commander’s Palace) and throughout Southern California (Playground,) he is merging the two regional cuisine styles and bringing them to life through his playful and thoughtful menu at SOCIAL Costa Mesa.

On YouTube you can find Cathy Thomas’ (Cathy Thomas Cooks!) instructional video of Chef Jeffrey preparing Vibrant Roasted Vegetables with French Goat Cheese and Italian-style Salsa Verde.

We’ll meet Chef Jeffrey and perhaps pick up a few tips for success.

Show 15, February 2, 2013: Ti Adelaide Martin, New Orleans restaurateur, co-owner of Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, and SoBou

Ti Adelaide MartinTi is a member of the legendary Brennan Family who represent true restaurant royalty in New Orleans. They know genuine hospitality!

With the Super Bowl coming tomorrow Ti commented on the craziness of the season. They are calling it Super Gras because after the big game it’s the continuation of Mardi Gras season leading up to Fat Tuesday, February 12th

Commander’s Palace is especially popular with powerful, well-connected  locals but all are welcome. Their popular Sunday Jazz Brunch is now also done on Saturdays. The owner of the New Orleans Saints is a regular at Commander’s

Ti’s newest project is SoBou (South of Bourbon Street) in the French Quarter adjacent to the W French Quarter.

It’s a casual spot for inspired small plates and signature cocktails. Juan Carlos Gonzalez is the executive chef but Commander’s exec, Tory McPhail, collaborated on the initial menu.

One of the most original features is the four-seat “bar chef’s table” at one end of the bar. Here prix-fixe menus are expertly matched with exotic cocktails with the chef and master bartender working right in front of you. That’s an evening’s entertainment!