Show 104, January 3, 2015: Sylvie Gabriele, Love & Salt, Manhattan Beach Continues…

Sylvie GabrieleLove & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre who are the father and daughter combo of Chef Guy Gabriele and Sylvie Gabriele.)

The guest seating at Love & Salt has possibilities for all tastes and preferences. If old-style comfort is you choice then there are booths along the West wall. For foodies there are two different chef counters where the guest becomes part of the action in the kitchen. For a more lively experience the long bar offers the full menu and there is a lengthy communal table in the middle of the space running from the entrance area back to the kitchen.

Menu highlights at Love & Salt encompass unusual items including a Roasted Glazed Pig Head served with maple, vinegar, pale ale, condiments and toast.

Show 68, April 5, 2014: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One

Micah WexlerChef Micah Wexler was born and raised in Los Angeles and always had aspirations to be a chef. At age 15, Wexler’s first job was working with legendary Italian Chef, Gino Angelini, at Vincenti in Brentwood.

In 2011 Wexler opened Mezze Restaurant as Chef/Co-Owner. Mezze was named one of the Top New Restaurants that year by Los Angeles Magazine and was one of Jonathan Gold’s Essential 99 restaurants.

Next month Wexler will open his newest concept, Wexler’s Deli, in Downtown Los Angeles’ iconic Grand Central Market. Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality.

The menu will feature traditional favorites of corned beef, pastrami, salmon, and sturgeon, all cured and smoked in-house. All condiments will be house-made.

Show 38, August 10, 2013: Chef Ida Rodriguez, Melissa’s / World Variety Produce Continues…

The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Melissas Hatch Chile CookbookJoining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The cravable recipe is included in the book…)

The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts, and Beverages using Hatch Chiles!

The Melissa’s Hatch Chile Cookbook is available at melissas.com, Amazon, and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00 a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Bristol Farms will be sampling a variety of their proprietary Bristol Kitchens food products using Hatch Chiles. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.

Be there…(“It’s Now Or Next Year!”)

August 10: Los Angeles Food & Wine Festival Preview

Podcasts

Segment One: Dave Bernahl of LA Food & Wine Festival
Segment Two: Chef Fabio Viviani
Segment Three: Chef Edward Lee Part One
Segment Four: Chef Edward Lee Part Two
Segment Five: Chef Ben Ford, Ford’s Filling Station Part One
Segment Six: Chef Ben Ford, Ford’s Filling Station Part Two
Segment Seven: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part One
Segment Eight: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part Two

This morning’s show is a preview of the Third Annual Los Angeles Food & Wine Festival taking place August 22nd to 25th. The primary location is Downtown Los Angeles with boutique events in Beverly Hills and Santa Monica.

David BernahlDave Bernahl, the co-founding partner and CEO of Coastal Luxury Management, joins us to preview the Festival. Costal Luxury Management (organizers of the annual Pebble Beach Food & Wine Festival) produces the event.

The new charity beneficiary this year is Share Our Strength’s No Kid Hungry campaign.

Fabio VivianiBravo’s “Top Chef” alum Chef Fabio Viviani is in the house. In the Los Angeles area he is the chef/proprietor of Café Firenze and Firenze Osteria. He also has restaurants in Chicago.

His newly released second cookbook is Fabio’s Italian Kitchen.

Chef Fabio will be part of three events at the Festival. Thursday night he’s cooking for Giada’s Festa Italiana, and on Saturday morning he’s performing a Fabio Viviani Cooking Demo followed by hosting a tasting station at the Lexus Grand Tasting in the afternoon.

Edward LeeYou know Chef Edward Lee from his victory on Food Network’s “Iron Chef America” and Bravo’s “Top Chef: Texas.” He’s the chef/proprietor of 610 Magnolia in Louisville.

On Friday, August 23rd he cooks for Iron Chef Morimoto’s Asian Night Market. On Saturday afternoon he then hosts “Bacon & Bourbon with Chef Edward Lee.”

Chef Lee’s first cookbook is Smoke & Pickles. It was nominated for a James Beard Award.

He’s also a new father.

Chef Ed shared his thoughts on preparing the perfect fried chicken. One of the tricks is to poach the chicken before frying. It gives the chicken a ton of extra flavor.

Ben Ford of Ford's Filling StationBen Ford, the proprietor of the innovative Ford’s Filling Station in Culver City, joins the show. Ford’s Filling Station was actually the first gastropub in the United States and Chef Ford is properly credited with originating that name.

For LA Food & Wine he’s joining forces with musician Ziggy Marley on Saturday morning for a high octane cooking demo showcasing sustainability. Chef Ben is then part of the culinary lineup for the Saturday afternoon Lexus Grand Tasting.

Ford discusses the evolution of Ford’s Filling Station and the changes over the years. He has a passion for pork and all is parts. Chef Ford is a pioneer in the revival of Downtown Culver City as a restaurant destination.

A Ford’s Filling Station is coming to LAX this year.

Chef Ford’s first cookbook, Taming the Feast, will be published in May of 2014.

Chef Ida Rodriquez of Melissas World Variety ProduceChef Ida Roriguez has an unusual position as the long-time Corporate Chef for Melissa’s / World Variety Produce, the largest specialty produce firm in the United States. She supervises a staff of dedicated chefs striving to educate the public and chefs about the benefits of enjoying all types of fruits and vegetables and creating delicious, satisfying, and nutritious recipes that the average home cook can prepare at home!

Melissa’s has a state-of-the-art research kitchen and culinary classroom at their corporate headquarters in Vernon where recipes are created and tested daily. Consumer education is Chef Ida’s favorite duty.

Chef Ida has taught popular classes for The Southern California Gas Company as well as Sur La Table. Celebrity Chef Martin Yan has been a co-instructor with her.

Chef Ida grew up in El Paso so she was exposed to the short season of availability of New Mexico Hatch Chiles (about six weeks) at a young age. She began cooking with them early on before they achieved the cult status they enjoy today!

The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Melissas Hatch Chile CookbookJoining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The craveable recipe is included in the book…)

The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts and Beverages using Hatch Chiles!

The Melissa’s Hatch Chile Cookbook is available at Melissas.com, Amazon and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.

Podcasts

Segment One: Dave Bernahl of LA Food & Wine Festival
Segment Two: Chef Fabio Viviani
Segment Three: Chef Edward Lee Part One
Segment Four: Chef Edward Lee Part Two
Segment Five: Chef Ben Ford, Ford’s Filling Station Part One
Segment Six: Chef Ben Ford, Ford’s Filling Station Part Two
Segment Seven: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part One
Segment Eight: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part Two

Show 7: November 24, 2012: Chef Dean A. Thomas, Innkeeper (with his wife, Nicole) of The Inn At Europa Village and Executive Chef de Cuisine at Europa Village Winery and Tasting Room

The Inn at Europa Village is perched on its own private hilltop in the heart of the Temecula Valley Wine Country. Each of the newly renovated 10 rooms has a majestic view of the surrounding lush vineyards. The patio (where guests may enjoy breakfast) has a sweeping 180 degree view of the Valley.

Before he came to Temecula, Dean was the highly regarded Executive Chef of Barona Resort & Casino (the large Indian casino) in San Diego County. He supervised everything from fine-dining to the casual fare there.

Chef Dean brings that same impressive culinary tradition to breakfast at The Inn. Each morning Chef Dean and Nicole prepare a rotating, 2-course breakfast spectacular for their guests. A lot of the fruit comes from the Inn’s property or Dean’s organic garden at nearby Peltzer Farms. He typically makes his own condiments, salsas, and preserves.

Dean is also the unofficial concierge of the Temecula Valley. He offers superb, unbiased recommendation for activities and locals-only dining spots for lunch and dinner. It’s a very personalized experience tailored to the guests’ specific needs. Producer Andy recommends The Inn with enthusiasm as he’s been a frequent guest over the last two yearts.

They have a TravelZoo discount promotion coming up for a weekday stay so be looking for that.