Show 416, March 13, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets and deliciousness of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of the well-regarded and groundbreaking Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th. Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love DropWing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the immediate horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 416, March 13, 2021: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.”

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

Brad Johnson joins us from the Corner Table.

Oxford American is a quarterly literary magazine showcasing Southern writing. The current issue (Spring 2021) is The Food Issue. One of the cover story, featured pieces is from Brad entitled, “Peasant Food – Notes from a life in restaurants.”

Post & Beam Hospitality (the co-producer of Corner Table Talk) is helmed by Brad Johnson, a 2nd generation restaurateur who has built a reputation owning and operating acclaimed restaurants, bars and clubs in New York, Los Angeles and Las Vegas. In 2019, Johnson sold his latest restaurant, Post & Beam, in South Los Angeles after having operated it for almost a decade. Post & Beam was awarded the prestigious Los Angeles Times Gold Award in 2020. Post & Beam Hospitality offers a variety of services ranging from hospitality consulting and diversity strategy to media content creation.

Play

Show 416, March 13, 2021: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

“Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.””

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

A new show drops each Thursday. Brad’s first guest was childhood friend and NBA Champion for the LA Lakers, Norm Nixon. The 2nd show featured Chef Mashama Bailey and Johno Morisano, co-owners of The Grey in Savannah. March 11th was Valerie Simpson of Ashford & Simpson fame.
 
Brad Johnson continues with us appropriately seated at the Corner Table.

Play

March 13: American Cider, Melissa’s World Variety Produce, Brad Johnson, Wing Lam

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

“Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop. Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Cider Expert Dan Pucci

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.”

“Cider today runs the gamut from sweet to dry, smooth to funky, made with just apples or joined by other fruits—and even hopped like beer. Like wine, ciders differ based on the apples they’re made from and where those apples were grown. In AMERICAN CIDER, experts Pucci and Cavallo give a new wave of consumers the means to taste, talk about, and choose their ciders, along with stories of the many local heroes saving heirloom apples and producing innovative, new varieties. By combining the tasting tools of beer and wine, Pucci and Cavallo illuminate the possibilities of this light, flavorful, and naturally gluten-free beverage.”

“Not to mention, cider is more than just its taste. It also has deep roots in American history, as the nation’s first popular alcoholic beverage, originally made from apples brought across the Atlantic. The authors employ a region-by-region approach to further illustrate how ciders and the apples they’re made from came to proliferate the U.S.—including demystifying Johnny Appleseed (spoiler: it’s not what you think) and the surprising effects of industrial development and government policies that benefited white men on apple production.”

“Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.”

Cider expert Dan Pucci joins us.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.”

“Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.”

Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

Robert will also share the deliciousness of other seasonal fruits right now including muscato grapes, cotton candy grapes, sapurano mangos and the new launched and distinctive PinkGlow Pineapples.

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

“Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.””

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

Brad Johnson joins us from the Corner Table.

Post & Beam Hospitality (the co-producer of Corner Table Talk) is helmed by Brad Johnson, a 2nd generation restaurateur who has built a reputation owning and operating acclaimed restaurants, bars and clubs in New York, Los Angeles and Las Vegas. In 2019, Johnson sold his latest restaurant, Post & Beam, in South Los Angeles after having operated it for almost a decade. Post & Beam was awarded the prestigious Los Angeles Times Gold Award in 2020. Post & Beam Hospitality offers a variety of services ranging from hospitality consulting and diversity strategy to media content creation.

Wing and Levi Lam at the KLAA Studios

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop.”

Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic.

“The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. The food deliveries have gone to several individuals and organizations from Los Angeles to San Diego, including CHOC Children’s Hospital, UCI Medical Center, Hoag Hospital, San Bernardino Community Dignity Hospital, the Dream Center, and numerous police stations and firehouses.”

“It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.

Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.”

Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”