Show 481, July 2, 2022: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One

Donald Wressell of Guittard Chocolate Company

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

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Show 481, July 2, 2022: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two

Roxanne Jullapat of Friends and Family

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat continue with us.

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Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots.

Chef Wes Whitsell continues with us.

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Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots.

Chef Wes Whitsell is our guest.

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Show 423, May 1, 2021: Karen Hansen, Proprietress and Baker, Copenhagen Pastry, Culver City Part One

“In June of 2012 Copenhagen Pastry brought the authentic taste of Denmark to Culver City under the direction of Proprietress Karen Hansen. For centuries, the Danes have made delicious pastries, and Copenhagen Pastry is proudly continuing that tradition in Southern California.”

“Copenhagen Pastry differs from other bakeries through their emphasis on using authentic Danish recipes, traditional baking methods and premium ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.”

“Copenhagen Pastry’s fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry). At Copenhagen Pastry they bake pastries throughout the day as demand dictates. Customers always leave with freshly baked goods.”

“Among their signature offerings is a wholegrain rye bread containing the goodness of whole rye berries, black flax seeds, sunflower and sesame seeds. Their rye bread is a thoroughly healthy bread high in fiber, low in sodium and sugar free.”

“Traditional Danish pastry dough is yeast-leavened dough folded 27 times over with layers of margarine resulting in a so called laminated dough that yields the desired light and flaky pastry so prized around the world.”

“The basic pastry dough is used to make pastries in a variety of styles – round and circular (Spandauer and Chocolate), folded or rolled (Copenhagen or Cinnamon), cut, folded or shaped (Diamond or Crown) or the knotted pretzel shape of a Kringle, the trade sign for Danish bakeries.”

Specialty Party Cakes (perfect for Birthdays) include Princess Cake, Banana Custard Cake, Otello Cake, Apricot Chocolate Mousse (with house-made Apricot preserves) and Chocolate Walnut Cake.

Proprietress & Baker Karen Hansen joins us with whisk in hand.

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Show 423, May 1, 2021: Karen Hansen, Proprietress and Baker, Copenhagen Pastry, Culver City Part Two

“In June of 2012 Copenhagen Pastry brought the authentic taste of Denmark to Culver City under the direction of Proprietress Karen Hansen. For centuries, the Danes have made delicious pastries, and Copenhagen Pastry is proudly continuing that tradition in Southern California.”

“Copenhagen Pastry differs from other bakeries through their emphasis on using authentic Danish recipes, traditional baking methods and premium ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.”

“Copenhagen Pastry’s fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry). At Copenhagen Pastry they bake pastries throughout the day as demand dictates. Customers always leave with freshly baked goods.”

“Among their signature offerings is a wholegrain rye bread containing the goodness of whole rye berries, black flax seeds, sunflower and sesame seeds. Their rye bread is a thoroughly healthy bread high in fiber, low in sodium and sugar free.”

“Traditional Danish pastry dough is yeast-leavened dough folded 27 times over with layers of margarine resulting in a so called laminated dough that yields the desired light and flaky pastry so prized around the world.”

“The basic pastry dough is used to make pastries in a variety of styles – round and circular (Spandauer and Chocolate), folded or rolled (Copenhagen or Cinnamon), cut, folded or shaped (Diamond or Crown) or the knotted pretzel shape of a Kringle, the trade sign for Danish bakeries.”

Specialty Party Cakes (perfect for Birthdays) include Princess Cake, Banana Custard Cake, Otello Cake, Apricot Chocolate Mousse (with house-made Apricot preserves) and Chocolate Walnut Cake.

Closed on Monday and Tuesdays.

Baker & Proprietress Karen Hansen continues with us rolling pin securely in hand.

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Show 414, February 27, 2021: The WEHO Sausage and Catering Co with Owner Peter Tulaney

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheese and artisanal accoutrements.

“Our fresh ground sausage patty sandwiches will elevate your traditional experience of a burger joint into an algorithm of flavors and aromas.”

WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out, delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m.

A weekend Brunch special sandwich is The (323.) It’s Applewood Smoked Salmon, Onion, Tomato, with Labneh and served on a Cranberry Walnut Loaf. A popular sandwich is The Marquis. It’s Lamb Merguez Sausage Patty with Roasted Bell Peppers, Arugula and Red Onion Salata with Harissa Aioli.

Executive Chef & Proprietor Peter Tulaney joins us to slice the house-made salamis.

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Show 330, June 29, 2019: Mani Niall – “Baker to the Stars” Part One

Baker to the Stars Mani Niall“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year.

Mani is also the creator of the intriguing fauxnut (an acclaimed, alternative donut that is not fried, low in fat and absolutely delicious.) It was developed for the actor Danny DeVito for the Oscar-nominated feature motion picture, Other People’s Money. (Mr. DeVito excludes refined sugar & junk food from his diet.)

Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City tweaking the menu and developing new creations. Mani’s award-winning fauxnuts are regularly available locally at the Café at Akasha in Culver City.

“We take the time and effort to bake first and foremost for great taste, and also for a variety of health concerns – focusing as much on ingredient standards as on taste.” – Mani Niall

We’ll find out what’s on the rise with Chef Mani.

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Show 326, June 1, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. He’s in Arlington, VA right now opening a Slapfish there. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

A few years back Chef Andrew “rescued” Culver City’s Dear John’s (a neighborhood steakhouse & watering hole in Culver City with a colorful history) on FYI’s “Say it to My Face” restaurant makeover series that was back then down for the count with it’s subpar food and horrible social media reviews. Think frozen veggies for openers…

Dear John’s has now been energetically revived as a classic 60s steakhouse (Dinner only) serving really good food (some tableside service) and potent libations by chefs & restaurateurs Hans Rockenwagner (Rockenwagner Bakery) and Josiah Citrin (Melisse, Openaire & Venice’s Charcoal). It’s now tough to get a reservation…The corner property on the busy Culver Blvd. is slated for redevelopment so it’s a limited, two-year run.

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Show 322, May 4, 2019: Chef Josiah Citrin – Openaire at The Line Hotel, Charcoal Venice and Dear John’s

Josiah CitrinThe 2nd Annual LA Chef Conference on May 20th in Santa Monica at ArcLight Cinemas and the Gourmandise School is part of the month-long Los Angeles Times Food Bowl. It features a veritable “who’s who” of notable culinary talent. The Conference is the main hospitality industry event of The Food Bowl featuring expert panels, restaurant business workshops and celebrity chef cooking demos.

Representing the LA Chef Conference is Chef Josiah Citrin (Openaire at The Line Hotel & Charcoal Venice) who is performing a cooking demonstration on May 20th @ 2:45 p.m. in support of his new cookbook, CHARCOAL: New Ways to Cook with Fire.

Chef Josiah has just reinvigorated and reopened Culver City’s Dear John’s (a long-time steakhouse and neighborhood watering hole) in association with Hans Rockenwagner of Rockenwagner Bakery.

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