Show 408, January 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the Martin Luther King, Jr. Day Holiday Weekend show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal Venice and Dear John’s (retro, classic American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines (typically blends) from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $250,000 (as of today’s show) to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Play

Show 408, January 16, 2021: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza

Dina Samson of Rossoblu and Superfine Pizza“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.) During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host & Founding Member) joins us to provide the overview of “10 Days RE:Her.” One of the events Superfine Pizza is hosting is “Around the World with Superfine.” It’s bake-at-home pizza kits (available January 21st to 30th) featuring the international flavors of Ayara Thai, Casa Vega, Gasolina Cafe and N/Naka.

Play

Show 408, January 16, 2021: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill

Mary Sue Milliken of Border Grill and Socalo“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.) During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Chef Mary Sue Milliken (LA Chapter Host) is our guest to provide the overview of the events she is involved with that will be based out of Socalo in Santa Monica. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the overflowing event schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Play

January 16: Josiah Citrin, 10 Days RE: Her, Dos Cabezas WineWorks

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona 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.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Marina del Rey and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $200,000 to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la carte menu directly from the Charcoal website. This week it’s the Salsa Verde Half-Chicken experience. The Burger Window is also available for To-Go orders.

In Culver City Dear John’s has a few options. The a la care menu is available To-Go via their website. Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Dina Samson of Rossoblu and Superfine Pizza“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)  During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host) joins us to provide the overview of “10 Days RE:Her.” She’s followed by Chef Mary Sue Milliken  (LA Chapter Host) who joins us to provide the overview of the events she is involved with that will be based out of Socalo. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Todd-Bostock of Dos Cabezas WineWorks“Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995.”

The San Francisco Chronicle, citing “their commitment to making wine part of a homegrown Arizona gastronomy,” named Kelly & Todd among its 10 “Winemakers to Watch” in 2015 – at the time, the only non-California/Oregon winemakers to receive the honor in its 16 -year history. International wine critic, Stuart Pigott, has named their Meskeoli white blend among his 5 “Riesling Revelations”. In 2016, the Bostocks helped found the Arizona Vignerons Alliance to promote authentic, quality Arizona wines.”

“Winemakers Kelly & Todd Bostock work every vintage to make wines that tell the unique and delicious story of these vineyards and this place in southern Arizona.”

“Kelly & Todd live in Sonoita, Arizona with their two boys, just down the road from their Pronghorn vineyard.”

Todd Bostock joins us while gently pulling the cork on the 2015, Dos Cabezas WineWorks, El Norte. It’s a blend of 28% Grenache, 28% Syrah, 20% Mourvedre, 9% Counoise, 9% Graciano and 6% Petite Syrah.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 The Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $200,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s very late and hasn’t aid been forthcoming…What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 400, November 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s about last call on Thanksgiving so reduce your stress level and please plan ahead…Thanksgiving is going to look a bit different for most of us this year. Take it in stride, adapt as best as your circumstances allow, and, with any luck, Thanksgiving 2021 will be back to the traditional celebrations! We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co.  opens its doors (Nov. 24th.) along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna—a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge—alongside the team behind The Paramount.” Chef Mario Christerna joins us pizza peel in hand.

Now in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses. The only California Fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting his signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

“For over 36 years Clay Oven’s (Irvine) cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.” Clay Oven is currently operating for takeout, curbside, and delivery only with a change in address on the way as of December 1st. Chef Geeta Bansal is our guest.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been doing with great enthusiasm for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. Stuffing (or dressing) properly prepared outside the bird gets some deserved attention, too. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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

Play

Show 400, November 21, 2020: Dina Samson of Rossoblu and Superfine Pizza Co. 2020 Fellow of Women’s Entrepreneurship Leadership Program

Dina Samson of Rossoblu and Superfine PizzaNow in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses.

“We are thrilled to be able to continue this program this year, with the opportunity to bring together an extraordinary group of industry professionals from across the country,” said Clare Reichenbach, CEO of the James Beard Foundation. “As the devastation caused by this pandemic continues, it is more important now than ever to support our community and do all that we can to help entrepreneurs continue to succeed and thrive. We are honored to provide them with resources and to help expand their networks.”

The only California fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what creative meal services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

Play

November 21: Brooklyn Avenue Pizza Co., Dina Samson, Bracken’s Kitchen, Clay Oven Irvine

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part One
Segment Three: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part Two
Segment Four: Dina Samson of Rossoblu and Superfine Pizza Co. 2020 Fellow of Women’s Entrepreneurship Leadership Program
Segment Five: Chef Founder Bill Bracken of Bracken’s Kitchen Part One
Segment Six: Chef Founder Bill Bracken of Bracken’s Kitchen Part Two
Segment Seven: Chef & Proprietress Geeta Bansal, Clay Oven, Irvine
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s about last call on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co. opens its doors along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna—a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge—alongside the team behind The Paramount.” Chef Mario Christerna joins us pizza peel in hand.

Now in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership Program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses. The only California Fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting its signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.” We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

“For over 36 years Clay Oven’s (Irvine) cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.” Clay Oven is currently operating for takeout, curbside, and delivery only with a change in address on the way as of December 1st. Chef Geeta Bansal is our guest.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been doing with great enthusiasm for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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

Mario Christerna of Brooklyn Avenue Pizza Company“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co. opens its doors along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna, a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge, alongside the team behind The Paramount.”

Brooklyn Ave. Pizza Co. serves up to 30 seats al fresco, and 75 seats indoors (once again permitted) with all Covid 19 protocols in place including physically distanced tables, heightened sanitation protocols, single-use items, contactless ordering and payments, and an enforced mask policy.”

“It’s been my life’s journey to get to this moment of opening my very own restaurant in Boyle Heights –– the place that birthed and raised me,” says Christerna. “Brooklyn Ave. Pizza Co.’s vision is to provide a slice of home for neighbors and visitors. The flavors, sounds, sights that guests will enjoy at the pizzeria are meant to stir up emotions of both happiness and nostalgia; from authentic Mexican inspirations to our favorite corner store snacks (Flamin’ Hot Cheetos, anyone?), all the ingredients speak to familiarity and character. During a time when we are experiencing so much distance, we hope people can come together here and continue to uplift each other –– as they always have in Boyle Heights.”

“At Brooklyn Ave. Pizza Co., Christerna, one of the city’s rising chefs, with recognition for the ‘Best Dish’ at L.A.’s Latin Food Fest and the #3 taco on Bill Esparza’s ‘Best L.A. Tacos’ list, is focusing on pizza & wings with his signature Boyle Heights twist. Inspired by his beloved Chicano heritage and love for melding cultures (Christerna opened and helmed the kitchen at The Briks in South Park, a concept that reflected his early culinary influences––from North African and Spanish to French and Mexican), the menu marries familiar and vibrant sabores (flavors), while remaining approachable for all to enjoy.”

“Built within the space originally established as the Jewish Bakers Union of Los Angeles Local 453 Headquarters during the early twentieth century, the restaurant’s name (Brooklyn Ave. Pizza Co.) is inspired by its location in Boyle Heights along Cesar E Chavez Avenue –formerly known as Brooklyn Avenue as a way to attract East Coasters moving out West. The Jewish Bakers Union was deeply ingrained in their community, helping to feed people in need through the early twentieth century and into the Great Depression. Christerna and his team of locals are inspired by this history and are dedicated to continuing the space’s legacy as a community meeting point and culinary oasis.”

Chef Mario Christerna joins us pizza peel in hand.

Dina Samson of Rossoblu and Superfine PizzaNow in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses.

“We are thrilled to be able to continue this program this year, with the opportunity to bring together an extraordinary group of industry professionals from across the country,” said Clare Reichenbach, CEO of the James Beard Foundation. “As the devastation caused by this pandemic continues, it is more important now than ever to support our community and do all that we can to help entrepreneurs continue to succeed and thrive. We are honored to provide them with resources and to help expand their networks.”

The only California fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what meal services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

Bill Bracken of Brackens Kitchen“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting its signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.”

“Attendees will have the opportunity to experience the kitchen, virtually, where they’ve already prepared and made over 1.3 million meals for those suffering from food insecurity in Southern California. This year’s event is even more meaningful and important due to the pandemic that has caused unexpected job loss, and even more people to suffer from food insecurity.  Everyone will have the opportunity to help Bracken’s Kitchen meet this unprecedented demand for food caused by the economic impact of the COVID-19 pandemic in a fun and festive way.”

“With all the negative things happening all around us we are excited to welcome you “our friends” into our kitchen virtually for an evening of food, fun, and caring for those in need,” says Bill Bracken.

“All are invited to “Deck The Halls” and help Bracken’s Kitchen maintain its dramatically increased meal production at a time when so many people need help. Participants can help to keep recently laid off restaurant workers employed and production at more than 30,000 meals a week. 100% of the proceeds from the event will support the work and programs of Bracken’s Kitchen.”

Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California.  Founded in 2013 our mission is simple: Through food recovery, culinary training, and our community feeding program we are committed to recovering, re-purposing, and restoring both food and lives. At the core of our mission is a deep commitment to our nonprofit charity partners, business and professional supporters, volunteers, donors, and employees.  Our relationship with each and every one of these groups is as important to us as those we feed.”

Tickets are now available online

We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

Geeta Bansal of Clay Oven in Irvine“For over 36 years Clay Oven’s cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.”

“Clay Oven serves a large selection of game including venison, wild boar, rabbit, duck, antelope, quail, and elk. Fruits and vegetables in season appear alongside organic herbs grown in their own garden. There is no fusion of cuisines, just a fun and creative Indian experience created for their guests.”

Clay Oven is currently operating for takeout, curbside, and delivery only. A yearly (limited-time) special Thanksgiving tradition at Clay Oven, Tandoori Turkey, is still available to order.

Chef Geeta Bansal is our guest.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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. New restrictions placed on California restaurants in the last week…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been providing for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. It’s more than just the turkey…More people will be preparing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part One
Segment Three: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part Two
Segment Four: Dina Samson of Rossoblu and Superfine Pizza Co. 2020 Fellow of Women’s Entrepreneurship Leadership Program
Segment Five: Chef Founder Bill Bracken of Bracken’s Kitchen Part One
Segment Six: Chef Founder Bill Bracken of Bracken’s Kitchen Part Two
Segment Seven: Chef & Proprietress Geeta Bansal, Clay Oven, Irvine
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 302, December 15, 2018: Chef / Restaurateur Steve Samson, Rossoblu

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. in a historic former produce warehouse. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Don’t forget their comfortable outside patio for that special Holiday party.

Steve is a veteran of the kitchen at Valentino, Santa Monica which will close at year’s end. Proprietor Piero Selvaggio is a mentor. Steve shares a few memories of a staff reunion dinner there earlier in the month organized by Providence’s and Connie & Ted’s Donato Poto.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto Sotto (his other Century City adjacent restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

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Show 266, March 24, 2018: Executive Chef & Proprietor, Steve Samson, Rossoblu

Steve Samson of Sotto and RossobluDowntown Los Angeles’ Rossoblu (almost 1-year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna.

The menu features handmade pastas, market fresh produce, and an in-house butchery and salumi program. The wine list focuses on unique Italian and California varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve’s wife, Dina, and their management team whom they have worked with for the last ten plus years.

Located in Downtown’s City Market South, the site of Los Angeles’ original wholesale produce market, Rossoblu’s open kitchen with wood-fired rotisserie, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment.

Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast and Frittata Bolognese.

Rossoblu will also host the premier event for the 2nd Annual Los Angeles Times Food Bowl on Monday evening, April 30th. Jonathan Gold (Los Angeles Times Food Critic) will be in the house.

We’ll check-in with Chef Steve Samson for an update.

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Show 229, June 24, 2017: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The complex of buildings was the first wholesale produce market in Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

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