Show 430, June 19, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Father’s Day to all our deserving Dads!

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

Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of Friday, July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, an updated collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and, along the way, explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes.” We’ll meet her.

“Healdsburg, CA-based Relish Culinary Adventures (established in 2003) stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.” Founder Donna del Rey is our guest.

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs. On Friday evenings Knife Pleat now features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.

Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTS. The ambitious goal is to raise $100,000 this Summer. The premium beef for the Save the Brave Burger is being generously donated by West Coast Prime Meats.

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

Play

Show 430, June 19, 2021: Donna del Rey, Proprietress, Relish Culinary Adventures, Healdsburg

Donna Del Rey of Relish Culinary Adventures

“Healdsburg-based Relish Culinary Adventures stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.”

“Based in Healdsburg, California, in the heart of the Sonoma County wine country, Relish offers culinary events on a wide range of topics from wine country cuisine to ethnic specialties, DIY canning to children’s cooking workshops, cheese making to wild mushroom foraging. In addition, Relish hosts activities that bring people together in the kitchen, such as private cooking parties and corporate team-building events. Guests learn about the bounty of this wonderful region and experience a “sense of place”that is all about Sonoma County.”

“Founder Donna del Rey created Relish Culinary Adventures in 2003 to share the flavors and personalities of Sonoma County with others. After more than two decades in various marketing and business development roles for an industry-leading scientific tech company, a move to Sonoma County with its bounty of amazing foods and makers solidified her desire to transition to the culinary world. Donna is not a professional chef; she sees herself as an adventurous learner eager to create and share memorable food experiences.”

“A Relish event is so much more than a cooking class,” says Donna. “We combine amazing Sonoma County ingredients, talented and engaging wine country makers, and unique rural locations to create convivial culinary adventures that, hopefully, inspire guests to create great food in their own kitchens.””

Play

June 19: Lula Cocina Mexicana, Relish Culinary Adventures, Knife Pleat, Angels Baseball Dining

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Geraldine Gilliland, Lula Cocina Mexicana, Santa Monica
Segment Three: Donna del Rey, Proprietress, Relish Culinary Adventures, Healdsburg
Segment Four: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part One
Segment Five: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two
Segment Six: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part One
Segment Seven: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy Father’s Day to all our deserving Dads!

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

Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of Friday, July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, a collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and, along the way, explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes. We’ll meet her.

“Healdsburg, CA-based Relish Culinary Adventures (established in 2003) stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.” Founder Donna del Rey is out guest.

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs. On Friday evenings Knife Pleat now features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.

Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season. Joining Chef Omar is his General Manager, Eric Ursua.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Americans are enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood? Chef Andrew is our informed source.

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

Geraldine Gilliland

Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, a collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes.

“Being originally from Belfast, Northern Ireland, and from a family of plain home cooking, it’s safe to say Geraldine entered a whole new world with Lula. It’s been a wonderful journey. Her love of Mexican cuisine started when one of the cooks at her original Gilliland’s Café would cook their own meals. That is what first attracted her to the flair and flavors of traditional Mexican cuisine.”

“One day, as Geraldine was casually flipping through the latest edition of Bon Appétit magazine, she stumbled upon an article that profiled the best female Mexican chefs of the time, including Lula Bertran. So, she called up the editor and asked her which of these chefs she would recommend to teach her true Mexican cooking. Without missing a beat, she told her to call Lula. The rest (as they say) is history!”

Geraldine joins us with a house Margarita in hand.

Donna Del Rey of Relish Culinary Adventures

“Healdsburg-based Relish Culinary Adventures stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.”

“Based in Healdsburg, California, in the heart of the Sonoma County wine country, Relish offers culinary events on a wide range of topics from wine country cuisine to ethnic specialties, DIY canning to children’s cooking workshops, cheese making to wild mushroom foraging. In addition, Relish hosts activities that bring people together in the kitchen, such as private cooking parties and corporate team-building events. Guests learn about the bounty of this wonderful region and experience a “sense of place”that is all about Sonoma County.”

“Founder Donna del Rey created Relish Culinary Adventures in 2003 to share the flavors and personalities of Sonoma County with others. After more than two decades in various marketing and business development roles for an industry-leading scientific tech company, a move to Sonoma County with its bounty of amazing foods and makers solidified her desire to transition to the culinary world. Donna is not a professional chef; she sees herself as an adventurous learner eager to create and share memorable food experiences.”

“A Relish event is so much more than a cooking class,” says Donna. “We combine amazing Sonoma County ingredients, talented and engaging wine country makers, and unique rural locations to create convivial culinary adventures that, hopefully, inspire guests to create great food in their own kitchens.””

Donna del Rey joins us.

Tony Esnault and Yassmin Sarmadi of Knife Pleat

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.”

On Friday evenings Knife Pleat features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. The current Tasting Menu is Knife Pleat’s appreciation of Spring and its abundance of produce encompassed in a 6-course menu. The elegant current Friday repast starts with Squash Carpaccio and concludes with a Poached Apricot with Honey Semifredo and Rosemary Crumble.

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.

Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about collectible Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season as a result of its popularity.

Beer on tap is back at Angel Stadium. A great destination is the Saint Archer Brewery. They test limited production craft beers at Angel Stadium for stadium guests. Also known for the Saint Archer Pretzel.

A tempting variety of sweet goodies are a signature at Angel Stadium. The treats are unusually freshly baked in-house.

Joining Chef Omar is his General Manager, Eric Ursua.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.

Americans are enjoying more & more fresh seafood as part of their regular diet. Where is the majority of the seafood actually coming from? Also what you should know about farm-raised fish and seafood. Chef Andrew, as always, is our well-informed source.

Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Geraldine Gilliland, Lula Cocina Mexicana, Santa Monica
Segment Three: Donna del Rey, Proprietress, Relish Culinary Adventures, Healdsburg
Segment Four: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part One
Segment Five: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two
Segment Six: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part One
Segment Seven: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 68, April 5, 2014: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. For the last decade Relish has offered cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash. This is recipes from his most recent cookbook.

Play

April 5: OC Baking Co., Grist & Toll, Duskie Estes, Lesley Jacobs Solmonson, Relish Culinary Adventures, Micah Wexler

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

All of this and lots more incredible deliciousness on Saturday’s show!

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April, OC Baking Co. and Provisions Market in Orange will join forces to host The Big Cheese, Orange County’s first grilled cheese festival and competition. OC Baking Co. Master Baker Dean Kim will supply locally produced freshly baked bread to top OC chefs competing for the title of “The Big Cheese” on Monday, April 14th from 6 to 8:00 p.m. at Provisions Market in Orange.

“The Chef community in Orange County is a tight knit one with many talented individuals I’m proud to call my friends,” commented Chef Greg Daniels, who oversees the kitchens at Haven Gastropub in Orange and Pasadena, as well as taco asylum in Costa Mesa. “Grilled Cheese is something we can all relate to and, thanks to OC Baking Co.’s support, this event is a way for us to get together for a lighthearted competition.”

Nan KohlerSerious home baker Nan Kohler and her business partner (Marti Noxon) have recently opened (December) Grist & Toll, an Urban flour mill in Pasadena. They are selling flour milled on the site from grain sourced from local growers.

The attractive blond wood stone mill from Austria is visible through a window and is the real star of the show.

They sell flour to home bakers as well as select restaurants including Union Restaurant in Pasadena.

Baking classes are on the way.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstrami. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to the Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. Relish offers cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash.

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.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Master Baker Dean Kim, OC Baking Co
Segment Three: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill
Segment Four: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow
Segment Five: Lesley Jacobs Solmonson, author of Gin: A Global History
Segment Six: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA
Segment Seven: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part One
Segment Eight: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two