Show 361, February 22, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now a salivating preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Tom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Most recently it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chef Matt Ranney was previously at Village Idiot. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary with a slice and pint (maybe some wings, too?).

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to significant listeners’ inquiries. Cashless restaurants are around but don’t seem to be gaining momentum and support locally. Is it hospitable to refuse cash? We’re also reeling-in what extra ingredients go into making the ultimate Tuna Melt. We’ll “Ask the Chef.”

Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.” Owner/Winemaker Steve Lutz pulls the cork on Lenne’ Estate for us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part One

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected (housemade) blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

Play

Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part Two

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in house, we’re going to…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman NaturalNiman Ranch • Petaluma Farms • Grande CheeseEzzo Pepperoni King Arthur FlourStanislaus TomatoesCreekstone FarmsBeyond MeatMama Lil’s Pickled PeppersCalifornia RancherMcConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney continue with us…

Play

February 22: Tom Bergin’s, El Segundo Brewing Company’s The Slice & Pint, Lenné Estate

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part One
Segment Three: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part Two
Segment Four: ESBC – The Slice & Pint, El Segundo Part One
Segment Five: ESBC – The Slice & Pint, El Segundo Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part One
Segment Eight: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part Two

Now a salivating preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Tom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Most recently it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Chef Matt Ranney was previously at Village Idiot. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary with a slice and pint.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to significant listeners’ inquiries. Cashless restaurants are around but don’t seem to be gaining momentum and support locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.” Owner/Winemaker Steve Lutz pulls the cork on Lenne’ Estate for us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Erik Punzalan of Tom BerginsTom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It even has its own parking lot – a true, but convenient, rarity in Los Angeles these days.

It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Last year it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

Tom Bergin’s is also known for the shamrocks (inscribed with names) covering most walls and the ceiling. The shamrocks, over the years, were awarded to loyal customers. Of course, many celebrities from Hollywood and professional sports are among the recipients of a coveted shamrock.

For now it’s Dinner nightly and opening @ 11:00 a.m. on Sunday for Brunch and then serving continuously until 1:00 a.m. To streamline service guests order at the oval bar and a server efficiently brings your meal to you.

The food is elevated Irish pub food that is both tasty and fairly priced. A generous portion of Shepherd’s Pie (short rib, seasonal veggies, Reggiano, mashed potatoes and gravy) goes for $14. A standout dessert is the Dutch Apple Pie (baked in-house) with housemade Bailey’s Ice Cream.

Of course the ample bar is well stocked with Irish Whiskey, Scotch, Bourbon & American Whiskey, Rye Whiskey, Tequila, Gin and Rum.

For something different in a cocktail try the Paloma. It’s Altos Blanco or Del Maguey Vida Mezcal, grapefruit bitters, grapefruit soda and Tajin rim.

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

Matt Ranney of El Segundo Brewing Conpany and the Slice and Pint“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in house, we’re going to…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman NaturalNiman Ranch • Petaluma Farms • Grande CheeseEzzo Pepperoni King Arthur FlourStanislaus TomatoesCreekstone FarmsBeyond MeatMama Lil’s Pickled PeppersCalifornia RancherMcConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to listeners’ inquiries. Cashless restaurants are around but don’t seem to be going momentum locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

Steve Lutz of Lenne EstateLenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.”

“Lutz is fond of boasting that his steep, 20.9-acre hillside vineyard has the poorest soil in Yamhill County—the ancient, nutrient-poor Peavine variety, which limits vine vigor and forces the plants to root deep into the earth and struggle for survival. Thousands have died, but the carnage is worth it; the dry-farmed vines that do survive produce small, naturally concentrated berries that yield distinct mocha aromatics, and rich mid-palate texture. The estate is planted to five clones of Pinot Noir (Pommard, 777, 115, 114, and 667), ranging in age from 13-16 years.”

“Steve Lutz crafts the Lenné Estate wines with a minimalist’s restraint, seeking to showcase the vineyard’s unique terroir. Minimal oxidation, no centrifugal pumping, and only 11 months in a maximum of 35% new oak allow him to get the wines into the bottle as intact as possible.”

“Lenné produces Pinot Noir under three labels: Le Nez (representing the estate vineyard), Lenné cinq élus (a blend of the best barrel from each of the five clones), and Lenné Estate, which includes a barrel selection of the best wine from the estate, as well as clone-specific bottlings—Karen Pommard (named for Steve’s wife), Jill’s 115 (named for Karen’s mother), Eleanor’s 114 (named for Steve’s mother), and Kill Hill (a blend of 114 and 667 from the hillside with the highest vine mortality rate). Total annual production is 1500-2000 cases.”

Steve Lutz pulls the cork on Lenne Estate for us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part One
Segment Three: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part Two
Segment Four: ESBC – The Slice & Pint, El Segundo Part One
Segment Five: ESBC – The Slice & Pint, El Segundo Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part One
Segment Eight: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part Two

Show 343, October 5, 2019: Preview of 3rd Annual L.A. Beer & Food Festival at L.A. County Arboretum

Frances Lopez of the Los Angeles Brewers GuildThe Los Angeles County Brewers Guild is presenting the 3rd annual L.A. Beer and Food Festival which has relocated to the beautiful L.A. County Arboretum. Join them on Saturday, October 19th for an intimate tasting under the stars featuring 50 independent craft breweries showcasing over 100 unique brews plus complimentary bites from their favorite local restaurants, brewpubs, and purveyors of fine foods.

“In addition to the unlimited tastings, the event will also feature entertainment, educational talks about beer, fermentation, and California plant-life, plus special group tours of the Arboretum Library.”

General Admission ($60.00) is from 7 p.m. to 10 p.m. and includes a keepsake tasting glassware, craft beer tastings, complimentary bites from local restaurants (while supplies last,) and educational panels and entertainment.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintVIP Admission ($75.00) is from 6 p.m. to 10 p.m. All of the General Admission goodies plus access to the event one-hour early.

“We are excited to bring back this intimate event to L.A. to elevate craft beer culture and showcase our local businesses in collaboration with our friends at the Los Angeles County Arboretum.”

El Segundo Brewing’s Slice & Pint restaurant will be serving their signature Chicken Wings in addition to a sampling of their popular craft beers. Think Casa Azul and Mayberry IPA.

Frances Lopez, Executive Director of L.A. County Brewers Guild and El Segundo Brewing Co.’s Thomas Kelley tap the keg for us.

Play

Show 309, February 2, 2019: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All -Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share a handful of favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championship teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off the exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 309, February 2, 2019: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery (and around the corner on Grand Avenue) is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too. Also meatballs, baked garlic knots, wings, Calamari strips and salads. On opening night 170 hand-tossed pizzas were prepared, baked and served.

Expect a wide selection of 12 rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

Play

Show 309, February 2, 2019: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Continues…

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.

ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…

Principal Thomas Kelley is a Certified Cicerone. Tom discusses ESPB’s award-winning, Power Plant, their annual release of a Triple IPA (11.1 % ABV.) It was launched last Weekend with great fanfare.

Additionally, Pizza Port will be canning a single IPA version of a collaboration ESBC did with them last year. Their 16 oz. cans will be available in all their markets and is called “Chirpin Bird”. A play off of ESBC’s beer which was a Double IPA called “Surfin Bird”. Artist Steve Nazar of T&C Surf Designs drew both distinctive labels.

“Chirpin’ Bird” releases in late February and ESBC is brewing up a batch of Surfin Bird and will be doing a big launch event at Slice and Pint. Date still TBD but follow ESBC  @esbcbrews and @esbcsliceandpint to get more details.

Play

February 2: Niman Ranch, Allen Cox, Golden Road Brewing, Preux & Proper, El Segundo Brewing and the Slice and Pint

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now ? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

John TarpoffNiman Ranch’s All Natural premium meats aren’t from just one ranch. They are a community of more than 720 small independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint.

Niman Ranch Beef was the core of the business when Bill Niman started his program back in 1969. Today, it has grown in volume and stature and is privy to menus in the best U.S. restaurants and stores. The pasture raised, no antibiotic or hormone, true Angus beef program utilizes only Angus genetics that are 100 percent bred, born, raised and harvested in the U.S. Niman Ranch’s beef program is fully traceable from birth to box.

Niman Ranch cattle graze on a combination of grains and grasses which are locally appropriate to their geographic location and finished with carefully selected grains to round out the flavor to produce beef that is consistently rich, tender, and well-marbeled. The beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness and flavor.

Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.” Tarpoff got started in the cattle business through the influence of his family’s packing business and ranch in the Midwest.

After receiving his degree in biology from the University of Missouri – Columbia, Tarpoff began raising his own cattle focusing on genetics and nutrition. His decision to closely maintain statistics on each animal eventually resulted in the establishment of specific practices for raising Angus breeds to grade Prime.

With this expertise, Tarpoff created Niman Ranch’s cattle raising protocols in conjunction with Temple Grandin. He continues to work with a network of dedicated ranchers and farmers to raise Certified Humane cattle that are recognized as the finest quality product in the industry.

Allen CoxTravel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest.

He also donates his considerable expertise to participate on the Board of Directors for International Food, Wine and Travel Writers Association (IFWTWA,) and Allen has served as Vice President of that organization. His travel and food writings have appeared in dozens of regional and national publications.

Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars. Expert to hear about Seattle’s Chef Edouardo Jordan, a dual James Beard Foundation Award-winner from last year and the “Toast of the Town.”.

Victor Novak and Steven TorresThe Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co.

We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it including Helles, Pils, Dortmunder and more…

Also, an update on their experiment with Et Tu, Brut-Tea, a Brut IPA.

Sammy MonsourBring on the Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition.

Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams who played for 15 years at Angel Stadium before moving to Saint Louis.

Kickoff this Sunday Funday with Sunday Brunch served from 12:00 noon to 4:00 p.m. and stay for the epic game. Begin with a Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra.

Contemplate Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, buttermilk cornbread waffle, honey, pecans, and butter of course, lots of butter.

Preux & Proper wants the fun to continue “all day long” so they will be offering Happy Hour from 4:00 p.m. to 9:00 p.m. in the Barroom and the upstairs Proper Dining Hall while also shucking and serving $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails inspired by the two competing Big Game teams ($45 each) which serve up to four guests.

If guests are still hungry for more, they can indulge in Preux & Proper’s tantalizing Southern Barroom Eats such as the Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the entire team happy with a Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar.

Preux & Proper will be open for The Big Game on Sunday, February 3rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 p.m., Happy Hour from 4:00 p.m. to 9:00 p.m., and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090.

Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The Big Game festivities for us.

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too.

Also meatballs, baked garlic knots, wings, Calamari strips and salads.

Expect a wide selection of rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…

ESBC’s Steve Austin’s Broken Skull IPA has developed a beer geek following. It’s an “India Pale Ale designed by Steve Austin and ESBC for the working man and woman. It features Citra, Cascade, and Chinook hops to deliver big flavor with an easy finish.” We’ll get the history…

We’ll also discuss some of ESBC’s flagship beers including Citra and Mayberry IPA.

Proprietors Rob Croxall and Thomas Kelley continue.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoCo-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group