Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part One
Segment Three: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part Two
Segment Four: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Five: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Six: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells
Segment Seven: Rob Croxall, Brewmaster & Proprietor, El Segundo Brewing Co., El Segundo
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Happy Thanksgiving Weekend to all of our listeners. A bit of a different Thanksgiving celebration for sure…We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Vintage glamour and hospitality meet modern innovation and design at Barry’s Downtown Prime at Circa Resort in Downtown Las Vegas. The new steakhouse concept is from Chef Barry Dakake and his seasoned hospitality partners at Make It Happen Hospitality, LLC. Barry’s Downtown Prime delivers the city’s finest premium steaks and seafood, fresh tableside preparations, creative cocktails and outstanding service.” Chef Barry takes a respite from his busy kitchen to join us.
From a small garagiste operation Joseph Jewell Wines, under the direction of Winemaker & Proprietor Adrian Manspeaker, has morphed into one of Humboldt & Sonoma County’s leading Pinot Noir producers. Joseph Jewell began in 2006 with two barrels of wine. Today, they make roughly 15% of the total wine production from Humboldt County’s 150 acres of vineyards. The wines produced three 90-plus scores and their history is just starting to be written. Winemaker Adrian Manspeaker artfully pulls the cork on Joseph Jewell Wines for us.
“Harold McGee is a leading expert on the science of food and cooking and the author of the beloved, bestselling culinary guides, On Food and Cooking and Keys to Good Cooking. Now, McGee is turning to the science of a long-overlooked dimension of our world—smell—in his thoughtful new book, NOSE DIVE: A Field Guide to the
World’s Smells. NOSE DIVE is the product of over a decade of intensive research and is informed by the latest revelations in sensory biology and flavor chemistry. A work of astounding scholarship and originality, it is, perhaps, the ultimate guide to the smells of the world, from the ambrosial to the malodorous and everything in between.” Harold McGee joins us.
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. Earlier in the year before the initial “Stay at Home” they celebrated their Year Anniversary. Under the new L.A. County guidelines they are closed (again) for dine-in (outside) but are open with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of quality pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall joins us to update beer to-go available at the El Segundo Brewing Co. and food specials to-go at The Slice & Pint.
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 growing) concern. It’s been an especially tough week for California restaurants (especially L.A. County) as more restrictions have been placed on how restaurants can serve their guests. 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!
“Vintage glamour and hospitality meet modern innovation and design at Barry’s Downtown Prime at Circa Resort in Downtown Las Vegas. The new steakhouse concept is from Chef Barry Dakake and his seasoned hospitality partners at Make It Happen Hospitality, LLC. Barry’s Downtown Prime delivers the city’s finest premium steaks and seafood, fresh tableside preparations, creative cocktails and outstanding service.”
“Evoking a throwback vibe worthy of Downtown Las Vegas’ legacy, Barry’s brings back guests to the classic cool of the 50s and 60s where great music and sounds of clinking martini glasses filled the air, the chef greeted you at the table, the polished bartender knew your favorite cocktail and everyone felt like a VIP.”
“Barry’s Downtown Prime has brought back the classic Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The striking design brings together classic cool ambiance of the 1950’s, 1960’s and 1970’s in combination with the modern and hip vibe of Circa.”
“After leaving New York in 1999, Chef Dakake was commissioned by Chef Charlie Palmer (Aureole) to open Aureole at Mandalay Bay Resort & Casino in Las Vegas, followed by Charlie Palmer Steak, the first independently owned restaurant ever to be located in a Four Seasons Hotel. Chef Barry then brought his talents to be part of the opening team of N9NE Steakhouse at the highly anticipated Palms Resort Casino in 2001.”
“In 2017, N9NE Steakhouse closed it’s doors after 16 years to make way for a new concept, which Chef Dakake facilitated. As Executive Chef for Scotch 80 Prime he played an instrumental role in putting the restaurant on the Vegas dining map. Since then Chef Barry has joined with Yassine Lyoubi, Marco Cicione and Donnie Rihn to bring the ambitious Barry’s Downtown Prime to life at Circa Las Vegas.”
Chef Barry Dakake takes a respite from his busy kitchen to join us.
“From a small garagiste operation Joseph Jewell Wines, under the direction of Winemaker & Proprietor Adrian Manspeaker, has morphed into one of Humboldt & Sonoma County’s leading Pinot Noir producers. Joseph Jewell began in 2006 with two barrels of wine. Today, they make roughly 15% of the total wine production from Humboldt County’s 150 acres of vineyards. The wines produced three 90-plus scores and their history is just starting to be written.”
“Joseph Jewell Wines sources exceptional fruit from independently owned vineyard properties in Sonoma and Humboldt counties, selecting sites with unique soil profiles and weather conditions. As part of their commitment to the future, they seek out growers who implement sustainable farming practices. Working closely with the property owners throughout the year allows Joseph Jewell to monitor the grapes’ progress and cultivate fruit that delivers the distinctive character of the site. Their goal is a finished wine that celebrates the singularity of the vineyard from which it came—the optimal expression of place captured vintage after vintage.”
Winemaker & Proprietor Adrian Manspeaker artfully pulls the cork on Joseph Jewell 2018 Pinot Noir, Alderpoint Vineyard.
“Harold McGee is a leading expert on the science of food and cooking and the author of the beloved, bestselling culinary guides, On Food and Cooking and Keys to Good Cooking. Now, McGee is turning to the science of a long-overlooked dimension of our world—smell—in his thoughtful new book, NOSE DIVE: A Field Guide to the World’s Smells. NOSE DIVE is the product of over a decade of intensive research and is informed by the latest revelations in sensory biology and flavor chemistry. A work of astounding scholarship and originality, it is, perhaps, the ultimate guide to the smells of the world, from the ambrosial to the malodorous and everything in between.”
“Like McGee’s previous books, NOSE DIVE distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.”
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. Earlier in the year before the initial “Stay at Home” they celebrated their Year Anniversary.
Under the new L.A. County guidelines they are closed (again) for dine-in but are open with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of original pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.
Proprietor Rob Croxall joins us to update beer to-go at the El Segundo Brewing Co. and food specials to-go at The Slice & Pint. He’ll also preview the pending release of On The Horizon (A West Coast IPA.)
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 growing) concern.
It’s been an especially tough week for California restaurants as more restrictions have been placed on how restaurants can serve their guests. As of Wednesday evening (the night before Thanksgiving) L.A. County placed a prohibition on the previously allowable outdoor dining for a minimum of three weeks. It could, possibly, be for a lot longer…This now means outside, properly socially distanced Holiday dinners at L.A. County restaurants can’t happen. A huge blow (with little notice) to the already struggling L.A. County restaurants. We’ll “Ask the Chef.”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part One
Segment Three: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part Two
Segment Four: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Five: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Six: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells
Segment Seven: Rob Croxall, Brewmaster & Proprietor, El Segundo Brewing Co., El Segundo
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
