Show 590, August 17, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on August 18, 2024 by Adam Bell

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel’s favorite homemade meals. You’ll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch to try the famous Cubano sandwich. They also cater for special events, too. Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest and only chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)” Chef Daniel takes a break from his busy kitchen to join us.

“Zuzu’s Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world. Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.” The establishment is also a thoughtful tribute to the Frank Capra classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from L.A. kitchens to recharge along with some consulting work. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group. Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former (and fondly remembered) Enterprise Fish Co. space in Santa Monica. Chef Wes takes a break from the Santa Monica Farmers Market to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s summer grilling season so a juicy steak is definitely on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Top sirloin is a good value right now. Chef Andrew answers the meaty steak questions.

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

Show 590, August 17, 2024: Zuzu’s Petals, Long Beach, with Co-Proprietor Evan Papadakis

Posted on August 18, 2024 by Adam Bell

“Zuzu’s Petals located in the East Village area of Long Beach is a one-of-a-kind brunch (breakfast and lunch, too) restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world.” Open seven days with a sidewalk patio.

“Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.”

The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.”

Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

August 17: Holy Saints!, Zuzu’s Petals, Wes Whitsell

Posted on August 15, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Holy Saints! Pasadena, with Proprietor & Chef Daniel Torres
Segments Four and Five: Zuzu’s Petals, Long Beach, with Co-Proprietor Evan Papadakis
Segments Six and Seven: Chef Wes Whitsell, Culinary Director, Local LA – Waterfront and Mama’s Boy, Venice
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel’s favorite homemade meals. You’ll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch to try the famous Cubano sandwich. They also cater for special events, too. Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest and only chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)” Chef Daniel takes a break from his busy kitchen to join us.

“Zuzu’s Petals located in the East Village area of Long Beach is a one-of-a-kind brunch restaurant that combines the best of Contemporary American cuisine. Their dishes are crafted with locally sourced, organic ingredients, and they incorporate unique flavors and spices from around the world. Their cooks under the direction of partners Evan Papakakis and Chef Jessie Franco take pride in preparing each dish with care, infusing them with flavors and textures that are sure to delight your senses. Zuzu’s Petals commitment to quality extends to all aspects of establishment, from their friendly and attentive staff to their artfully-designed space that makes guests feel right at home.” The establishment is also a thoughtful tribute to the Frank Capra classic, “It’s a Wonderful Life.” Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from L.A. kitchens to recharge along with some consulting work. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group. Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former (and fondly remembered) Enterprise Fish Co. space in Santa Monica. Chef Wes takes a break from the Santa Monica Farmers Market to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s summer grilling season so a juicy steak is definitely on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Chef Andrew answers the meaty steak questions.

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

“Holy Saints! in Old Pasadena opened in May 2023 and is owned by Chef Daniel Torres and partner Stephanie, a husband-and-wife team. As a small business, they understand the importance of working with local farmers, small family vineyards, and micro-breweries. The menu reflects a progressive Californian-style cuisine and some of Chef Daniel’s favorite homemade meals. You’ll experience the warmth and passion in their work through their delicious wine, beer, and food. Stop by for lunch to try the famous Cubano sandwich. They cater for special events, too.”

“Chef Daniel endeavored to be a future industry titan since 2009 when he started to sell tacos late-night to patrons in East LA while going to college. Chef Daniel was most recently the executive chef of Ace Hotel for nearly 6 years and was the youngest, and only, chef within the Ace Hotel brand to be awarded a Michelin Bib Gourmand award for his work with Best Girl restaurant along with Michelin starred Chef Michael Cimarusti (Providence.)”

“Holy Saints! works with only local farmers to source the majority of the vegetables, fruit, and dairy that go into their dishes. The wines and beers there showcase the craft and highlight small family vineyards and micro-breweries.”

Chef Daniel takes a break from his busy kitchen to join us.

The establishment is also a thoughtful tribute to the Frank Capra Hollywood classic, “It’s a Wonderful Life.”

Proprietor Evan Papadakis is our guest to unwrap all that is Zuzu’s Petals.

Chef Wes Whitsell earned a well-deserved Michelin Star for Hatchet Hall in Culver City and thereafter took a little breather from the L.A. kitchens to recharge with some consulting gigs along the way. Chef Wes is back with the new post as Culinary Director for the Local LA restaurant group.

Local LA operates the beachfront Waterfront on The Boardwalk in Venice and the nearby Mama’s Boy at Winston House. For 2025 Chef Wes will oversee an ambitious new concept in the former, long-running Enterprise Fish Co. space in Santa Monica.

“The Waterfront is a California cuisine restaurant (with a Texas-accent) located on Venice Beach. Happy Hour daily (closed on Monday) and Weekend Brunch with bottomless beverages. Chef Wes’ food and beverage menus celebrate California with carefully selected seasonal produce from local farms. Their tortillas are handmade daily. The corn tortilla is made from organic Kernel of Truth masa. The flour tortilla is made from Tehachapi Grain Project Sonora wheat.”

“Mama’s Boy is a playful Italian dinner club with a Southern accent, brought to you by Michelin-starred Chef Wes Whitsell. Situated inside Venice’s Winston House – a popular community hub with live music and DJ sets – Mama’s Boy is the perfect start to a night out. With lively dishes that embody Chef’s Texan roots and mom’s home-cooked Italian food, the menu strikes a balance between comfort and creativity.”

“At Mama’s Boy, he presents his most innovative menu yet: a fusion of nostalgic Italian cuisine with a Southern twist – a true ‘Spaghetti Western’. Each dish is a nod to his upbringing, a journey home where every bite tells a story of love, tradition, and the connection of family.”

Think Pimento Cheese Arancini with hot pepper-tomato jelly and dill, ultra-thin crispy “Dad’s Pies” pizzas with Tehachapi grain Sonora wheat, and Mt. Lassen Trout Almondine. Chef Wes is known for his biscuits so do contemplate his seasonal Strawberry Shortcake with Tehachapi Sonora Biscuit and fresh whipped cream.

Chef Wes takes a break from the Santa Monica Farmers Market to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

It’s summer grilling season so a juicy, properly-cooked steak is on our minds. What’s the difference between skirt steak, flat iron steak and hangar steak? What are the other popular cuts of steak? Chef Andrew answers the meaty steak questions.

Podcasts

Show 586, July 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on July 21, 2024 by Adam Bell

Opening the show with a brief visit with Evan Papadakis the Co-owner of Zuzu’s Petals in the East Village area of Long Beach and a participant in Long Beach Burger Week. Chef Jessie Franco’s (Co-owner) creation for LBBW is a Brie-stuffed Kobe Burger with bacon onion jam, fig aioli and lemon vinaigrette tossed arugula. “Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 4th annual Long Beach Burger Week returns July 21-28, 2024. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants.

Outrageous Fair Food is always a mouthwatering highlight of any Fair visit. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair (“Always a Good Time”) running through Sunday, August 18th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been cooking there since high school. Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. “It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“At Lustig in the Helms Bakery District in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.” Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan. How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables? Chef Bernhard takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

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

July 20: Zuzu’s Petals, Midway Gourmet at the OC Fair, Peppermill Restaurant and Fireside Lounge, Lustig

Posted on July 18, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: OC Fair Food with The Midway Gourmet
Segments Four and Five: Executive Chef Nicholas Orth, Peppermill Restaurant & Fireside Lounge, an America’s Classic
Segments Six and Seven: Lustig Restaurant at Helms Bakery District
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

The OC Fair (“Always a Good Time”) running through Sunday, August 18^th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been cooking there since high school. Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. “It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

At Lustig in the Helms Bakery Complex in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant. Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan. How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables? Chef Bernhard takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

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

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair (“Always a Good Time”) running through Sunday, August 18^th We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menus are Peaches and Cream Funnel Cake, Nashville Hot Chicken Tots and Honey Sriracha Bacon Wrapped Pork Belly on a Stick.. Yum …! For the “Taste of the Fair” special how about Flamin’ Hot Cheetos & Cheese Pickles.

Nicholas Orth of the Peppermill Restaurant and Lounge in Las Vegas

“Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“What really makes it special is the welcoming atmosphere. It’s a place where pit bosses, dancers, bartenders and other Vegas industry folk can come after a late shift. It’s a haven, a safe place, described as somewhere no one gets bothered and where longtime waitresses will remember your name.”

“It’s also a place where people want to work and want to stay. Peggy Orth began waitressing at the Peppermill when she was 17, about a year and a half after the restaurant first opened. Decades later, she’s now general manager and her son Nicholas is the executive chef. Not much has changed in the last five decades, and that’s just how everyone likes it.”

Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also, the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan.

How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables.

““Lustig” is the German word to describe the most fun and funny events. English speakers will recognize its root “Lust” is a word that conjures up our innermost notions of play, desire, and curiosity. Lustig, like lust is a core value of Austrian lifestyle. A moment only becomes “Lustig” when shared with others in a warm, welcoming atmosphere where minds and hearts are awakened to new possibilities. This is the sentiment Lustig restaurant brings to Los Angeles – Gemütlichkeit!”

Chef Bernhard takes a break from his busy kitchen to join us.

Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.