Show 240, September 9, 2017: Proprietor Chef Rich Mead, Farmhouse at Roger’s Gardens

Rich MeadDuring his 35 years of professional cooking, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. For years he has made the long trek to the Wednesday morning Santa Monica Farmers Market way before it became the trendy place for young chefs to be seen as it is today.

In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens in Corona del Mar. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.

Think Grilled Corn and Summer Squash “Succotash” with fried shishito pepper or Roasted Weiser Farms Pee Wee Potatoes with pancetta bread crumbs.

The full Summer menu at Farmhouse is also offered in the Farmhouse bar. It features four refreshing new Summer cocktails, hand-crafted by Anthony Laborin, head of Cocktail R&D.

We pull Chef Rich out of the crowded aisles of the local farmers market for a chat.

 

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Show 136, August 29, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves this afternoon (Saturday night) for the continuation of Season 1. Check your local listings for the time.

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

Play

August 29: Andrew Gruel, Michael Fiorelli, Sameer Suri, Kita Wines, Pepper Project, Russ Parsons, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, Say It To My Face,” returns to the airwaves this afternoon (Saturday, Aug. 29th ) for the continuation of Season 1. Check your local listings for the time.

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

Michael FiorelliThe Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.”

Chef Fiorelli is on the L.A. Times Culinary Stage that night from 9 to 9:30 p.m. “Cooking and mixology demonstration presented by Michael Fiorelli and Vincenzo Marianella (Copa d’Oro / The Independence / Love & Salt.)”

“Discover plates and pours from L.A.’s dining scene. – What’s more L.A. than a swanky cocktail party on a Hollywood backlot ? That’s exactly what this Saturday evening event is. You’ll enjoy drinks that have brought Southern California’s cutting –edge cocktail culture into a golden age and unique dishes from the city’s hottest chefs.”

Chef Michael joins us to preview the festivities.

Sameer SuriThe well-traveled Sameer Suri, raised in Los Angeles, is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel.

In true Hollywood style Sameer is also a stand-up comedian. He’s performed at a variety of clubs around town, including the Laugh Factory and Flappers Burbank.

As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London.

We’ll chat about the newly vibrant London food scene.

Tara GomezTara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita, a small premium winery located in the heart of the Santa Ynez Valley within the Santa Barbara County AVA, is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the owning Tribe. Tara is a Chumash Tribe member trained in enology at Cal State Fresno.

In 2010, The Santa Ynez Band of Chumash Indians purchased Camp 4 Vineyard and Tara’s dream of giving back to her tribe became true when she was hired as Winemaker. Tara’s understanding of the site, soils and grapes allow her to shepherd the grapes with minimal input into elegant, balanced wines with lower alcohol content.

The word “Kita” means “Our Valley Oak” in the Santa Ynez Chumash native language of Samala.

At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,500.

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a great pepper that was used in the finest French restaurants during the colonial era.

They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. It is 13 days of high adventure from insiders who really know the relatively unexplored territory.

Highlights include a chef’s dinner at Charcoal restaurant in Siem Reap where the cocktails are mixed tableside as well as many of the specialty dishes prepared & served at the table. Also included is a carefully curated tasting tour of the best of local street food transported in tuk tucks.

We’ll get the inside information from Tom Gordon.

Russ Parsons of the Los Angeles TimesRuss Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.”

“California’s bounty of fresh produce inspires this homage to seasonal cooking, punctuated with engaging demos from Jessica Koslow (Sqirl), James Beard Outstanding Pastry Chef Sherry Yard (Helms Bakery), and Niki Nakayama (n/naka). In addition to offering a glimpse into these locally-inspired perspectives, the event will feature a roundtable moderated by Parsons that examines the rise of the “root-to-stem” philosophy with Gary Menes (Le Comptoir), Bruce Kalman (Union), and Ari Taylor (Alma).”

Russ Parsons is our guest to provide the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaIt’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth and flair of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a chile roasting and even a special Hatch Chile Brunch on September 12th.

Join Chef Marco Zapien at Zapien’s Salsa Grill and Tacqueria in Pico Rivera for a summer celebration of the arrival of New Mexico Hatch Chiles. It’s Wednesday, September 9th from 6 to 8:00 p.m. The interactive demonstration and class will include a full menu from Soup to Dessert and all of the Hatch Chile-inspired recipes. It’s Hatch Chile Pozole Verde, Hatch Chile Cilantro Caesar Salad, Hatch Chile Braised Short Ribs, Hatch Meatloaf, Hatch Chile Green Rice, Hatch Chile Buttermilk Biscuits and Hatch Chile Tres Leches Bread Pudding with raspberry whipped cream.

Saturday, September 12th from 8:00 a.m. to 2:00 p.m. is the New Mexico Hatch Chile Roasting at Zapien’s plus the special Hatch Chile Brunch with action stations.

Chef Marco joins us with all the flavorful 411.

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Show 85, August 23, 2014: Preview of Los Angeles Times The Taste

Russ Parsons of the Los Angeles TimesArriving on August 29th and continuing through August 31st is the Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

On Saturday morning, August 30th at 11:00 a.m. Russ Parsons and Nancy Silverton (Mozza) will be hosting “Field to Fork.” “The city’s best eats are in season.”

On Sunday, August 31st at 7:30 p.m. Chef Michael Cimarusti and Jonathan Gold will be hosting “Flavors of L.A.” “Find great eating around every corner.”

The concluding event of “Flavors of L.A.” at 10:30 p.m. on Sunday evening is a culinary challenge pitting Russ Parsons against Chef Michael Cimarusti in “Fish Fight.” The ingredient is fresh sardines and Jonathan Gold will judge the dishes! It’s on…

Play

August 23: Live from Valley View Casino with Kedric Francis, Travis Rodgers, Russ Parsons, Michael Cimarusti, Michael Rossi, Freddy Vargas, Brad A. Johnson

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Preview of Los Angeles Times The Taste
Segment Three: Kedric Francis, Executive Editor, Orange County Register Magazine
Segment Four: Michael Rossi, Executive Chef, The Ranch Restaurant & Saloon
Segment Five: Freddy Vargas, Executive Chef, Scarpetta, Montage Beverly Hills
Segment Six: Brad A. Johnson, Restaurant Critic, The Orange County Register & The Los Angeles Register
Segment Seven: Chef Michael Knowles, Black & Blue Steakhouse, Valley View Casino
Segment Eight: Travis Rodgers, “The Travis Rodgers Show” on AM 830 KLAA

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

Also joining us at 11:00 a.m. is Travis Rodgers of the “Travis Rogers Show” heard weekday mornings on AM 830 KLAA from 6:00 a.m. until 10:00 a.m. Travis’ loyal fans know his second most favorite subject is food! He’s serious about eats. “The Travis Rodgers Show” is SoCal’s only live and local sports morning show.

Arriving on August 29th and continuing through August 31st is The Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

Kedric Francis of the Orange County Register Magazine and Coast Orange County Magazine has been out and about exploring the latest finds in the OC. He was at the very exclusive pre-opening preview lunch for the eagerly anticipated Din Tai Fung Dumpling House in South Coast Plaza on August 15th and will share some of his observations.

Executive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project over a year testing recipes before the first guests were greeted. The Ranch (unusually) has its own farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh fruits and vegetables used at the highly regarded and much acclaimed restaurant. It’s a chef’s dream to have these resources…

Freddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties. At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Where does a restaurant critic eat when he’s not reviewing ? Those are the spots we all want to go…Brad shares with us some of his favorites in both Orange County and Los Angeles. The origin of this discussion was a recent article Brad wrote for the Orange County Register Magazine.

The show is live on Saturday morning from The Valley View Casino. The fine dining restaurant there is Black & Blue – The Place For Steak. We’ll meet Chef de Cuisine Michael Knowles .He started cooking at age 14! He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for San Diego residents.

Travis Rodgers is the easy-going Iron Man of personalities on AM 830 KLAA. Every weekday morning he’s on AM 830 KLAA talking sports for four hours beginning at 6:00 a.m. After he’s finished at 10:00 a.m. on AM 830 he continues his national show for Yahoo Sports Radio for another hour until 11:00 a.m. That’s five hours on Weekdays as the solo host.

Travis’ second favorite subject is good food. Did we say Mexican ? We’ll talk assorted cravable eats with Travis

Russ Parsons of the Los Angeles TimesArriving on August 29th and continuing through August 31st is the Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

On Saturday morning, August 30th at 11:00 a.m. Russ Parsons and Nancy Silverton (Mozza) will be hosting “Field to Fork.” “The city’s best eats are in season.”

On Sunday, August 31st at 7:30 p.m. Chef Michael Cimarusti and Jonathan Gold will be hosting “Flavors of L.A.” “Find great eating around every corner.”

Din Tai Fung Dumpling HouseKedric Francis of the Orange County Register Magazine and Coast Orange County Magazine has been out and about in the OC. He was at the pre-opening preview lunch for the eagerly anticipated Din Tai Fung Dumpling House in South Coast Plaza (August 18th was Opening Day) and will share some of his observations.

Din Tai Fung is most famous for XiaoLongBao, the Shanghai-style soup dumplings which became a signature dish at the original site in Taipei.

Din Tai Fung at South Coast Plaza is over 8,000 square feet, making it one of the largest in over 100 locations worldwide.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project for over a year testing recipes before the first guests were greeted.

The Ranch (unusually) has its own 2-acre farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh produce used at the highly regarded restaurant. Think of over 600 heirloom tomato vines featuring 90 different varieties. Original (and fully mature) orange and fig trees are also part of the property.

Future expansion plans for the Edwards Ranch Estates include avocado trees, olive trees, and grape vines.

It’s a chef’s fondest dream to have these incredible resources…

One of Chef Michael’s signature menu items is the much talked-about 58 oz. bone-in Cowboy Ribeye chop.

Freddy VargasFreddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a lush pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties.

At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Photography by Brad A JohnsonBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. He’s also an accomplished photographer.

Where does a restaurant critic eat when he’s not reviewing? Those are the spots we all want to find…Brad shares with us some of his favorites in both Orange County and Los Angeles. The origins of this was discussion a recent article Brad wrote for the Orange County Register Magazine.

Michael Knowles of Black and Blue SteakhouseThe show is live on Saturday morning from The Valley View Casino. The fine dining restaurant there is Black & Blue – The Place For Steak.

We’ll meet Chef de Cuisine Michael Knowles.He started cooking at age 14! Chef Michael cooked at Wolfgang Puck’s Postrio in San Francisco in the 90s. He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for discerning San Diego residents.

All of his pastas are made in-house along with some of the cheese.

His “Signature Indulgence” on the Black & Blue menu is “The Ultimate Surf & Turf” for $75.00. It’s also part of a betting challenge. How about Lobster Creamed Spinach as a premium side?

Travis RodgersTravis Rodgers is the easy-going Iron Man of personalities on AM 830 KLAA. Every weekday morning he’s on AM 830 KLAA talking sports for four hours beginning at 6:00 a.m. After he’s finished at 10:00 a.m. on AM 830 he continues his national show for Yahoo Sports Radio for another hour until 11:00 a.m. That’s five hours on Weekdays as the solo host.

He’s also the master of engaging with his listeners via Twitter.

Travis’ second favorite subject is good food. Did we say Mexican? We’ll talk assorted cravable eats with Travis!

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Preview of Los Angeles Times The Taste
Segment Three: Kedric Francis, Executive Editor, Orange County Register Magazine
Segment Four: Michael Rossi, Executive Chef, The Ranch Restaurant & Saloon
Segment Five: Freddy Vargas, Executive Chef, Scarpetta, Montage Beverly Hills
Segment Six: Brad A. Johnson, Restaurant Critic, The Orange County Register & The Los Angeles Register
Segment Seven: Chef Michael Knowles, Black & Blue Steakhouse, Valley View Casino
Segment Eight: Travis Rodgers, “The Travis Rodgers Show” on AM 830 KLAA

Show 39, August 24, 2013: Chef Michael Cimarusti of Providence and Connie & Ted’s continues…

Michael Cimarusti of Providence and Connie and TedsChef Michael picked-up his lobster tutorial and then took us through the preparation of a hot lobster roll. It’s deservedly one of the most popular menu items at Connie & Ted’s.

All the breads and buns used at Connie & Ted’s are prepared in-house by the pastry department. This even includes the oyster crackers used in the clam chowders. Michael observed that they make everything in-house except the ketchup.

Chef Cimarusti previewed the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.

Play

August 27: Hatch Chile Roast with Melissa’s / World Variety Produce at Bristol Farms Santa Monica

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority

Please join us each week at our new starting time of 10:00 a.m.

Today we’re at the brand new Bristol Farms (opened on Wednesday) store in Santa Monica broadcasting live. The address is 3105 Wilshire Blvd. If you’re in the neighborhood come on by. There is lots of parking in back of the store.

Melissa’s is roasting Hatch Chiles exhibition-style next to our broadcast location in front of the store’s entrance. They are also sampling incredible edibles using the most enticing Hatch Chile recipes from the new Melissa’s Hatch Chile Cookbook.

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Corporate Chef, Ida Rodriguez, will be with us to explain the widely expanding appeal of Hatch Chiles from New Mexico. The season is only six weeks. Chef Ida is the co-author of Melissa’s Hatch Chile Cookbook. She will be autographing books during the broadcast. Great for Holiday gifts.

Kevin Davis, the President and CEO of Bristol Farms joins us.

Kevin Davis CEO of Bristol FarmsBristol Farms has 13 stores in California including San Francisco. They are locally owned and based in Carson.

Bristol Farms opened their first store in Rolling Hills in 1982 and it’s quite a success story. Mr. Davis will provide insight on how a boutique food retailer with a point of difference can prosper among the giants of retailing!

Bristol Farms is expanding and opening new stores…

Robert Schueller of Melissa's World Variety ProduceDuane Gillis is a farmer based in the Mesilla Valley of New Mexico. He grows Hatch Chiles. This is the only place in the world where these coveted chiles are grown.

Robert Schueller is the long-time resident produce expert at Melissa’s. If it’s a fruit or vegetable he’s difficult to stump. He’ll be with us to provide all the stats on Hatch Chiles.

Michael Cimarusti of Providence and Connie and TedsCelebrity Chef Michael Cimarusti is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit and the crowds just keep on coming.

Chef Cimarusti previews the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.

Chef Michael joins us in Santa Monica to talk about cooking with chiles.

Roy Hendrickson of Zimzalu in Huntington BeachExecutive Chef Roy Hendrickson oversees Zimzala at The Shorebreak Hotel in Huntington Beach.

He makes a cravable Hatch Chile Ice Cream in-house.

Russ Parsons is the long-time Food Editor of the Los Angeles Times. He’s been covering food there for over 20 years. He’s written extensively about chiles. Like this story on New Mexico’s Green Chiles or this article about the amazing success of the Hatch Chile.

Russ will also be previewing his event for The Los Angeles Times’ The Taste next weekend.

Delilah SnellDelilah Snell is a prominent certified home canner and preserving expert. There are creative ways to preserve Hatch Chiles other than roasting and then freezing them.

Delilah was just in Hatch, New Mexico presenting a seminar on preserving Hatch Chiles.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority