Show 355, January 11, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now an enticing preview of this Saturday’s scrumptious 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.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

Dine LBC Long Beach Restaurant Week is presenting a special, one day screening of Wasted!: The Story of Food Waste at The Art Theatre in Long Beach on Saturday, January 18th at 11:00 a.m. Wasted!: The Story of Food Waste is a documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Dine LBC’s Terri Henry is our guide. 

The iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor, Corona del Mar’s first and only English gastropub, is housed within Five Crowns. We gently pull Executive Chef Alejandra Padilla out of her busy kitchen for a chat.

Alchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn. Drew gently pulls the cork on Alchemy Restaurant and Bar for us.

Located in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, an intensive 3-day cooking program they call Southwest Culinary Boot Camp and extremely popular Restaurant Walking Tours led by Santa Fe School of Cooking’s chefs. Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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

Play

Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

Play

Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal Winter menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crowns’ cherished classic dishes.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

Play

January 11: Dine LBC, Five Crowns, Alchemy Restaurant and Bar, Santa Fe School of Cooking

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Screening of Emmy-winning documentary, “Wasted!: The Story of Food Waste” in Long Beach organized by DINE LBC Long Beach Restaurant Week
Segment Four: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One
Segment Five: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two
Segment Six: Alchemy Restaurant & Bar, Ashland, Oregon
Segment Seven: Santa Fe School of Cooking, Santa Fe, New Mexico Part One
Segment Eight: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Now an enticing preview of this Saturday’s scrumptious 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.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

Dine LBC Long Beach Restaurant Week is presenting a special, one day screening of Wasted!: The Story of Food Waste at The Art Theatre in Long Beach on Saturday, January 18th at 11:00 a.m. Wasted!: The Story of Food Waste is documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Dine LBC’s Terri Henry is our guide.

The iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor, Corona del Mar’s first and only English gastropub, is housed within Five Crowns. We gently pull Executive Chef Alejandra Padilla out of her busy kitchen for a chat.

Alchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn. Drew gently pulls the cork on Alchemy Restaurant and Bar for us.

Located in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, an intensive 3-day cooking program they call Southwest Culinary Boot Camp and extremely popular Restaurant Walking Tours led by Santa Fe School of Cooking’s chefs. Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

 

Terri Henry of Dine LBC and Terri Henry MarketingDine LBC is proud to present a one day screening of Wasted!: The Story of Food Waste at The Art Theatre on Saturday, January 18th at 11am. Wasted!: The Story of Food Waste is an Emmy-winning documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system.

WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century. The film is a must see for chefs, restaurant owners, home cooks and anyone interested in protecting the environment.

Dine LBC’s Terri Henry is our informed guide.

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crown’s cherished classic dishes. Think Lamb Shank with scallion potato pancake, horseradish puree and caramelized onion jus.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

Drew Gibbs of the Alchemy Restaurant and BarAlchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn.

“Alchemy Restaurant and Bar…Cuisine Transformed.” “Come explore the world of Alchemy…Tinctures, Elixirs and Transmutations. We focus on craft cocktails, boutique wines, and innovative cuisine to transform your experience into something truly memorable. Serving dinner, bistro fare and Sunday brunch in a setting that melds classic and contemporary in one breath.”

“The Winchester Inn is an award-winning hotel that has been a landmark in Ashland, Oregon for over 35 years. A family run establishment since it was founded in 1983, the inn and restaurant have provided luxury and comfort with a touch of familiarity and home to thousands of guests.”

“The 21-room inn offers guests supreme levels of quality, luxury and service: rooms, suites, cottages, tiered English gardens, award winning dining at Alchemy Restaurant and Bar, and convenient access to shopping, art galleries, and the Oregon Shakespeare Festival in downtown Ashland.”

“The inn has received numerous accolades, including Conde Nast “Best in the US”, placing it in the ‘Top 75’ list. The New York Times has described the Winchester Inn as “Ashland’s premier historic inn.””

Drew artfully pulls the cork on Alchemy Restaurant and Bar for us.

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“Raised on a ranch near the banks of the Snake River in Idaho, the Founder of the Santa Fe School of Cooking, Susan Curtis, truly has good food in her blood. Fishing, hunting and foraging added to the bounty of a communal table laden with fresh garden produce and home-cured meats. She raised her Santa Fe family in the same way, instinctively aware that a convivial sharing of work and pleasure makes life taste that much sweeter.”

“In 1989, Susan’s desire for a new chapter in life and her love for the traditional foods of Santa Fe anticipated the cultural shift towards a local sustainable lifestyle. Her foresight, focus and passion have made the Santa Fe School of Cooking a home-grown success story. Still actively involved at the School, Susan has co-authored numerous cookbooks on the foods of New Mexico and remains deeply committed to her family, her community, and to the original philosophy of the School, to celebrate and share the distinctive techniques and flavors of regional Santa Fe cuisine.”

“A Santa Fe native, the School’s Director of Operations, Nicole Curtis Ammerman, has immersed herself fully in the goals laid out by her mother, Susan Curtis. Nicole’s love of family and friends drew her back home to Santa Fe in 1993, and combined with business and marketing skills she honed at the University of Arizona, her dedication to New Mexico culinary traditions has enriched the scope and abilities of Santa Fe’s original cooking school.”

“Nicole added longer Culinary Boot Camp experiences to the School’s signature roster of traditional Santa Fe cooking classes and created our popular Restaurant Walking Tours, which not only benefit the School’s guests but also provide exposure for local Santa Fe restaurants. She has wholeheartedly embraced the School’s mission to support the Santa Fe food community, sourcing some of the School’s produce from employee gardens.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Screening of Emmy-winning documentary, “Wasted!: The Story of Food Waste” in Long Beach organized by DINE LBC Long Beach Restaurant Week
Segment Four: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One
Segment Five: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two
Segment Six: Alchemy Restaurant & Bar, Ashland, Oregon
Segment Seven: Santa Fe School of Cooking, Santa Fe, New Mexico Part One
Segment Eight: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Show 301, December 8, 2018: Ryan Wilson, Lawry’s Restaurants, Inc. Part One

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants.

Ten years ago when he started with Lawry’s his first project was developing (with his colleagues) the uber successful SideDoor in Corona del Mar adjacent to Five Crowns.

We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

Play

Show 283, July 28, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the enticing preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming atch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? We’ll find out from Chef Andrew and also discover the remedy for the wet sock conundrum with the crust on the fish.

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

Play

Show 283, July 28, 2018: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service

Tommy MartinBrit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor.

“In 1968, our favorite Brit, Tommy Martin, moved to Orange County from the East Coast. Seeing Five Crowns’ Tudor architecture and red English phone booth, he quickly applied for a job, sensing he and the restaurant would be a perfect fit. Lucky for us he was right. Little did we know that half a century later, after working as bartender, wine captain and now as our Guest Ambassador, Tommy would be Lawry’s longest serving active co-worker.”

“His energetic, positive attitude and genuine desire to make every moment memorable have endeared him to two generations of guests. For many, a night at Five Crowns without a visit tableside from him doesn’t quite seem the same. For first-timers, meeting such a colorful and charming character, English accent and all, has been a wonderful introduction to the restaurant, its hospitality and its history.”

When you see Tommy at Five Crowns ask him about the night Elizabeth Taylor came in and had a special request…

Five Crown’s Guest Ambassador, Tommy Martin is our guest.

Play

July 28: Harissa Restaurant, King’s Fish House, Stu and the Kids, Melissa’s Produce, Superfine Pizza, Five Crowns

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Now a tempting preview of this Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, A carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming Hatch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with no added filler.

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

Alain Cohen of Harissa RestaurantHarissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too.

Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food

Indeed, Chef Cohen’s harissa sauce stays true to the family recipe, that dates back generations to Tunisia—and while Harissa’s harissa has heat, the emphasis is on balance, not just spicines

“Tunisian cuisine is more savory than its Moroccan neighbor, which leads into the sweet side. Central to Tunisian cuisine is couscous, and you will find the dish well represented in our menu. As well, sample Chef Cohen’s signature Tunisian specialties–including house-made merguez sausage, traditional break pastry, fricassee, and pates a la but argue. Chef Cohen’s sausage making skills are also on display with our house-made charcuterie. And that’s just the beginning…”

“Chef Cohen has created a menu with something for every taste. Start with our diverse appetizer menu–if your taste runs to small plates and a glass of wine or beer. For a simpler lunch, enjoy our salads and sandwiches. And, if you want to immerse your palate in French Tunisian cooking, well, there is a full page devoted to these satisfyingly classic dishes.”

We’ll catch up with Chef / Proprietor Alain Cohen.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course.

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

Stuart SkverskyThe 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising-star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $500,000 for the charity, including last year’s astounding record of $158,000 accumulated from the Los Angeles festival, fundraising on the east coast and online donations during 2017.

Stu and The Kids supervises 29 kids, including eleven that received scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles. The charity hopes to increase the awards to twelve, four-year university scholarships in the coming year.

Tickets for advance general admission, VIP admission and kids may be purchased online.

Executive Director & Founder, Stuart Skversky provides the preview.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryIt’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending.

A late-season variety grape with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese. Choose grapes that are firm, with no bruises, decay or shatter (loose grapes that have fallen off the stem). Vine stems should to be green and pliable, never dried out.

Also the incredible Hatch Chile season will launch the first week in August. These flavorful peppers are exclusively grown in the Mesilla Valley of New Mexico and are only available annually for a short season in August and part of September. They are considered by discriminating chile aficionados to be the best peppers in the world. We’ll get a fiery preview.

Steve Samson of Sotto and RossobluChef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known.

Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. The mission is to use as many local, premium ingredients as possible. It’s by-the-slice or whole pies. Unusually the pizzas are cooked in an electric deck oven from Sweden. It gets up to temperature quickly and Chef Steve has found it to be more energy efficient than gas.

By-the-slice options include Tomato, Mozzarella, and Grana Padano ; Four Cheeses & Spinach; Escarole, Red Onion, Salt Cured Olives, Chilies, Fresh Mozzarella and Smoked Provolone; Pepperoni, Tomato, Mozzarella and Grana Padano; and Tomato, Garlic, Capers, Oregano, Chilies, Mint, Parsley, Basil and Extra Virgin Olive Oil (Vegan).

Chef Steve joins us with a finishing splash of California olive oil.

Delivery is on the horizon.

Tommy MartinBrit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor.

“In 1968, our favorite Brit, Tommy Martin, moved to Orange County from the East Coast. Seeing Five Crowns’ Tudor architecture and red English phone booth, he quickly applied for a job, sensing he and the restaurant would be a perfect fit. Lucky for us he was right. Little did we know that half a century later, after working as bartender, wine captain and now as our Guest Ambassador, Tommy would be Lawry’s longest serving active co-worker.”

“His energetic, positive attitude and genuine desire to make every moment memorable have endeared him to two generations of guests. For many, a night at Five Crowns without a visit tableside from him doesn’t quite seem the same. For first-timers, meeting such a colorful and charming character, English accent and all, has been a wonderful introduction to the restaurant, its hospitality and its history.”

Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Show 269, April 14, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a tantalizing preview of Saturday’s decadent 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico</strong> is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. Don’t forget Five Crowns as an excellent choice for Mom on Mother’s Day. Chef Padilla joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bow! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder & restaurateur Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her three Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

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Show 269, April 14, 2018: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. Chef Padilla joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

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