Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part One

Dominick DiBartolomeo of the Cheese Store of Beverly Hills

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.”

“Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!”

“Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.”

The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024.

Proprietor Dominick Dibartolomeo is our guest with cheese slicer at the ready.

Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part Two

Dominick DiBartolomeo of the Cheese Store of Beverly Hills

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.”

“Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!”

“Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.”

The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024.

Proprietor Dominick Dibartolomeo continues as our guest with cheese slicer at the ready.

Show 376, June 6, 2020: “FEW for all” with Chefs Tyler Curtis, Mallory Cayon and Restaurateur Ramzi Budayr

Pick me Up Kit featuring granola, greek yogurt and cold brew coffeeWhat do a pair of entrepreneurial (and motivated) professional chefs and an accomplished, fine-dining restaurant General Manager do when they are suddenly furloughed from their DTLA hotel properties? They quickly start back to work generously feeding hungry people with fresh pasta through the Los Angeles Regional Food Bank and generating income. The unlikely success story is FEW for All.”

We’ll meet the dynamic and enterprising team of Restaurant General Manager Ramzi Budayr (ex-NoMad DTLA,) Pastry Chef Mallory Cayon (The Hoxton DTLA,) and Tyler Curtis (Chef de Cuisine – Pilot at The Hoxton.)

“It all started as an idea. COVID-19 hit all of us in ways no one could have imagined. But through our community, the lovely hearts of Los Angelenos and the support of YOU, FEW for all was born. We appreciate YOU.”

“FEW For All (otherwise known as Flour + Eggs + Water For All) was founded by a team of recently unemployed food & beverage workers to provide nourishment for the Los Angeles community during this unprecedented public health crisis.”

“Using three basic but increasingly scarce ingredients – flour, eggs & water – we make and sell homemade, restaurant-quality pasta, bake-at-home desserts and pasta sauces via our Instagram page @fewforall – and with every item purchased, we pledge to donate one pound of pasta to the Los Angeles Food Bank. In light of the massive spike in unemployment in the hospitality community as a result of the Coronavirus, we also offer fellow food & beverage workers free quarts of pasta should they lack the means to make a financial contribution.”

“We currently sell three pastas on our permanent menu: rigatoni, lumache & gluten free for $12 per quart, with special pasta shapes being launched weekly. We also sell pints of spicy pomodoro & pesto cheese fonduta for $10. For dessert, we offer bake-at-home cinnamon rolls for $8 per tin, and rolls of homemade, frozen cookie dough for $10, available in chocolate chip and gluten free peanut butter.”

“We offer pickup in the Arts District (at 672 S Santa Fe Ave) from 1PM – 6PM, Wednesday – Sunday. Free, contactless delivery is also available. We accept payment via Venmo & Zelle to minimize in-person contact.”

Show 85, August 23, 2014: Chef Michael Knowles, Black & Blue Steakhouse, Valley View Casino

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

We met 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, including the mozzarella. There is a fresh pasta selection each night.

He uses as many local suppliers as possible. His beef purveyor is San Diego’s Brandt Beef. Seafood is from family-owned Santa Monica Seafood (celebrating their 75th Anniversary this year.) Local produce comes from Crows Pass Farm in Temecula and the legendary Chino Farms in addition to other small farmers.

Chef Michael’s “Signature Indulgence” on the Black & Blue menu is “The Ultimate Surf & Turf” for a reasonable $75.00. That’s a meal…It’s also part of a betting challenge where you might get your dinner for free or at a reduced price. It’s interactive and all in good fun…

How about Lobster Creamed Spinach as a premium side with lots of tender bites of lobster?

Show 43, October 12, 2013: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the newly relocated zazu kitchen + farm located at The Barlow (a former apple juice processing facility restored and reconceived as a home for artisan food producers including boutique wineries) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s inviting patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by rural farms and vineyards. If a local didn’t tell you about it you’d probably never know it was even there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati. Their daughter operates a rabbit meat business.

October 12: Lindy & Grundy, Duskie Estes, Kristine Kidd, Brock Radke, Greg Daniels, Hawaiian Tropical Fruit

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Host Jet Tila and Producer Andy Harris preview the show.

Jet discusses the highlights of the Luckyrice Festival Night Market held last Saturday at the Cosmopolitan Hotel on The Strip in Las Vegas. Jet served some 1,100 portions to the enthusiastic guests.

Andy reviews the highlights of the Patchwork Show – Edible Edition at SoCo and The OC Mart Mix in Costa Mesa last Weekend. The show broadcast live from the South Coast Collection.

Erika Nakamura of Lindy and Grundy MeatsThe classic, full-service neighborhood butcher shop is alive, well, and prospering at Lindy & Grundy Meats in the Fairfax District of Los Angeles. Artisan butcher Erika Nakamura (half of the Lindy & Grundy team along with Amelia Posada) is with us to fill us in. Erika is a classically trained chef.

All of their premium meats are from humanely treated, grass fed animals and 100 per cent locally produced and sustainable. The partners only source meat from farms they have visited. They even inspect the harvesting facility where the animal is processed. They offer an alternative to commercial farming.

Lindy and Grundy hosts classes for true meat enthusiasts.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the new zazu kitchen + farm located at The Barlow (a former apple juice processing facility) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by farms and vineyards. If a local didn’t tell you about it you’d probably never know it was there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati.

Duskie Estes of the new zazu kitchen + farm in Sebastopol stays with us.

John Stewart learned the art of curing meats from Mario Batali’s father who has a highly-praised salumi business in Seattle. Visitors to zazu can watch John cure his acclaimed Black Pig Meat Co.’s bacon and salumi right there.

Zazu even has an experienced organic farmer on staff. He supervises the three spots of zazu’s soil including the MacBryde Farm where John and Duskie live with their children. The Farm is home to zazu’s chickens, ducks, turkeys, heritage wattle pigs, sheep, rabbits, goats and more.

Kristine Kidd Loyal readers of Bon Appetit Magazine will remember Kristine Kidd as the long-time Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

Brock Radke of Las Vegas WeeklyIn Las Vegas it’s who you know and the “SoCal Restaurant Show” is lucky to have Brock Radke as our insider on the ground in Las Vegas. Brock is the Food Editor of Las Vegas Weekly and joins us regularly to clue us in on what’s happening on the dynamic Las Vegas dining scene.

This morning Brock is giving us the 411 on Tom Colicchio’s Heritage Steak at The Mirage and Rick Moonen’s Rx Boiler Room at The Shops at Mandalay Bay. Brock recommends both new additions to The Strip’s dining choices.

We’re proud to be part of the hospitality industry as chefs and restaurateurs are some of the most generous folks we know. When there is a worthy cause they are there in a flash with food and support…

Greg Daniels of Haven GastropubWe know Chef Greg Daniels from the two Haven Gastropubs (Orange and Pasadena,) taco asylum and Provisions Market. From October 16th to 25th Chef Greg has assembled a group of distinguished OC chefs to raise money for children who suffer from Severe Acute Malnutrition (SAM) worldwide. It’s all under the playful banner of “PB&J for Good.”

Participating chefs will put their creative spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition.

Besides Haven Gastropub some of the high profile restaurants participating include ARC, Broadway by Amar Santana, Little Sparrow, LUCCA, and The Winery Restaurant & Wine Bar.

The State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland.

Sharwil AvacadoOn the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the lower 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy ?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joins us from The Big Island to explain what has changed…It’s a baby step.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Show 34, July 6, 2013: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant

Evan Funke of Bucato RestaurantChef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut the 3,400 square foot Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. It will have two dining patios. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato (“laundry” in Italian) will be modern Italian.

Having spent a lot of time in Italy Evan is a proud traditionalist. He will be making highly labor-intensive fresh pasta from scratch using a wood table. The Old World process will be visible (behind a glass wall) to guests.

He’s also excited about his wood-fired grill.

On Facebook he’s “Bucato.”