Show 443, September 18, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch. Proprietress Debbie Thomas joins us.

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.” “With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.” Beth Lee is out guest with rolling pin in hand.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable upper level covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary. Proprietor George Barker joins us with an update.

El Granjero Cantina under the culinary direction of Chef Jenni Sklar, celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a diverse range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave- based spirits of Mexico with frozen margaritas and cocktails on tap.”

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing have come together to create a one-of-kind product, Passion Fruit Hard Kombucha.” “Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.” Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a chilled can of Passion Fruit Hard Kombucha and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the very busy participating chefs. We’ll get a wrap-up report.

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

Play

Show 443, September 18, 2021: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered 2nd level patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary as a welcome addition to the burgeoning San Juan Capistrano dining scene.

A new menu item is PEI Mussels with Peach Harissa and served with 61hundred Sourdough.

The Mayfield Market is stocked with premium food products made in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker joins us with an update.

Play

September 17: Thomas Hill Organics, Beth Lee, Mayfield Restaurant & Market, El Granjero Cantina, Golden Road Brewing

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles
Segment Three: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook
Segment Four: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano
Segment Five: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One
Segment Six: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part Two
Segment Seven: Brewmaster Victor Novak, Golden Road Brewing – collaboration with Kombrewcha Hard Kombucha
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch. Proprietress Debbie Thomas joins us.

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.” “With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.” Beth Lee is out guest with rolling pin in hand.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary. Proprietor George Barker joins us with an update.

“El Granjero Cantina under the culinary direction of Chef Jenni Sklar, celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave- based spirits of Mexico with frozen margaritas and cocktails on tap.”

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing have come together to create a one-of-kind product, Passion Fruit Hard Kombucha.” “Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.” Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a chilled can of Passion Fruit Hard Kombucha and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is the Host Chef for the Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. We’ll get a preview of this unusual dining experience. Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the very busy participating chefs. We’ll get a wrap-up report.

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

Debbie Thomas of Thomas Hill Organics

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch.

“With a dynamic menu reflecting Paso Robles’ local abundance, Thomas Hill Organics sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food.”

“Thomas Hill Organics believes in the significance of organic, regionally-produced food, working with California purveyors for their poultry, fish, beef, lamb, and exotic meats. Nearby farmers provide their fruits and vegetables, which are always straight-from-the-earth fresh, and the breads are crafted by local bakers who are celebrated artisans of their trade.”

Proprietress and Founder Debbie Thomas joins us.

Beth Lee author of the Essential Jewish Cookbook

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.”

“With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.”

“Beth A. Lee grew up on the East Coast before moving to Northern California, far away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and pursued a marketing career in Silicon Valley.”

“In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.”

Beth Lee is our guest with rolling pin in hand.

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary as a welcome addition to the burgeoning San Juan Capistrano dining scene.

The Mayfield Market is stocked with premium food products made in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker joins us with an update.

Jenni Sklar of El Granjero Cantina

El Granjero Cantina under the culinary direction of Chef Jenni Sklar, (ex-Lucques and Son of a Gun) celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.”

“El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave based spirits of Mexico with frozen margaritas and cocktails on tap.”

El Granjero serves Lunch (weekdays) and Dinner nightly and a newly introduced Weekend Brunch.

Chef Jenni Sklar is our guest with fresh guacamole in hand.

Victor Novak of Golden Road Brewing

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing came together to create a one-of-kind product, Passion Fruit Hard Kombucha.”

“Now on shelves throughout California for a limited-run, Passion Fruit Hard Kombucha reflects the unique personalities of both collaborators – nailing Kombrewcha’s penchant for refreshing fruit flavors and Golden Road’s fan-favorite fruit-forward beers and seltzers. This tangy, refreshing, gluten-free, 100% organic beverage is brewed to 6% ABV through natural fermentation.”

“Passion Fruit Hard Kombucha will not only appeal to hard kombucha lovers, but all consumers, including those who may love hard seltzers, wine, craft beers, or are seeking alternative and refreshing beverage options to cap off the remaining weeks of the summer season.”

“Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.”

“Passion Fruit Hard Kombucha is now available in 12 oz. can six-packs at select retailers throughout California while supplies last.”

Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a can of a properly chilled Passion Fruit Hard Kombucha and joins us.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is the Host Chef for the high-profile Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. We’ll get a preview of this unusual dining experience.

Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the participating chefs. We’ll get the wrap-up report.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles
Segment Three: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook
Segment Four: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano
Segment Five: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One
Segment Six: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part Two
Segment Seven: Brewmaster Victor Novak, Golden Road Brewing – collaboration with Kombrewcha Hard Kombucha
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 417, March 20, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday. Christy Vega is our guest with a Los Lucadores Foo in hand.
 
Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the Los Angeles Council for C-CAP (Careers through Culinary Arts Program and also is a member of the National Board of Directors for C-CAP. In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago Beverly Hills (with proper social distancing of the tables.) Barbara shares the memorable experience with us.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The operating days, and hours, have just been extended. All seating on the 2nd level patio and in the main dining room is properly socially distanced. Proprietor George Barker and Executive Chef Jayro Martinez join us.

“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course nightly tasting Menu,) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.) We’ll meet Chef Dave Beran.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” As if restaurants didn’t have enough to contend with right now the insidious Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part One

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us.

Play

Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part Two

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez continue with us.

Play

March 20: Casa Vega, Barbara Fairchild, Mayfield Restaurant & Market, Dave Beran

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part One
Segment Three: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part Two
Segment Four: Food & Travel Journalist Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine)
Segment Five: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part One
Segment Six: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part Two
Segment Seven: Restaurateur & Chef Dave Beran, Pasjoli, Santa Monica
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday. Christy Vega is our guest with a Los Lucadores Foo in hand.

Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the L.A. Council for C-CAP (Careers through Culinary Arts Program) and also is a member of the National Board of Directors for C-CAP. In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago Beverly Hills (with proper social distancing of the tables.) Barbara shares the memorable experience with us.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The operating days, and hours, have just been extended. Proprietor George Barker and Executive Chef Jayro Martinez join us.

“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course nightly tasting Menu,) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.) We’ll meet Chef Dave Beran.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” As if restaurants didn’t have enough to contend with right now the insidious “Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Christy Vega of Casa Vega

Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday.

“The Foo Fighters taco has returned to Casa Vega through the end of April. Originally launched in December 2020 as the second installment of the restaurant’s charity band tacos (following the initial launch with Fall Out Boy in October), the special collaboration was cut short when the restaurant temporarily closed that month in response to new COVID restrictions. Now that Casa Vega has reopened for dine-in and take-out, the taco has returned as a special combo plate (Foo Fighters Especial) created by Foo Fighters lead singer Dave Grohl—inspired by his passion for smoking meat—as well as a cocktail.” The libation is the Los Lucadores Foo with a shot of La Gritona resposado, fresh lime juice and Modelo Especial.

“The profits from each taco are donated to No Us Without You, a charity providing food security for undocumented back of house staff and their families created by Va’La Hospitality in the early weeks of the pandemic. As Casa Vega celebrates its 65th anniversary this year, expect more taco collabs and programming to be announced soon.”

Christy Vega is our guest with a Los Lucadores Foo in hand.

Journalist Barbara Fairchild

Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the L.A. Council for C-CAP (Careers through Culinary Arts Program) and also is a member of the National Board of Directors for C-CAP.

In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago Beverly Hills (with proper social distancing of the tables.) Barbara shares the memorable experience with us. She also provides us with an overview of C-CAP and the upcoming virtual culinary fundraising event they are presenting nationally on Thursday evening, April 29th with culinary celebrity Carla Hall as the honoree (and hosted by Marcus Samuelsson.)

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us.

Chef Dave Beran

“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course, seasonally changing nightly Tasting Menu) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.)

“Pasjoli is an elevated French bistro from award-winning chef Dave Beran. The restaurant pays homage to French cuisine utilizing the bounty of produce available in Southern California. Rooted in classic French cuisine and inspired by Parisian markets, Pasjoli reflects Beran’s thoughtful cooking style, showcasing his creative touches on bistro fare.”

Prior to moving to California, Beran was the chef de cuisine at Alinea and executive chef at Next in Chicago where he received a James Beard Award for Best Chef Great Lakes and was named one of Food & Wine magazine’s Best New Chefs in 2014.

We’ll meet Chef Dave Beran.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine concern as recovery slowly starts to happen.

Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.”

As if struggling restaurants didn’t have enough to contend with right now the regrettable Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part One
Segment Three: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part Two
Segment Four: Food & Travel Journalist Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine)
Segment Five: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part One
Segment Six: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part Two
Segment Seven: Restaurateur & Chef Dave Beran, Pasjoli, Santa Monica
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 393, October 3, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Barbecue afficionados are overjoyed with the launch in August of the eagerly anticipated Heritage Barbecue from proprietors Daniel and Brenda Castillo in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) previously served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day (with proper social distancing) until the ‘cue runs out. Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Newly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15th Anniversary. The feature documentary was Directed (and Produced) by Remi Anfosso. He joins us from France.

Mayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished, historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. Proprietor George Barker and Executive Chef Jayro Martinez join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Ghost Kitchens in their various forms are seemingly on the fast growth track. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 393, October 3, 2020: Mayfield Restaurant and Market, San Juan Capistrano Part One

George Barker of Mayfield Restaurant and MarketMayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list created by a serious Mixologist along with an ample selection of craft beers and natural wines. All of the ingredients are organic.

Friday through Saturday (and Sunday afternoon) is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Already attracting a following is the Za’atar Fried Chicken with hot honey, house ranch and house pickles. (Wednesday and Thursday evenings it’s an a la carte menu with dishes designed to be shared.)

The daytime, a la carte menu (served Wednesday through Sunday,) offers menu categories of Dips, Breakfast Bits and Lunch Dishes.

The Mayfield Market is stocked with food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us with all the tempting details.

Play

Show 393, October 3, 2020: Mayfield Restaurant and Market, San Juan Capistrano Part Two

George Barker of Mayfield Restaurant and MarketMayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list created by a serious Mixologist along with an ample selection of craft beers and natural wines. All of the ingredients are organic.

Friday through Saturday (and Sunday afternoon) is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Already attracting a following is the Za’atar Fried Chicken with hot honey, house ranch and house pickles. (Wednesday and Thursday evenings it’s an a la carte menu with dishes designed to be shared.)

The daytime, a la carte menu (served Wednesday through Sunday,) offers menu categories of Dips, Breakfast Bits and Lunch Dishes.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez continue the conversation.

Play