“Riip Beer Company, emerging in 2014 from Sunset Beach, California, was the vision of two brothers-in-laws with a profound love for craft beer. Their journey began modestly with a 20-gallon home brewing setup but quickly escalated to iconic status within the craft beer realm. Faced with early financial challenges, they ingeniously utilized a 1931 Helms Bakery coach to distribute their unique brews, rapidly building a formidable reputation. Their success was magnified by an array of accolades from the Great American Beer Festival & various other prestigious competitions, catalyzing significant growth and collaborations.”
“Riip is more than just a brand; it encapsulates a lifestyle of excitement and passion, resonating through expressions like “stoke” and “rad.” This ethos, deeply ingrained in every aspect of Riip, from their beers to their community, transcends mere branding, offering an immersive, life-affirming experience.”
“Riip Beer and Pizzeria South HB, known for award-winning beer and quality comfort food, is located on the corner of Magnolia and Garfield in the Home Depot parking lot, occupying the historic site of the iconic Fitzgerald’s Irish Pub, a beloved dive bar that served Huntington Beach for 40 years. This storied venue, with its “if these walls could talk” charm, invites you to step back into the 90s when pizza parlors were the go-to family spot. This family-friendly pizzeria features award-winning handcrafted beers, delicious food, a variety of wines, and a small arcade.”
“The walls, lined with old oak wood, add a touch of nostalgia and a gritty warmth, creating a unique, casual, and relaxed atmosphere. Come experience the cozy, welcoming vibe that makes Riip Beer & Pizzeria South HB the perfect place to unwind and enjoy great food and drinks.”
Riip’s culinary veteran, Tyler Caran, Riip’s Executive Chef and General Manager, joins us.
Our heartfelt concerns to all the area residents impacted by the tragic fires in Pacific Palisades and Pasadena / Altadena. In the hospitality community chefs and restaurateurs have lost both homes and their businesses.
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series, LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.” Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine. Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done. He’s focusing on coordinating supply & product donations for L.A.’s Dream Center.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”
“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”
“While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”
Andy Harris, Executive Producer and Co-host previews the show.
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.” Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.
Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. When it comes offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew Explains what’s being done.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections.
“The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.”
“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”
Next up for LOST LA is “Cold War Secrecy” airing Tuesday, January, 14th at 7:30 p.m. on PBS SoCal and Wednesday, January 15th at 8:00 p.m. on PBS SoCal Plus.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not?”
“The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price.”
“From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”
“For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit Dine SYV or follow Visit the Santa Ynez Valley on Instagram, Facebook, and X.”
Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”
“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”
“While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”
Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge located min Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.”
“Born and raised in the vibrant city of Boston, Kristin Puttkamer’s journey to becoming the esteemed Executive Chef at Canopy Wine Lounge in Palm Springs is marked by an exciting array of experiences and a passion for culinary excellence. Puttkamer’s early exposure to different cultures ignited her love for food and hospitality. Puttkamer later honed her skills through formal education at The Culinary Institute of America in Saint Helena, California. During her studies, she embarked on an externship at the Michelin Star restaurant, State Bird, where her culinary prowess caught the attention of Darioush Winery. A Darioush, she worked under Michelin Star Chef Chris Lemerand and Chef Sean Massey, embracing the challenge of crafting innovative menus inspired by California’s seasonal bounty and Persian influences, enhancing the winery’s culinary experience for guests. In 2024, Kristin’s culinary journey reached new heights as she accepted the role of Executive Chef at Canopy Wine Lounge in Palm Springs.”
“Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. In addition to the Desert Wren Pinot Noir, 2023 Sonoma Coast there will be other future Desert Wren releases.
“Canopy Wine Lounge invites guests to unwind in style and enjoy their diverse selection of wines five days a week. As a wine lounge, Canopy offers a diverse selection of wines in a brilliantly curated atmosphere with the relaxed appeal of your neighborhood wine bar.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires this week in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“From Jessica B. Harris, the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions. Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.” Jessica B. Harris is our guest providing the background of Kwanzaa.
Baker Dean Kim’s OC Baking Co’s eagerly anticipated edible Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries from Crema Artisan Bakers. Also, Lisa Gilmore’s Soup’d Up’s Baked Potato Soup with Chili (award-winning.) Master Baker Dean Kim of OC Baking Co., Lisa Gilmore of Soup’ed Up and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu.
If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.” Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.
“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (coming soon) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.
This 14,000 square foot upscale food emporium is the 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in Southern California in 2024. In addition to the lavish Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate. Our guides to all things Helms Bakery are Restaurateur Sang Yoon and Executive Chef Nanor Harboyan.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Listeners have been asking for it and, now, it’s finally here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Let’s bring the Family together cooking in the kitchen. Chef Andrew has all the particulars.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-bee) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.
This 14,000 square foot upscale food emporium is the ambitious 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is easily in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.
In addition to the Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate.
Don’t miss the faithfully realized miniature Helms Bakery delivery truck on display made from 16.7 pounds of gingerbread and 7.4 pounds of candy!
Chef Sang Yoon takes a break from packaging the fresh Tuna Sandwiches to join us. We’re also joined by Helms Bakery’s Executive Chef Nanor Harboyan with a freshly baked iced Cinnamon Roll at the ready.
Andy Harris, Executive Producer and Co-host previews the show.
“From Jessica B. Harris, the award-winning author of High on the Hog — inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions. Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.” Jessica B. Harris is our guest providing the background of Kwanzaa.
Baker Dean Kim’s OC Baking Co’s eagerly anticipated edible Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries from Crema Artisan Bakers. Master Baker Dean Kim of OC Baking Co. and Leslie Nguyen of Miss Mini Donut join us to preview what’s on the Holiday Market’s tantalizing menu.
If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.” Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.
“The Helms Bakery, a modern interpretation of the original (closed in1969) including a multi-space layout with a (coming soon) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.
This 14,000 square foot upscale food emporium is the 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in Southern California in 2024. In addition to the lavish Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate. Our guides to all things Helms Bakery are Restaurateur Sang Yoon and Executive Chef Nanor Harboyan.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Listeners have been asking for it and, now, it’s finally here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Chef Andrew has all the particulars.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“From Jessica B. Harris, the award-winning author of High on the Hog — inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake and Cookbook, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.”
“Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake and Cookbook offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day.
“Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new,A Kwanzaa Keepsake and Cookbookis a book to cherish, and one that families will turn to again and again.:”
Jessica B. Harris is our guest providing the background and significance of Kwanzaa.
Master Baker Dean Kim’sOC Baking Co’s eagerly anticipated Christmas Market returns on Monday, December 23rd from 8:00 a.m. to 1:00 p.m. at the production bakery in Orange. In addition to Dean’s incredible breads a collection of local artisan food producers will also be in attendance. Look for Leslie Nguyen’s Miss Mini Donuts and yummy holiday pastries (Christmas cookies and pies) from Crema Artisan Bakers.
Master Baker Dean Kim of OC Baking Co. and Leslie Nguyen of Miss Mini Donut join us to preview a taste of what’s on the Holiday Market’s tantalizing menu.
If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.”
“Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.”
“Aebleskiver pans are a versatile addition to every kitchen. Home cooks will love the variety of dishes they inspire – from the simple jam-filled and drizzled with syrup to the guest-worthy Cheesy Chorizo Aebleskiver with Heirloom Tomato Salad. With gluten-free and vegan options, plus accompanying sauces, jams, glazes and mustards, the humble Aebleskiver rises to the heights of sophistication.
Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.
“The Helms Bakery, a modern interpretation of the original (closed in 1969) including a multi-space layout with a (soon-to-bee) full-service restaurant, Dinette, for breakfast and lunch (to open at a later date), a dedicated bakery with takeaway counter for prepared foods, as well as a retail section of specialty products, is now open in the soft open phase.” Hours are limited from 8:00 a.m. to 2:00 p.m. from Thursday to Sunday.
This 14,000 square foot upscale food emporium is the ambitious 12-year dream of Chef Sang Yoon (Father’s Office) and is easily the most ambitious food venture to launch in the Southland in 2024. No one is talking but the project cost is easily in the multiple millions. In the original Helms Bakery days this space was the loading area for the distinctive yellow Helms Bakery delivery trucks. The floors needed to be leveled and a second level dough kitchen was created and added to the space.
In addition to the Bakery Counter (cookies, cales, pies, pastries) there is a Coffee & Beverage Counter where the coffee beans are roasted and ground right there. You can even get the famous Dole Whip (of Disneyland fame) here. At the Deli Counter at Lunch there are a wide variety of sandwiches available on Helms fresh-baked breads. In the a.m. adjacent to the Deli Counter is a grab-and-go case with hot breakfast sandwiches. Everything is replenished and rotated during the day as appropriate.
Chef Sang Yoon takes a break from packaging the fresh Tuna Sandwiches to join us. We’re also joined by Helms Bakery’s Executive Chef Nanor Harboyan.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Listeners have been asking for it and, now, it’s finally here. It’s Chef Andrew Gruel’s first cookbook – Andrew Gruel’s Family Cookbook. Chef Andrew has all the particulars.
Russ Parsons is a veteran food writer and columnist for The LosAngeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.”
“California’s bounty of fresh produce inspires this homage to seasonal cooking, punctuated with engaging demos from Jessica Koslow (Sqirl), James Beard Outstanding Pastry Chef Sherry Yard(Helms Bakery), and Niki Nakayama (n/naka). In addition to offering a glimpse into these locally-inspired perspectives, the event will feature a roundtable moderated by Parsons that examines the rise of the “root-to-stem” philosophy with Gary Menes (Le Comptoir),Bruce Kalman (Union), and Ari Taylor (Alma).”
“Salt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.
Hidden, in plain sight, just South of Angel Stadium at the corner of State College and West Chapman Ave. in Orange is Chef Daniel Godinez’s Anepalco. Anepalco is a modern Mexican-French restaurant with a refreshing cocktail program.
Today’s guest host is Executive Chef Steve Samson of Sotto in Los Angeles located just East of Century City. He was previously the high profile executive chef at Piero Selvaggio’s Valentino in Santa Monica. Orange County diners remember him as the opening executive chef at Pizzeria Ortica in Costa Mesa.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
The incomparable Sherry Yard is a two-time James Beard Award-winner. Her Beard Foundation honors are for both her acclaimed dessert and pastry book as well as for Outstanding Pastry Chef. The Princess of Pastry joins us to chat about the upcoming C-CAP’s Sweet & Savory Spectacular benefit, iPic Theaters, and the soon-to-be Helms Bakery in Los Angeles.
Sherry is the honorary co-chair (with Suzanne Goin of Lucques, A.O.C. and Tavern) of C-CAP’s Sweet & Savory Spectacular Benefit set for Sunday Afternoon, Oct.,19th at The Art Institute’s campus in Santa Monica just above the airport. Both of Sherry’s current projects, iPic Theaters and Helms Bakery, will be serving distinctive tastes from their menus. Sherry serves on the Los Angeles Advisory Board of the Careers through Culinary Arts Program as well as on the National Board.
C-CAP provides at-risk high school students with culinary arts training. The best-of-the-best of these students compete for culinary scholarships to the top schools. In Los Angeles alone some $600,000 is scholarships were awarded this year! These promising students are the career hospitality people of tomorrow.
At the “Sweet & Savory Spectacular” Sherry will be serving her signature, from-scratch Naan-chos from iPic and the OMG cookie from Helms Bakery. Yum…
