Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

Play

Show 276, June 2, 2018: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine

Caroline StyneAt the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Play

June 2nd: Andrew Friedman, Carolyne Styne, Chaya Modern Izakaya, Ola Brew, Roaming Radish

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Program Note:
On Saturday, June 9th only we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon. We’ll get the highlights of his informed presentation.

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

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Caroline Styne2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant.

At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Yudo Tsunoda of Chaya BrasserieAfter four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17th century, then to an imperial summer villa in Japan in the 19th century. In the early 20th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike.

“CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

Owner & President Yuta Tsunoda has all the intriguing details.

Shawn O'ShaugnessyThe newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed its 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients.

“Did you know that a) More than half of the tropical fruit grown in Hawai’i falls to the ground and never makes it to market; b) U.S. demand for craft alcohols has doubled in the last 5 years, and c) Most beer and cider consumed in Hawai’i is imported? Our conclusion: it’s time Hawai’i County had its own brewery designed to turn the state’s abundance of produce into revenue for local farmers. And as the experienced beverage entrepreneurs who started Hawaiian Ola, we are the best team to do it.” 

Brett Jacobson
CEO, OLA BREW CO.

General Manager Shawn O’Shaughnessy taps the keg for us.

Jess and JP DowdellWould you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a one-of-a-kind dining experience that you simply won’t find elsewhere…

It’s only open for Dinner (by reservation only) on Wednesday, Thursday and Friday nights. It’s an extension of the well-known Roaming Radish Catering.

Also on the expansive grounds is an English Tudor house available for special events and stays. Between the restaurant building and the adjacent air strip is one of the single engine planes previously housed inside. Chef JP is even taking flying lessons.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of the state of farm-raised salmon. We’ll get the highlights of his informed presentation.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 223, May 13, 2017: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening got a passport good for generous free tastes at all 9 establishments including Center Hub bar. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrate citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

All of this and generous heaping helpings of extra deliciousness on this week’s show!

Play

Show 223, May 13, 2017: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine

Caroline StyneThe Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings.

Caroline Styne comes backstage with us to share all the appealing updates.

 

Play

May 13: Piero Salvaggio, Sam Fox, Original Hawaiian Chocolate Factory, Caroline Styne, Terry Smith

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet

Now a provocative preview of this Saturday’s packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening get a passport good for generous free tastes at all 9 establishments including Center Hub. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

The AM 830 KLAA Promotions Department has done it again. At 11:45 a.m. on Saturday our Question goes out on the airwaves. If you listen to the first half-hour of the show you’ll know the answer! If you are then the first caller to 1-714-2-830-830 with the correct answer then a Family 4 Pack of Halo tickets is yours. It’s for 7:07 p.m. on Wednesday evening May 17th. The Halos are playing the Chicago White Sox. Good luck!

All of this plus a cargo ship full of more deliciousness on today’s show!

Piero Salvaggio of Valentino Santa MonicaValentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef.

The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar. Valentino presents the finest and most elegant in wine pairing dinners, showcasing Sicily on May 19 and culminating with the Cal-Italian Spectacular on May 26, 2017.

Selvaggio will speak to guests about his personal memories, deep connections to the territory, and of his many discoveries and experiences during 40 years of visits to his homeland. Each menu will be seven courses of authentic regional specialties prepared with a contemporary take on traditional recipes.

The upcoming wine dinner for Sicily is priced at $99 per guest, $55 for wine pairings. The Cal-Italian finale can be reserved with a ten-guest minimum and is priced at $499 per guest, all-inclusive of menus, wines, taxes and gratuity.

Reservations are required and can be made by calling Valentino at 310.849.4313 or email Giuseppe Mollica at giuseppe@valentinosantamonica.com.

Complete menus can be viewed here –>

Sam FoxSam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. Sam is a nine-time James Beard Foundation Award nominee for Restaurateur of the Year.

We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout at the Hard Rock Hotel.

“The things that drive Sam are delicious food, amazing design and thoughtful hospitality. A master of details, you’re likely to find Sam snacking on the turkey pastrami sandwich from Culinary Dropout while personally developing the design plan for one of the several new restaurant concepts he’s launching this year. From selecting the perfect furniture fabric on one of his restaurant’s signature patios to determining the exact ratio of spirits in a new craft cocktail, Sam’s powerful attention to detail guides the business. Today, Fox Restaurant Concepts employs more than 6,000 people with plans for significant and strategic growth in years to come.”

Sam Fox is our guest.

Pam CooperThe Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory established in 1999. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality in a multi-step process.

“Welcome to Kona on the Island of Hawaii, home of Original Hawaiian Chocolate – the only chocolate of its kind in the world!”

“Beginning in 1997 we have dedicated ourselves to creating the most delicious and unique of chocolates – 100% Hawaiian made and grown. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao trees with a unique flavor that is world renowned.”

“We are the first producers to grow and process 100% Hawaiian cacao chocolate anywhere on earth. We process only Big Island grown cocoa beans. Our processing factory is completely self-contained, assuring total quality control from the fields to the final chocolate bars.”

“We invite you to experience our exceptionally unique chocolate, grown, harvested, processed and packaged in Hawaii – America’s own. And remember, Chocolate is Aloha!

Founder Pam Cooper joins us.

Caroline StyneThe Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings.

Caroline Styne comes backstage with us to share all the appealing updates.

Terry SmithSince 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America.

Smith joined the Angels in 2002 after serving as the radio voice of the New York Yankees Triple-A affiliate Columbus Clippers for 19 seasons. From 1983-1997, Smith also served as Sports Director on WBNS AM in Columbus, Ohio and was simply known as “The Voice” serving as play-by-play announcer for the Ohio State University Football and Basketball Radio Network from 1986-1997. Smith was recognized three times by the Ohio Associated Press for his sportscasts and WBNS AM was named the Outstanding Sports Operation in Ohio six times by the Associated Press.

We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

Vintagfe Sunset Strip Hamburger Hamlet“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet.

Marilyn passed away on May 3rd and we’ll reminisce about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet

Show 174, June 4, 2016: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine

Caroline StyneThe Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure — will offer patrons a broad range of enticing new, reimagined culinary experiences.

The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles culinary tastes since 1998. Beverage Maven Caroline Styne of The Lucques Group now uncorks the details of the new beverage program.

Highlights include:
The Wine Bar by a.o.c.
– L.A.’s favorite wine bar comes to life at the Bowl featuring artisanal cheese and charcuterie, market-fresh salads, grilled fish and meats. The wine list, curated by Caroline Styne, features only wines that are farmed sustainably, organically or biodynamically, and are made by small-production, artisanal winemakers. A selection of craft brew and farmers’ market-driven cocktails made with soju and other wine-based liquors complete the offerings. Menu Highlight: Soft Polenta with Wild Mushrooms, Mascarpone and Gremolata

Marketplace – Goin and Styne’s casual Larder café-marketplace comes to the Bowl offering grab-and-go salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches, cheese plates and foods prepared with the best local produce and products. Choose from a large selection of hand-picked wines, craft beers, sodas and waters as well as salty and sweet snacks such as Larder Baking Company cookies and brownies, candy, nuts and crackers. Menu Highlight: Slow-Roasted Salmon with Cucumber Yogurt, Quinoa and Turmeric

Lucques at the Circle – Fine dining for subscribers of the Pool Circle with a seasonal made-to-order menu and exceptional wine list styled from the award winning cuisine of Lucques, one of the defining restaurants of Los Angeles. Menu Highlight: Grilled Pork Chop with Cornbread-Chorizo Stuffing and Glazed Bing Cherries

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Show 174, June 4, 2016: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl Food + Wine

Suzanne GoinOur heartiest congratulations to multi-James Beard Award nominee, Suzanne Goin. On May 1st in a black-tie ceremony at Chicago’s Lyric Opera House Chef Goin was the recipient of the Outstanding Chef honors. This is the top culinary award presented annually by The James Beard Foundation.

The Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure  — will offer patrons a broad range of enticing new, reimagined culinary experiences.

The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles culinary tastes since 1998. Chef Suzanne Goin now joins us with all the tempting 411 on the diverse, revamped food selections.

“Dining has long been an integral part of an evening at the Hollywood Bowl,” stated Gail Samuel, Executive Director of the LA Phil. “With the combined creativity and excellence of our new team, we have developed exciting new culinary options that will enhance the concert-going experience and contribute to making a night at the Bowl unforgettable.”

Whether it’s a picnic, a bottle of wine, street food from around the globe, supper in your box seat or dining at one of the on-site restaurants, visitors can take advantage of a wide variety of options for all tastes and preferences, including signature vegetarian dishes. The full spectrum also extends to catered events with a variety of locations for both small and large groups.

Additional highlights of the new Hollywood Bowl Food + Wine choices include:

the backyard – Inspired by the gorgeous hills surrounding the Bowl, this newly designed al fresco space has the feel of your coolest friend’s chic backyard. Two large wood-burning grills are the focus of this farmers’ market-driven family-style restaurant serving shared plates of grilled fish, chops, steaks, grains, greens and an extensive raw bar. Menu Highlight: Wood-Grilled Swordfish with Green Olives and Preserved Lemon

Street Food and Snacks – Located throughout the Bowl grounds, these venues feature the diverse multi-cultural foods of Los Angeles: Bahn Mi; Specialty Hot Dogs and Sausages; Street Tacos; BBQ; and the Sweet Shop, featuring cupcakes and s’mores made onsite, as well as Larder Baking Company signature desserts and confections.

Buzz McCoy’s Marketplace – Located on the west side of the Bowl, Buzz McCoy’s Marketplace features freshly made grab-and-go salads, sandwiches and other hot and cold picnic-friendly foods as well as being home to the Sushi Bar — a pristine display kitchen where chefs prepare premium sushi which can be pre-ordered as well as purchased from the Marketplace. Menu HighlightKabamba Roll – Chili Mango

Food Trucks – In the main plaza and walkways, three retro-styled food trucks bring a sense of nostalgia through their vibrant visual design and selections of Rotisserie Chicken, Wood Fired Pizzas and Fish Tacos.

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