Show 415, March 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.”

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand.

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 
“Belden Barns was recently voted one of USA Today’s Top Ten Winery ToursProprietors Nate and Lauren Belden are an amiable
couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice!  You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the New York-based non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish (a Hollingsworth Family favorite) is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

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

Play

Show 415, March 6, 2021: Restaurateur Kate Failor of Hudson House, Redondo Beach

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

“In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born.”

“With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from Pastry Chef Lindsay Miller’s A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Play

March 6: Hudson House, Bob’s Well Bread Bakery, Belden Barns, The Gourmandise School, Timothy Hollingsworth

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
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.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand. 

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property. In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.”

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours. Proprietors Nate and Lauren Belden are an amiable

couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out oflocally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from the rgeir culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for “Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

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

Kate Failor of Hudson House

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born. 

With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Bob Oswaks of Bob's Well Bread

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Bob Oswaks (with his hands in the dough) joins us.

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

“From day one, Belden Barns has been about much more than just wine. When we set out to build our business, we envisioned a winery that would offer unique, hands-on opportunities to learn about both farming and making wine. We were tired of traditional tasting rooms and determined to bring people closer to the land through experiences that were meaningful, sustainable, and ultimately unforgettable. Enter the Farm at Belden Barns. Wine is best enjoyed with food after all, and we are excited about creating a family business and brand that celebrates the full diversity of agriculture.”

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online… until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.”

Classes are conducted via Zoom. Most sessions are 75 minutes to 2 hours long. The Gourmandise School sends class participants recipes, equipment needs and shopping lists.

“Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.”

Chef Clemence de Lutz joins us whisk in hand.

Chef Timothy Hollingsworth

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. 

Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 (and increasingly growing) concern. Restaurants in Southern California are now again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

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 Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 111, February 21, 2015: Chefs Brooke Williamson and Nick Roberts, Playa Provisions

Brooke Williamson and Nick RobertsPlanned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th year!

This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event.

Past Food Fare Chefs of The Year will also be represented by Celestino Drago’s Drago Centro, Suzanne Goin’s A.O.C., Lucques and Tavern, Joe Miller’s Joe’s Restaurant, Susan Feniger’s and Mary Sue Milliken’s Border Grill and Alain Giraud’s Maison Giraud.

Chefs Brooke Williamson and Nick Roberts are our guests to provide the 411 on the upcoming Food Fare.

Play

Show 66, March 22, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

All of this and lots more incredible deliciousness on Saturday’s show!

Play

Show 66, March 22, 2014: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch (April?) is their latest venture, Playa Provisions.

Playa Provisions on the beachfront is multiple concepts under one roof. Highlights are a seafood restaurant with primo patio and a whiskey bar with its own menu.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

She has a new series on MTV.

Play

March 22: Brooke Williamson, Selanne Steak Tavern, Grand Central Market, Eat LBC, Food Network 20th Anniversary, Blue Bottle Coffee

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

All of this and lots more incredible deliciousness on Saturday’s show!

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch is their latest venture, Playa Provisions.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

There is a lot more than juicy steaks on the Selanne Steak Tavern menu.

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

Eat LBC Long Beach Restaurant WeekOver 50 Long Beach restaurants are participating in EAT LBC – Long Beach Restaurant Week, the city’s first-ever Restaurant Week. The dates are March 30th through April 5th.

Several prominent Long Beach neighborhoods are represented including Downtown, East Village, Downtown Waterfront, Belmont Shore, Belmont Heights, the PCH Corridor and East Anaheim/Zafaria District. In addition to their regular menu, each restaurant will offer a special three-course menu during Restaurant Week which includes an appetizer, entrée and dessert for $26 at casual eateries, and $38 at fine dining establishments. Tax and gratuity are additional.

Restaurants participate in restaurant weeks to persuade first-time guests to return. You see restaurants at their very best and the menus are value priced.

Co-producers Elizabeth Borsting and Terri Henry join us to preview Restaurant Week.

Clearly The Food Network which celebrated it’s 20th Anniversary last year has had a major influence on American popular opinion. They had to create a 2nd channel, “The Cooking Channel,” to accommodate all the potential sponsors who wanted to be represented. It’s now actually cool to talk about food and cook. Dudes share recipes…Chefs have become huge celebrities. Wolfgang Puck is better known World Wide than a lot of film and TV celebrities.

Eric BoardmanFood Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series “Calling All Cooks.” The concept was the host going into the guest’s home kitchen where they make (with the series host) a recipe they are famous for in their immediate social circles, family or community. A lot were shot in Southern California but some exotic locations were used, too. The guests were talented home cooks.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is back with us to talk beef. We’ll talk about wet and dry aging and the cuts of steak. We’ll also weigh-in on whether having the bone-in on a steak adds moré flavor once it’s cooked.

James Freeman of Blue Bottle CoffeeBlue Bottle Coffee is a sensation for coffee lovers in San Francisco and New York. They are soon to arrive locally in Venice on Abbot Kinney Blvd. and in Culver City.

Blue Bottle Coffee was a big hit at the recently concluded Natural Products Expo West @ the Anaheim Convention Center. They were there to introduce their newest product, Cold Brewed New Orleans Iced Coffee packaged in a mini milk carton. It was one of the biggest hits at the show and the talk of the floor!

Founder and CEO James Freeman is with us to provide the background. He was actually at the show pouring samples!

Blue Bottle Coffee – New Orleans Iced Coffee. Blended with chicory, cane sugar & Clover Organic Milk.

“Near the beginning of the 19th Century, the French brought chicory-infused coffee to New Orleans. Two hundred years later we crafted our own organic, cold—brewed version for our farmers market stand, adding cane sugar and whole milk. We hope you enjoy it as much as we do.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Show 29, May 18, 2013: Craig Strong, executive chef of Studio at Montage Laguna Beach

Chef Craig StrongFor the 3rd year Chef Craig, Studio, and Montage Laguna Beach are hosting the Orange County “Taste of the Nation” benefit for Share Our Strength. Share Our Strength’s national mission is hunger relief.

One hundred percent of the ticket revenue from June 2nd goes to local Orange County hunger relief organizations for programs. All expenses are covered by donations and sponsors. That’s highly unusual!

The event itself is an elaborate, walk-around tasting on the oceanfront bluff (with views of the Pacific) of Studio with food tasting stations from Studio and celebrity chefs from around the country. There are also premium wines served. Guests have the chance to really interact with the chefs and winemakers in a relaxed environment.

The impressive chef line-up includes Alan Wong from Alan Wong’s in Honolulu, Josiah Citrin of Melisse in Santa Monica, and Brooke Williamson of Hudson House in Redondo Beach, the 1st runner up on this season’s “Top Chef” series on Bravo.

Tickets in advance are $150, and the VIP Meet the Chef experience is $250.

Play

May 18: Sherry Yard, Craig Strong, Bill Esparza, Martin Blin, Marcus Samuelsson

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Sherry YardSpecial treat for this Saturday’s show. Pastry princess Sherry Yard is guest hosting the “SoCal Restaurant Show.” She was Wolfgang Puck’s long-time pastry chef until departing after the Oscars this year to embark on a restaurant project of her own.

Sherry Yard is a multiple James Beard Award-winner for both the pastry arts as well as writing. These coveted medallions are the Oscars of the food world! Sherry was just in New York for the annual Beard Awards presented at Lincoln Center. Sherry will tell us what it’s like to be backstage and onstage in Manhattan during the Beard Awards.

Chef Craig StrongCraig Strong is the executive chef of Studio at Montage Laguna Beach. This is one of Orange County’s elite fine-dining destinations. It’s housed in its own architecturally distinctive building on the luscious grounds of Montage and the added bonus is the view of The Pacific.

On Sunday, June 3rd Chef Strong and his team are again hosting the annual Share Our Strength – Taste of the Nation benefit in Studio and the adjacent grounds. It’s a refined walk-around wine and food tasting afternoon with incredible tastes from some of the most high profile chefs in the country. Alan Wong from Alan Wong’s in Honolulu is one of the distinguished visiting chefs. Chef Alan cooks for the President at Alan Wong’s when he visits Honolulu. Also Chef Brooke Williamson of Hudson House in Redondo Beach. She was the runner- up in this season’s “Top Chef” series on Bravo!

Bill EsperanzaSaxophonist Bill Esparza has been dubbed the “Mexican Food Maestro.” As a hobby he’s developed an expertise (now a bustling 2nd career) in the foods of Baja California and the other culinary regions of Mexico. He leads escorted food tours there for journalists and food fans alike. He’s even given advice to Travel Channel’s Andrew Zimmern.

On Sunday, June 23rd he’s hosting LA Weekly’s Tacolandia Tacofest from Noon to 5:00 p.m. on the parking lot of the Hollywood Palladium.

33rd Annual Picnic de ChefsWhen a group of accomplished French chefs get together to cook guaranteed fun is always on the menu. The 33rd Annual Picnic des Chefs will be held on Sunday, June 2, 2013 at Vasa Park in Agoura Hills. This picnic is organized annually by the Club Culinaire of Southern California to benefit area charities.

On hand will be food tasting stations from 20 area restaurants complimented by premium wines from 20 wineries.

Chef Martin Blin the executive chef of Sofitel Los Angeles (across from the Beverly Center) and the President of the group joins us with all the appetizing details.

Back to our conversation with Sherry Yard.

Her new venture is the reimagined Helms Bakery (under construction) in partnership with Sang Yoon of Father’s Office and Lukshon. This will be on the site of the original Helms Bakery, an iconic food landmark and brand established in 1931 (with home delivery) which sadly closed in 1969.

Marcus Samuelsson and Andy Harris at a Taste of Harlem in Baldwin HillsMarcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem really needs no introduction. Among his many achievements he orchestrated the menu for President Obama’s first State Dinner at the White House during his initial term.

His excellent memoirs, Yes, Chef, is now in paperback. It just earned a James Beard Award. It’s a must read for any young person contemplating a career in the culinary arts. Chef Marcus is brutally honest in recounting his achievements and failures on the lengthy path to the major success he now is.

Podcasts

Segment One: Pastry Chef Sherry Yard
Segment Two: Craig Strong, executive chef of Studio at Montage Laguna Beach
Segment Three: Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California
Segment Four: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California
Segment Five: Pastry Chef Sherry Yard, Celebrity Chef discusses the new Helms Bakery
Segment Six: Marcus Samuelsson, chef / proprietor of Red Rooster and Ginny’s Supper Club in Harlem

Show 23, March 30, 2013: Chef Brooke Williamson of The Tripel in Playa del Rey and Hudson House in Redondo Beach

Brooke Williamson of Hudson House and TripelChef Brooke made all of SoCal proud on February 28th as she competed in the intense finale of “Top Chef-Seattle,” which was Season 10 for the popular series. This was a 2-part conclusion done before a live audience at Head Judge Tom Colicchio’s Craft in Century City.

When the smoke had cleared on her 5-course cookoff  Brooke came up as the runner-up which is still an incredible achievement! Every year the level of competition on “Top Chef” gets tougher and tougher.

Some of her “Top Chef” dishes will become new specials at Hudson House. The Tripel is a casual, neighborhood gastropub (30 seats) with 14 craft beer selections available on tap at any time and simpler, satisfying fare.

One of her earned perks is that Chef Brooke has just been added to “Top Chef: The Cruise” on the Celebrity Constellation sailing from Miami from April 11th to 15th with stops in Key West and Cozumel.

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