Show 573, April 13, 2024: Pizza City Fest Los Angeles with Steve Dolinsky, Founder

Steve Dolinsky of PizzaCityFest

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados.”

“Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers.” Included in the ticket price (both Regular and VIP admissions) are salads, desserts (including ice cream,) and beverages in addition to unlimited tastes of artisan pizza.

“In addition to the formidable list of participating pizzerias, Pizza City Fest Los Angeles has assembled an incredible line-up of chefs, authors and experts who will share both their knowledge and love of pizza in a series of panel discussions and demonstrations throughout the weekend.

The event is also encoring The Collab Lab, featuring one-off collaborations for two hours each day, pairing up chefs, farms or artisan producers with smaller pizza makers.”

“Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.”

“We’re thrilled to be back in L.A. for our 2nd annual Pizza City Fest!” said Founder Steve Dolinsky. “The pizza scene in Southern California continues to heat up, and so while we’ve brought back a number of the most popular pizzerias from last year, we’ve also found 13 new additions with styles ranging from artisan to Detroit to NYC slices. Our speaker series also brings some of the best-in-class dough pros to L.A. LIVE to share their expertise and students from C-CAP will once again be helping out these chefs during the day as they prepare, bake and serve pizzas straight from the oven.”

Steve puts down his ceremonial pizza peel and joins us.

Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part One

Celebrity Chef Carla Hall

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.”

“Chasing Flavor brings together so many of the things I am passionate about. It’s about food, and family, and sharing stories and history and travel. And more importantly, giving credit to the cultures that had a hand in a particular dish,” said Hall. “I’m really proud of this show. Everyone involved in making it, myself included, put their heart and souls into it. It was a wonderful adventure, and I can’t wait for others to share it.”

Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ.

Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part Two

Celebrity Chef Carla Hall

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.”

“Throughout the six half-hour episodes, Carla dives into American classics from shrimp and grits to hot chicken, to barbeque, and more. On one episode, Carla is on an unexpected dairy adventure that takes her from the United States, to Italy, and to Turkey to discover the origins of ice cream. Stopping at the top ice cream spots in New York and Philadelphia, Carla learns the unique churning methods used to give the classic dessert its smooth, creamy texture. Then, in Italy Carla gets a lesson on the difference between ice cream and gelato, and in Turkey, Carla is like a kid again playing with her food as she uncovers a unique ingredient that gives ice cream its silkiness.”

“Carla’s travels do not end there as she goes on a taco trip to Mexico and discovers how a vertical flame helped cultures collide to create tacos al pastor. She also explores how Jamaica helped to shape the flaky crust of chicken pot pie, and in Ghana, she gets a spicy taste of the roots of hot chicken with chef Eric Adjepong. With every bite in every country, Carla’s journey highlights the influences that have shaped American cuisine.”

Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ.

Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part One

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the Month of June

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part Two

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the month of June.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) continue the conversation on the Upcycled Food Series.

Show 472, April 30, 2022: Chef Lasheeda Perry of Queen of Flavor

Lasheeda Perry of Queen of Flavor

Lasheeda Perry, a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.”

“Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully rewarding career. She received her culinary education from Johnson & Wales, and has studied abroad in Ireland, Australia and China to enhance her culinary skills.”

“Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App.”

For the afternoon Chef Jet Tila book-signing to benefit C-CAP, Chef Lasheeda Perry creatively adapted the Coconut Sticky Rice with Mango dessert recipe from 101 Thai Dishes. The winning result was a Coconut Rice Pudding Cake with Thai Tea Ice Cream and Caramelized Peanuts.

Chef Lasheeda joins us with rolling pin in hand.

Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One

Sandra Cordero

“Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold.

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café.

Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two

Sandra Cordero

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold.

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café.

Show 367, April 4, 2020: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim

Michael Rossi of the Ranch Restaurant and SaloonThe Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Think 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula.

Available to Order & Pick-Up daily between 12 Noon and 7:00 p.m. Ordering starts at 9:00 a.m.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu at The Ranch with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

Executive Chef Michael Rossi joins us from curbside at The Ranch.

Show 304, December 29, 2018: James Mullins, Proprietor, Fill Bakehouse & Creamery, Costa Mesa

Fill Bakeshop and CreameryHow sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa. Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”

“Malasadas were popularized in Hawaii during the 19th century when Portuguese immigrants arrived in Hawaii to support the islands’ growing sugar cane business. Today, these delicate, sugar-dusted confections are an island icon; and to Mullis, they’re reminiscent of the welcoming, diverse culture of Hawaii.” Making the dough for a malasada is actually an intensive, two-day process.

“After years of research, Mullis put together a duo of illustrious chefs to bring his vision to life: Lincoln Carson (ex-Michael Mina Restaurant Group) and John Park. Today, Mullis proudly presents Fill, his ode to Hawaii and the embracing culture that shaped his childhood.”

“The islands are melting pot of culture, pulling culinary influence from the Philippines, Japan, and Portugal,” comments Mullis, who grew up in the small town of Kaneohe, Hawaii. “We represent the best of Hawaii’s embracing culinary culture at Fill with made-to-order malasadas, artisan fillings, and house-made, small-batch ice cream.”

Organic and GMO-free, Fill’s malasadas are a delicate-yet-doughy Portuguese pastry with a crisp, sugar-dusted exterior (choose from cane, cinnamon, or coconut sugar) which can be served with a variety of fillings including haupia (coconut custard), strawberry jam, Mandarin orange pastry cream, or malted chocolate.

In addition to Fill’s fresh-baked malasadas is a selection of small-batch ice creams with unique flavors that evoke a taste of the islands including a vegan Brown Butter Roasted Pineapple, Royal Kona Coffee, Roasted Black Sesame, and POG (passion fruit, orange, guava). The ice creams are made right there in-house in a dedicated, state-of-the-art health department certified frozen dessert production space.

Closed on Monday.

James joins us from Hawaii where he is celebrating the Holidays.