Show 75, June 7, 2014: Negroni Week. Chef Peter Serantoni of Brunos in Brea

Peter SerantoniCelebrating authentic Italian cuisine while raising a glass to a good cause has never been easier. From June 2nd to 8th, Brunos Trattoria in Brea will be participating in the nationwide Negroni Week, presented by Campari and Imbibe Magazine. A portion of the proceeds from every Negroni sold at Brunos during this time will benefit The Mobile Closet, a local organization which helps the community by distributing clothing and blankets to people in need.

Let’s root Brunos on…By the end of the week if Brunos comes out as the top fundraiser in the nation, Campari will donate an additional $10,000 to The Mobile Closet.

“The Negroni is a classic Italian cocktail, originating in Florence, Italy. Staying true to the heart and quality of Brunos’ beverage program, the Negroni at Brunos utilizes premium Italian spirits and liqueurs to create an authentic, memorable experience.”

Co-Owner and Chef Peter Serantoni is our guest. Brunos Trattoria is named after his father and mentor, Papa Bruno.

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Show 72, May 17, 2014: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

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Show 51, December 7, 2013: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author

Barbara FairchildBarbara has recently been in San Francisco over a couple of trips and shares some great dining in the City by the Bay.

Barbara’s first recommendation is the bit over a year old Rich Table in Hayes Valley. The principals are Evan and Sarah Rich. They are alums of Michael Mina, Coi and Quince so the credentials here are impressive.

Central Kitchen in San FranciscoCentral Kitchen is a new establishment from the team behind the incredibly popular Flour + Water (known for Neapolitan pizza.) Thomas McNaughton is the executive chef of both establishments. Barbara singled out the hen roulade with cauliflower, potato purée & oyster relish as a standout dish.

April Bloomfield of Spotted Pig in Manhattan fame has come West to revitalize the faded North Beach classic, Tosca Cafe. Spotted Pig was a pioneer of the now popular gastropub movement. Tosca has been cleaned up while retaining its classic charm with a new contemporary Italian menu. Added to the bar is a meat slicer and antipasti station. The kitchen was totally rebuilt and now is open.

Barbara suggests the fried artichokes appetizer and the chicken liver.

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