Show 477, June 4, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.

Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins. As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Chef / Proprietor Nathan Peitso is our guest.

Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January of 2021. Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” Christy Vega is our guest with a signature Casa Vega Margarita in hand.

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery (serving Breakfast and Lunch) feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it. Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother.” Baker Amy Dixon joins us with rolling pin in hand.

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. It’s National Cheese Day. Chef Andrew explains that seafood and cheese can be friends. We’re all looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious.

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

June 4: Sear Steakhouse, “America’s Classic” Casa Vega, The Baker’s Table

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part One
Segment Three: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part Two
Segment Four: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part One
Segment Five: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part Two
Segment Six: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One
Segment Seven: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at The Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.

Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins. As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Chef/Proprietor Nathan Peitso is our guest.

“Casa Vega is a Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January of 2021. Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” Christy Vega is our guest with a signature Casa Vega Margarita in hand.

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.

Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother.” Baker Amy Dixon joins us with rolling pin in hand.

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. We’re all looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. He also provides tips on buying fresh fish and seafood.

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

Nathan Peitso of Sear Steakhouse

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.”

“Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.”

“As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Serving Dinner nightly except on Monday.

Chef / Proprietor Nathan Peitso is our guest.

Christy Vega of Casa Vega

Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January 2021.”

“Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.”

This year The James Beard Foundation bestowed to Casa Vega, The America’s Classics Award. Each year since 1998 the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants as America’s Classics. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. Casa Vega now joins the exclusive collection of L.A. area America’s Classics including Guelaguetza, Langer’s Delicatessen and Philippe the Original.

Christy Vega is our guest with a Casa Vega Margarita in hand.

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

Baker Amy Dixon joins us with rolling pin in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

With inflation on the rise all around us we’re looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. He also provides tips on buying fresh fish and seafood.

Show 432, July 3, 2021: Caroline Styne, The Lucques Group, A.O.C. Brentwood

Caroline Styne of Lucques Restaurant Group

Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.”

“Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe. The beverage program features local beer producers and a seasonal selection of market-driven cocktails.

“The decor encompasses three interior dining spaces: the main bar room with cozy velvet booths and banquettes, a long rough-hewn communal table and a spectacular charcoal wood back bar with mirror detail. A second dining room in gorgeous hues of green runs along the Darlington Avenue side of the building. And with an eye to the post-Covid future, there is an intimate private dining room perfect for gatherings of up to 40 guests. The rooms are vibrant and cozy with beautifully textured fabrics, lively yet sophisticated wallpapers and charming Nickey-Kehoe-designed lighting throughout.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the Westside,” states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and lively, forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

“A.O.C. in Brentwood is now serving dinner Tuesday through Sunday from 5:00 p.m., expanding to lunch, weekend brunch and breakfast in the coming weeks with takeout and delivery options as well.”

Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part One

Suzanne Goin of the LLucques Group

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.”

“Supper in Your Seats” is where Bowl guests order ahead for complete, 3-course meals from Suzanne Goin’s summer supper menus and Caroline Styne’s extensive wine list, served right at the guest’s box seats. As Chef Suzanne mentions this is the quintessential Hollywood Bowl dining experience.

“Let the Hollywood Bowl pack your picnic for you! Pre-order to enjoy Chef Suzanne’s picnic-perfect menus featuring delicious options for anyone’s palette. Pick up pre-ordered Picnic Boxes in the Plaza Marketplace then enjoy at one of the Bowl’s beautiful picnic areas or at your seats.”

The Hollywood Bowl’s on-site marketplaces feature a wide selection of options to build the perfect picnic, including beer and wine. Marketplace entrances are monitored to allow for a safe experience inside.

“Inspired by Chef Suzanne’s and Caroline’s local A.O.C restaurants. Ann’s Wine Bar features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu. Guests are encouraged to make a reservation, as walk-in space is very limited.”

Lucques at the Circle is the exclusive, fine-dining experience for subscribers of the Pool Circle, with a seasonal made-to-order menu and exceptional wine list styled from Suzanne Goin’s and Caroline Styne’s award-winning restaurant, Lucques in West Hollywood (now closed.)”

Chef Suzanne Goin takes a break from her busy kitchens on Opening Night to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season.

Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part Two

Suzanne Goin of the LLucques Group

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.”

“Supper in Your Seats” is where Bowl guests order ahead for complete, 3-course meals from Suzanne Goin’s summer supper menus and Caroline Styne’s extensive wine list, served right at the guest’s box seats.

“Let the Hollywood Bowl pack your picnic for you! Pre-order to enjoy Chef Suzanne’s picnic-perfect menus featuring delicious options for anyone’s palette. Pick up pre-ordered Picnic Boxes in the Plaza Marketplace then enjoy at one of the Bowl’s beautiful picnic areas or at your seats.”

The Hollywood Bowl’s on-site marketplaces feature a wide selection of options to build the perfect picnic, including beer and wine. Marketplace entrances are monitored to allow for a safe experience inside.

“Inspired by Chef Suzanne’s and Caroline’s local A.O.C restaurants. Ann’s Wine Bar features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu. Guests are encouraged to make a reservation, as walk-in space is very limited.”

Chef Suzanne Goin takes a brief break from her busy kitchens on “Opening Night” to continue with us providing an enticing overview of all things culinary at The Hollywood Bowl for the 2021 season.

Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich).

“From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.”

“Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico.”

Deborah Madison continues the sprouting conversation with us.

Show 391, September 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this high honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel securely in hand.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to better explain the unprecedented specifics.

Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are also serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels of price and service. We’ll get Chef Andrew’s informed and insightful thoughts on the future.

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

Show 391, September 19, 2020: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One

Luciano Pellegrini of Heavenly Pies in Las VegasAngelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles (the unofficial commissary of Twentieth Century-Fox Studios at the time) and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor.

After Valentino Las Vegas closed Pellegrini remained in Las Vegas and continued to expand Dolce Vita Gelato, a premium artisan gelato producer (wholesale) serving the hospitality business. He also consults for other restaurants in Las Vegas and California.

Chef Luciano’s latest venture is the launching of Heavenly Pies in the Southern Highlands neighborhood of Las Vegas with his cousin David Ryan Brister. The style of pizza is a mash up of Roman and Neapolitan varieties with premium ingredients. The signature Heavenly Pizza features black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck and escarole.

The Trattoria Menu is Chef Luciano’s take on classic Italian dishes with a few surprises. Think Zeppole (fried dumplings) with anchovies, mozzarella and basil served with marinara or Philly cheese steak eggrolls. Also his Grandmother’s Lasagna.

Additionally on the menu are an assortment of six Takeout Meal packages. Each is designed to serve four guests and are packaged ready to eat or reheat.

Chef Luciano joins us with pizza peel securely in hand.

 

Show 391, September 19, 2020: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two

Luciano Pellegrini of Heavenly Pies in Las VegasAngelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles (the unofficial commissary of Twentieth Century-Fox Studios at the time) and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor.

After Valentino Las Vegas closed Pellegrini remained in Las Vegas and continued to expand Dolce Vita Gelato, a premium artisan gelato producer (wholesale) serving the hospitality business. He also consults for other restaurants in Las Vegas and California.

Chef Luciano’s latest venture is the launching of Heavenly Pies in the Southern Highlands neighborhood of Las Vegas with his cousin David Ryan Brister. The style of pizza is a mash up of Roman and Neapolitan varieties with premium ingredients. The signature Heavenly Pizza features black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck and escarole.

The Trattoria Menu is Chef Luciano’s take on classic Italian dishes with a few surprises. Think Zeppole (fried dumplings) with anchovies, mozzarella and basil served with marinara or Philly cheese steak eggrolls. Also his Grandmother’s Lasagna.

Additionally on the menu are an assortment of six Takeout Meal packages. Each is designed to serve four guests and are packaged ready to eat or reheat.

Chef Luciano continues with us, pizza peel securely in hand.

 

Show 391, September 19, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft (in the Pizza City, USA podcast.) Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored as a group according to the James Beard Foundation.

Steve Dolinsky joins us to untangle the convoluted specifics.