Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One

John Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Chef John and Roni Cleveland are our guests. They will chat about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Play

Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two

Roni Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Post & Beam is again open for limited (space available) dining on their garden patio for dinner and for To-Go and delivery. Weekend Brunch service has just resumed.

Chef John and Roni Cleveland continue the conversation about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Play

September 5, Memphis City Tasting Tours, Jason Quinn, Post & Beam, Tanya Holland

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One
Segment Three: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two
Segment Four: Chef / Proprietor Jason Quinn, Playground DTSA, Santa Ana
Segment Five: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One
Segment Six: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two
Segment Seven: Celebrity Chef Tanya Holland, Brown Sugar Kitchen, Oakland
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Resourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with savvy locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook. Her latest venture is the launch of City Tasting Boxes which are a collection of the specialty food products of amazing local food artisans in Memphis. 3 options are available ranging from the “Official Memphis Travel Box” to the luxe “Ultimate Support Local Box.”

For the last nine years Playground DTLA in Santa Ana has been the very personal expression of Proprietor and Chef Jason Quinn. Sadly COVID 19 has decimated their business. For the last 6 months they have pulled out all the stops to serve their loyal guests within in the confines of needed public safety for customers as well as employees. It’s not a business model that is viable. Chef Jason has announced that the entire Playground complex will conclude at the end of their lease on December 31st, 2021. For the next 16 months Chef Jason and his team will continue to enthusiastically present the evening, ticketed, fine-dining dinner series, Playground 1.9, as well as operate the daytime, fast-casual Dough Exchange featuring bagels, rotisserie shawarma items, fresh pita, hummus and Kakigori. Chef Jason is our guest with all the specifics.

Establishing itself as a vital South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 – its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson. Restaurateurs Chef John and Roni Cleveland join us.

Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Oakland’s Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine. Her latest venture is the launch of Season 1 of Tanya’s Table, her debut podcast. We’ll meet the always on the go Chef Tanya Holland.

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 restrict guest counts. Alternately take-out/delivery when you can surely helps… When the spread of COVID 19 has greatly slowed fine dining, as it can more fully resume, will be a bit of a different experience. What will fine dining possibly look like in the future ? We’ll, of course, “Ask the Chef.”

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

Christina McCarter of Memphis City Tasting ToursResourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” to the luxe “Ultimate Support Local Box.”

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

Jason QuinnFor the last nine years Playground DTLA has been the very personal expression of Proprietor and Chef Jason Quinn. Sadly COVID 19 has decimated their business. Chef Jason has announced that the entire Playground complex will conclude at the end of their lease on December 31st, 2021.

The better news is that for the next 16 months Chef Jason and team will continue to enthusiastically operate their nighttime Playground 1.9 dining experiences. These are ticketed, fine-dining evenings with patio, al fresco seating. The price is inclusive of food, beverage pairings, tax and gratuity. Perfect for a special celebratory evening. Typically hosted on Thursday, Friday & Saturday evenings.

Chef Jason’s favorite foods will continue to be showcased during the day (closed on Monday & Tuesday) at the fast-casual Dough Exchange located in Downtown Santa Ana, right next to Playground and Playground 1.9. The offerings at Dough Exchange are always evolving, but focuses around their freshly made bagels, rotisserie shawarma offerings, and super silky hummus with the freshest pita. “Dough Exchange truly embodies the spirit of Playground: a bunch of talented chefs and bakers making the things that they are excited about.” Also the home of Kakigori, an Instagramable fluffy shaved ice dessert from Japan. “Grab some delicious food and maybe a canned craft cocktail to enjoy on our patio.”

Playground’s Director of Libations, Jarred Dooley, is joining forces with Joe Valdovinos (both former OC Bartenders of the year) for an “Illegal Mezcal Virtual Cocktail Party on September 11th or 12th. On the menu are three original cocktails.

Chef Jason is our guest.

John Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza MallGovind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

Roni Cleveland of Post and Beam“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Post & Beam is again open for limited dining on their garden patio and for To-Go and delivery.

Chef John and Roni Cleveland are our guests. They will chat about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Tanya Holland of Brown Sugar KitchenKnown for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Oakland’s Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine.

Her latest venture is the launch of Season 1 of Tanya’s Table, her debut podcast. Tanya’s Table spotlights Holland and her guests discussing food, culture, and diverse foodways as podcast listeners peer through the window to experience their candid, and often hilarious, conversations. While food is the center of attention, Holland explores other lifestyle topics such as travel, social awareness, self-help and work / life balance, challenges and triumphs, discovering off-the-radar gems, sustainability, the role of mentors, and more. Every episode further delves into each guest’s individual identity through their sense of taste (with food, design, style, etc.) and discovering foods of their heritage.”

Tanya is also a trustee of the prestigious, Manhattan-based James Beard Foundation. She was recently appointed to the James Beard Awards Committee, the governing body of the James Beard Awards.

We’ll meet the always on the go Chef Tanya Holland.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

When the spread of COVID 19 has, at long last, greatly slowed, fine dining, as it can more fully resume, will be a bit of a different experience. What will fine dining possibly look like in the future? We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One
Segment Three: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two
Segment Four: Chef / Proprietor Jason Quinn, Playground DTSA, Santa Ana
Segment Five: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One
Segment Six: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two
Segment Seven: Celebrity Chef Tanya Holland, Brown Sugar Kitchen, Oakland
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”