Show 458, January 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in its second generation of family ownership, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on all that is Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The HoxtonSibling Rival in Downtown Los Angeles including their signature restaurants, Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

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 tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s an ambitious student run program that grows produce used at Slapfish and also farm-raised Tilapia.

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

Play

Show 458, January 15, 2022: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii

John Taube of Waicoco in Maui

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.)

“Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.”

For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces.

Chef John Taube joins us with a fresh Maui Gold Pineapple in hand. (That’s an ingredient in Waicoco’s Warm Pineapple Upside Down Cake dessert served with Lappert’s vanilla ice cream.)

Play

January 15: Butcher’s House, Hoopes Family Vineyard & Winery, Waicoco, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rivalry and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

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 tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

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

Jeoffrey Offer of Butcher's House Brasserie

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.”

“Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.”

“In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.”

“Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.”

“During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.”

Chef Jeoffrey is our guest with an antique clever at the ready.

Lindsay Hoopes of Hoopes Wines

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.”

“Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.”

“Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.”

“Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.”

“Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.”

“Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.”

Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.

John Taube of Waicoco in Maui

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.)

“Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.”

For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces.

Chef John Taube joins us with a fresh Maui Gold Pineapple in hand.

Nika Shoemaker-Machado of Georgias Restaurants

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu.

Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

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.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 390, September 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. “The Beast” was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. Waste Not OC’s Mike Learakos joins us with the details.

Just released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (“Mind of a Chef”) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15 Anniversary. Chef David Kinch sabors the celebratory Champagne and joins us.

Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m. to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) have reopened with all the health and safety protocols solidly in place. We’ll get the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. Labor Day Weekend was huge for them. He’ll preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

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-Ou t/ Delivery when you can surely helps… What’s an appropriate topping for pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) topped with pineapple last week. We’ll continue that spirited conversation along with discussing what savory toppings (including a variety of seafood) really enhance pizza from a culinary POV. We’ll “Ask the Chef.”

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

Play

Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.

We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

Play

Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour, Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Weekend Specials include Spanish Paella for Two with Chorizo Sofrito and Fresco, Prawns, Mussels, Pee Wee Potatoes, Market Peppers and swerved with Pan de Tomat and Saffron Aioli.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Executive Chef John Taube continues with us expanding on the diverse food offerings currently available at Pilot at The Hoxton.

Play

September 12: Waste Not OC, David Kinch, John Taube, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Mike Learakos, Executive Director of Waste Not OC
Segment Three: Chef / Proprietor David Kinch of Manresa in Los Gatos
Segment Four: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One
Segment Five: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two
Segment Six: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Seven: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. “The Beast” was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. Waste Not OC’s Mike Learakos joins us with the details.

Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15 Anniversary. Chef David Kinch sabors the celebratory Champagne and joins us.

Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) have reopened with all the health and safety protocols solidly in place. We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. Labor Day Weekend was huge for them. He’ll preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

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… What’s an appropriate topping for pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) and pineapple on it last week. We’ll continue that spirited conversation along with discussing what savory toppings really belong on a pizza from a culinary POV. We’ll “Ask the Chef.”

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

Mike Learakos of Katella Grill and Waste Not OCThe world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School.

The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone.

After three years of planning and building, ‘The Beast’ was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid.

“Local businesses are on board developing products for the unit to help protect, maintain inventory and manage temperature for thousands of vacuum sealed, frozen ‘Ready To Heat & Eat’ meals used to feed people that can’t get out for a nutritious, hot meal. This new cold storage unit will also help feed those in need during a disaster, regardless of power interruptions, including rolling black outs.”

David Kinch of ManresaNewly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary.

“As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.”

“Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.”

Chef David Kinch sabors the celebratory Champagne and joins us.

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with all the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.

Weekend Specials include Spanish Paella for Two with Chorizo Sofrito and Fresco, Prawns, Mussels, Pee Wee Potatoes, Market Peppers and swerved with Pan de Tomat and Saffron Aioli.

Chef John’s team at Pilot DTLA also includes Chef de Cuisine Tyler Curtis and Pastry Chef Mallory Canyon.

We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update report on the Las Vegas dining scene. Labor Day Weekend was huge for them. There is a development this week on whether Vegas bars that serve food can reopen counter service that has created a lot of confusion for restaurateurs. We’ll also ask Al about the status of the iconic Las Vegas buffets. He’ll also preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

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…

What’s an appropriate topping for quality pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) and pineapple on it last week. We’ll continue that spirited conversation along with discussing what savory toppings really belong on a pizza from a culinary POV. You may be surprised…We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Mike Learakos, Executive Director of Waste Not OC
Segment Three: Chef / Proprietor David Kinch of Manresa in Los Gatos
Segment Four: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One
Segment Five: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two
Segment Six: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Seven: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 349, November 30, 2019: Show Preview with Co-Host Andy Harris

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of Saturday’s craveable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Ment’or BKB foundation, based in New York, sponsors, promotes and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the 2nd Annual All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining conceptCdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Play

Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International (London, Amsterdam and Paris.) Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool. Coming in 2020 is a Japanese concept located in the basement with a distinct bar program.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

Play

Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part Two

John Taube of Sibling Rival at the Hoxton DTLADestination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (serving an already popular Weekend Brunch) and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the separate daytime Pilot Bar adjacent to the pool featuring a daily Happy Hour from 3 to 6:00 p.m..

Sibling Rival brings to life the timeless rivalries of weekday vs. weekend diet and East Coast vs. West Coast through innovative takes on Californian classics, served in an all-day, elevated diner setting. From quinoa bowls and fresh-pressed juices to togarashi chicken sandwiches and innovative cocktails, Sibling Rival lets guests choose their own adventure and give into whichever voice on their shoulder is most tempting.” Happy Hour Daily from 3 to 6:00 p.m.

“Pilot is a rooftop restaurant and bar inspired by the coast of the Mediterranean, situated atop The Hoxton, Downtown L.A. The menu is centered around live-fire cooking and features fresh, locally sourced seafood, seasonal vegetables, and more. Led by Executive Chef John Taube IV, in partnership with Sunday Hospitality, the dining experience is interactive with fun takes on tableside preparation and multiple large format dishes meant to be shared like the whole wood-fired fish for two. A signature dish is the Grand Aioli — a platter of the guests’ choice of vegetables and raw bar selections paired with aioli prepared to-order. Cocktails are made for warm weather drinking and presented in Sunday Hospitality’s signature whimsical and playful style, featuring Gin and Tonic variations.”

“Pilot’s airy indoor/outdoor atmosphere, designed by Ennismore Design Studio, is punctuated by bright pops of color throughout and anchored by a large display of fresh seafood and vegetables presented over ice. The restaurant extends out to the pool deck where a separate food and drink menu can be enjoyed alongside views of the Los Angeles skyline.”

“Pilot is named in tribute to The Hoxton, Downtown L.A. rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.”

Play