Show 677, May 2, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15th is the always anticipated Culinary Careers Program’s (C-CAP) 2026 Los Angeles Gala fundraiser saluting an evening of Alumni Culinary Excellence. The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys. “Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.” Representing C-CAP with us is Lisa Fontanesi, the National Program Director, followed by Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit in previous years is the crave-worthy Walk Off Waffles featuring the newly added (and decadent) Dubai Chocolate Strawberry Waffle. (Walk-Off Waffles Section 232, 412, 1st Base Food Court.) Another standout dessert is the Brookie. In the savory area a must-have is the Fried Mortadella Panini along with the Pork Chile Verde Mac & Cheese. Executive Chef for Angel Stadium, Dennis Radcliffe, takes a break from his busy kitchens to join us. He’s accompanied by Chuck Abair, his Executive Sous Chef.

“Created by Chef Rose Previte, Maydan Market is an 10,000-square-foot space inspired by markets from around the world. Designed as a gathering place anchored by a central live-fire hearth, Maydan Market brings diverse gems together under one roof, including Rose’s Middle Eastern restaurant and bar from DC, Maydan, her beloved Compass Rose, as well as various market outposts including Golden Mountain Chicken , Lugya’h by James Beard Award – nominated Poncho’s Tlayudas, and Maléna. Maydan Market also includes Club 104, a rotating residency space, and a Middle Eastern convenience store, Sook, that offers grab and go foods, hard-to-find middle eastern pantry staples and freshly prepared dishes served from the counter. Rooted in the sensory experiences of global marketplaces, Maydan Market encourages guests to wander, taste, and connect. Designed to reflect the cultural and culinary richness of Los Angeles, it offers independent food businesses the opportunity to grow alongside one another in a spirit of discovery, community, and shared tradition.” Chef and Restaurateur Rose Previte joins us to unwrap all that is Maydan Market.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For the first time in years commercial salmon fishing off the coast of California is again permissible. It’s a short window. Chef Andrew explains the potential impact. Also some tips/strategies for successful Mother’s Day Dining.

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

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with Lisa Fontanesi, National Program Director

Posted on May 4, 2026 by Adam Bell

Lisa Fontanesi of Culinary Careers Program at Manhattan Beach Food and Wine

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence.

“The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

The night begins with rooftop cocktail hour at Sunset followed by a elegant multi-course, premium wine-paired seated dinner and program, in the historic Jonathan Club’s Grand ballroom. The Jonathan Club is an exclusive, members-only private club where the 1932 L.A. Olympics were born.”

Designing the sumptuous repast are an all-star lineup of C-CAP alumni chefs including “Top Chef” alum Amar Santana of Vaca, Anthony Greco of Porto’s and Lasheeda Perry, Food Network Star and known as the Queen of Flavor. Celebrity Chefs Mary Sue Milliken and Susan Feniger of Border Grill fame are the evening’s hosts.

“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”

“C-CAP serves communities across Arizona, Baltimore, Chicago, Houston, Los Angeles, Miami, New York City, Long Island, Philadelphia, Washington D.C. and Maryland. Their unparalleled network of industry contacts includes renowned chefs, hospitality leaders, restaurants, and hotels.”

“C-CAP’s methodology works, and to date has uplifted close to 400,000 students and awarded $73 million in college scholarships. Many of their alumni are enjoying successful careers at award-winning restaurants and 5-star hotels around the globe.”

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with C-CAP Alum Chef Anthony Greco of Porto’s

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence. The evening is saluting the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

Representing C-CAP now is Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

May 2: Culinary Careers Program, Angels Baseball Food, Maydan Market

Posted on April 30, 2026 by Adam Bell

Podcasts

Hour One: Culinary Careers Gala, Porto’s Bakery, Angel Stadium Eats
Hour Two: Angel Stadium Eats, Maydan Market, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with Lisa Fontanesi, National Program Director
Segment Three: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with C-CAP Alum Chef Anthony Greco of Porto’s
Segments Four and Five: Angel Stadium Eats with Executive Chef Dennis Radcliffe of Legends Global and Executive Sous Chef Chuck Abair
Segments Six and Seven: Maydan Market and Maydan Restaurant (West Adams, Los Angeles) with Restaurateur & Chef Rose Previte
Segment Eight: Andrew Gruel, Chef, Restaurateur and Show Co-Host with “Ask the Chef”

Set for Friday evening, May 15^th is the always anticipated Culinary Careers Program’s (C-CAP) 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence. The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys. “Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.” Representing C-CAP with us is Lisa Fontanesi, the National Program Director.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit in previous years is the crave-worthy Walk Off Waffles featuring the newly added (and decadent) Dubai Chocolate Strawberry Waffle. (Walk-Off Waffles Section 232, 412, 1^st Base Food Court.) Another standout dessert is the Brookie. In the savory area a must-have is the Fried Mortadella Panini along with the Pork Chile Verde Mac & Cheese. Executive Chef for Angel Stadium, Dennis Radcliffe, takes a break from his busy kitchens to join us. He’s accompanied by Chuck Abair, his Executive Sous Chef.

“Created by Chef Rose Previte, Maydan Market is an 10,000-square-foot space inspired by markets from around the world. Designed as a gathering place anchored by a central live-fire hearth, Maydan Market brings diverse gems together under one roof, including Rose’s Middle Eastern restaurant and bar from DC, Maydan, her beloved Compass Rose, as well as various market outposts including Golden Mountain Chicken, Lugya’h by James Beard Award-nominated Poncho’s Tlayudas, and Maléna. Maydan Market also includes Club 104, a rotating residency space, and a Middle Eastern convenience store, Sook, that offers grab and go foods, hard-to-find middle eastern pantry staples and freshly prepared dishes served from the counter. Rooted in the sensory experiences of global marketplaces, Maydan Market encourages guests to wander, taste, and connect. Designed to reflect the cultural and culinary richness of Los Angeles, it offers independent food businesses the opportunity to grow alongside one another in a spirit of discovery, community, and shared tradition.”

Chef and Restaurateur Rose Previte joins us to unwrap all that is Maydan Market.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For the first time in years commercial salmon fishing off the coast of California is again permissible. It’s a short window. Chef Andrew explains the potential impact.

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

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence.

“The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

In the savory area a must-have is the Fried Mortadella Panini along with the Pork Chile Verde Mac & Cheese. There is also the salivating featured Hoffy Hot Dog of the Homestand.

Executive Chef for Angel Stadium, Dennis Radcliffe, takes a break from his busy kitchens to join us. He’s accompanied by Chuck Abair, his Executive Sous Chef.

Maydan, oronounced “MY-dahn,” “MAY-dahn,” or “MI-dan,” is a word used throughout the Middle East, Central and South Asia, the Caucasus, Eastern Europe, and North Africa. It means the same thing everywhere: a central public meeting place, often in the middle of a city, a space for people to come together as a community to celebrate. Rooted in the sensory experiences of global marketplaces, Maydan Market encourages guests to wander, taste, and connect. Designed to reflect the cultural and culinary richness of Los Angeles, it offers independent food businesses the opportunity to grow alongside one another in a spirit of discovery, community, and shared tradition.

Chef and Restaurateur Rose Previte joins us to unwrap all that is Maydan Market.

Chef Andrew Gruel of the Calico Fish House

For the first time in years commercial salmon fishing off the coast of California is again permissible. It’s a short window. Chef Andrew explains the potential impact.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Culinary Careers Gala, Porto’s Bakery, Angel Stadium Eats
Hour Two: Angel Stadium Eats, Maydan Market, Andrew Gruel

Show 626, May 10, 2025: Culinary Careers Program (C•CAP L.A.) Gala Honoring Chef Celestino Drago

Posted on May 12, 2025 by Adam Bell

C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16^th at Jonathan Club Downtown Los Angeles. This year honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles.

“Chef Celestino brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.”

The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.

“C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”

C•CAP Los Angeles’ Director, Lisa Fontanesi joins us with all the Gala details.

C-CAP Los Angeles Gala 2025

Posted on January 2, 2025 by Adam Bell

Mark your calendars! The 2025 C-CAP Los Angeles Gala will be held on Friday, May 16th, 2025 at the Jonathan Club Downtown Los Angeles.

C-CAP is honoring renowned chef and C-CAP supporter Chef Celestino Drago, founder of restaurant empire Drago Centro. Chef Drago is the pioneer of upscale regional Italian cuisine in Los Angeles and brought Sicilian culinary traditions to the city over 40 years ago! His award-winning, wildly popular restaurants honor his roots, with a modern twist.

The C-CAP Los Angeles Gala funds programs for the 6,000 Los Angeles area high school students C-CAP supports through culinary arts education, job skills training, college scholarships, and career opportunities. Come dine on the vibrant flavors of Sicily in the elegant ballroom of Jonathan Club, all while investing in LA’s future leaders in food and hospitality!

Stay tuned for tickets, coming early 2025.

RSVP for May 16th

Show 574, April 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on April 21, 2024 by Adam Bell

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA! Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

C-CAP Los Angeles Gala 2024

Posted on April 21, 2024 by Adam Bell

C-CAP supporter and pioneering chef Nancy Silverton invites you to the C-CAP Los Angeles Gala on Friday, May 17th at Jonathan Club DTLA.

Join us for a glittering evening of food and drink to benefit C-CAP Los Angeles’ students and programming. Jonathan Club’s heralded executive chef Andreas Roller is conceptualizing a delicious multi-course menu based on Chef Silverton’s culinary footprint in Los Angeles.

The evening begins at 6:30 pm with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles. At 7:30 pm, guests will then make their way to the Grand Ballroom for a spectacular seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and desserts by Hannah Chang (C-CAP Alumna) and Sherry Yard.

RSVP for May 17th

April 20: Nancy Silverton, Dustin Trani, Ann Taylor Pittman

Posted on April 18, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now warmly invites all foodies to the C-CAP Los Angeles Gala on Friday, May 17 at Jonathan Club DTLA!Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17^th menu.

Chef Dustin Trani represents the 4^th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11^th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40^th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17^th menu.

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21^st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation.

Podcasts

Show 522, April 22, 2023: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants

Posted on April 23, 2023 by Adam Bell

SoCalGas is hosting the 10^th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25^thand Wednesday, April 26^th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

“Grant applications for the California Restaurant Foundation‘s (CRF) Restaurants Care Resilience Fund are open now to May 7, making $5,000 grants available to 177 restaurants in SoCalGas’ service area, with a total of 360 grants available statewide for qualifying independent restaurants. The grants will go towards technology adoption, equipment upgrades, employee onboarding and retention, or unforeseen hardships. This latest round of grants follows SoCalGas’ $1 million donation earlier this year to the foundation’s Restaurants Care Resilience Fund to support independently owned restaurants. Together, this brings this year’s fund total to $2.1 million, making it the largest Restaurants Care® Resilience Fund to date since the program started in 2021.”

SoCalGas is also a generous angel to C-CAP, The Careers through Culinary Arts Program. On Friday, April 21st was the 29th Annual C-CAP L.A. Scholarship Breakfast at Jonathan Club DTLA where over $485,000 in Scholarships was awarded to deserving, graduating High School students.