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

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 RollerNancy 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

C-CAP LA Benefit May 17 2024 invitation

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.

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

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 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!

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 11th) 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 40th 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 17th menu.

Dustin Trani

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.

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

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

“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.”

“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

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 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

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”

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

Gina Christian of SoCal Gas

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25thand Wednesday, April 26th 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.

Show 520, April 8, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits for 2023.

MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming!  Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club is hosting the Benefit and has been a long-time, generous supporter of the mission of C-CAP.)

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How about Maine meets California with creamy California avocado added to a classic Lobster Roll? Chef Andrew has created it and discriminating Maine foodies are mostly enthusiastic. An Instagram post went national. Chef Andrew explains…. Also for Easter a helpful chef’s tip for holiday cooking.

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

Show 520, April 8, 2023: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi

Lisa Fontanesi of C-CAP Los Angeles

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

Journalist Barbara Fairchild

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.

Show 520, April 8, 2023: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.

April 8: Melissa’s World Variety Produce, MacLeod Ale Brewing Co., C-CAP Los Angeles at the Jonathan Club

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

“MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club has been a long-time generous supporter of the mission of C-CAP.)

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s Spring and time to revisit our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowing the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

Already tending is Baby Baker Russet Potatoes. “Melissa’s Baby Baker Russet Potatoes are absolutely adorable and perfect for almost any meal. Like regular-size Russets, these babies feature sandy-textured brown skin and bright white flesh that’s crisp and firm. Cooked, their flesh becomes light and oh-so fluffy, featuring a buttery sweet flavor profile with mild, earthy undertones.”

The 2nd Most Popular Specialty Produce item last year was Baby Red Potatoes. “There are several types of variety potatoes available from Melissa’s. The thin-skinned types include Baby Red Potatoes. Melissa’s Baby Red Potatoes are round with distinct red skins. Baby Red Potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients, leave the skins on and simply scrub gently in water before using.”

Robert continues with us with a signature Pink Pineapple in hand.

Jennefier Febre of MacLeod Ales

MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well! They also have a new MacLeod Taproom and Pizzeria in Highland Park.

“Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try.”

At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.”

“MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.”

“With the best raw ingredients, fresh California produce, and proteins sourced locally, their kitchen has got only the best to work with – which means you’re getting a truly superior pizza.”

MacLeod Ale Brewing Co.’s Vegan Classic Pepperoni Pizza was personally selected by Chicago-based Pizza Authority and Food Journalist, Steve Dolinsky, to be one of the featured pizzas at the upcoming Pizza City Fest Los Angeles at LA Live on Saturday, April 29th. (The Vegan Pepperoni itself is the proprietary creation of their Highland Park neighbor, Maciel’s Plant-Based Butcher Shop and Deli.)

Founder Jennifer Febre joins us with a pint of cask ale in hand.

Lisa Fontanesi of C-CAP Los Angeles

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

Journalist Barbara Fairchild

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.

Then with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Producer Brad Metzger

Brad Metzger of Brad Metzger Restaurant Solutions

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.”

“Founded in 2018, the unparalleled hospitality industry gathering was born from Metzger’s close to 40 years in the LA restaurant industry and his seeing a real need for an event that was not only educational but brought the community together. Metzger says, “Everyone in our LA restaurant community works so hard and there is never a chance to come together to discuss topics that affect us all and to celebrate and connect with each other in person.” Metzger sees this year’s event as being more purposeful than ever. “Independent restaurants in LA have weathered more than two years of pandemic related challenges and face new economic, social and environmental challenges daily. LA Chef Conference 2022 gives us all a place to come together and try on forward thinking solutions to help the industry that we love.””

“LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.”

Organizer Brad Metzger of Brad Metzger Restaurant Solutions is our guest.

Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Chef Jet Tila

Jet Tila at Cochon 555

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.”

“LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.”

Celebrity Chef Jet Tila will be performing a cooking demonstration using Australian Waygu from Think Culinary with a recipe from his latest cookbook, 101 Thai Dishes You Need To Cook Before You Die as part of the Conference.

Chef Jet Tila joins us.