Tag Archives: Jonathan Club

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

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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

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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

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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

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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

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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

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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.

Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Elissa Phillips of Mise En Place Restaurant Services

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Elissa Phillips of Miss en Place

“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.”

Elissa Phillips of Mise En Place Restaurant Services is a founding sponsor and participant in LA Chef Conference 2022. We’ll meet her.

Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two

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Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a morsel) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Congratulations to Chef Amar for being recognized by Riviera Magazine Orange County (June issue) as one of the 50 distinguished members of their “OC Power List.”

Show 472, April 30, 2022: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)

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Lisa Fontanesi of C-CAP Los Angeles

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.”

“Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.”

“The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.”

On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors.

On the horizon is a fundraiser for C-CAP is on Sunday, June 5th at Knife Pleat and The Penthouse at South Coast Plaza. It’s a celebration of South Coast Plaza’s 55th Anniversary to benefit C-CAP. The lead Chefs for “O.C. Chefs: The Next Generation” are Amar Santana of Vaca (a C-Cap Alum) and Tony Esnault of the Michelin Star Knife Pleat.

C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Show 446, October 9, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.” Participating Chef Shachi Mehra of ADYA and OCAPICA’s Sora Tanjasiri join us with all the delectable details.

“Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!”

Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard.

“Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service.” Patio seating is available. They celebrated their 2nd Anniversary in September. “The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please.” Proprietor Nicolas Fanucci is our guest.

“Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.” As part of Jonathan Club’s long commitment to giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting the Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the original Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef for the festivities is Jonathan Club’s Executive Chef Andreas Roller who joins us with a preview.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration. Also Chef Andrew provides insight on the offshore oil leak from a pipeline off the coast of Huntington Beach and the future implications for area seafood harvested in those waters.

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