Show 396, October 24, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their designed inner courtyard for Weekday Lunch, Dinner and Weekend Brunch. (Closed on Monday.) “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

Georgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup. In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. 2nd generation proprietress Nika Shoemaker-Machado is our guest.

The Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture. At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

Grower and Winemaker Dan Kessler artfully pulls the cork on Kessler-Haak Vineyard and Wines for us.

“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics.” Restaurateur Josh Kopel is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

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

Play

Show 396, October 24, 2020: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“FULL COMP was a selfish endeavor. I was lost and needed guidance. I’ve used the show as a platform to reach out to the folks I’ve looked up to my entire career, hoping their wisdom could help us chart a new path forward,” says Kopel.

Restaurateur Josh Kopel joins us.

Play

Show 396, October 24, 2020: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“Kopel, now serving up SEASON 2 of FULL COMP, hits harder and goes deeper. Together with some of the brightest minds from within and outside of hospitality, Kopel works to highlight the issues we need to tackle and work towards long-term solutions. FULL COMP SEASON 2 has a power-packed lineup including Jon Taffer (Bar Rescue), Sam Nazarian (SBE), Seth Godin (Marketing Genius), Jim Collins (Good to Great), Jeremiah Tower (Chez Panisse, Stars), Kat Cole (COO, Focus Brands), Will Guidara (IRC), Johnny Ray Zone (Howlin’ Rays), and many more! States Kopel, “I think Che Guevara said it best ‘A revolution is not an apple that falls when it’s ripe. You have to make it fall.’ The restaurant industry needs a revolution and now is the time.””

“The provocative ideas presented on the show have morphed into action with the release of the FULL COMP Industry Guide to Restructuring. This guide, which is available for free on Kopel’s website, is the culmination of the efforts of some of the brightest minds in the restaurant industry. Strategic partners included Oyster Sunday, Cornell University, Death & Co., Yelp and Jon Taffer, as well as countless insights provided by guests of the show, the result being an informative and actionable resource guide.”

“ When asked about the inspiration for the guide, Kopel responded, “As an independent restaurant owner, I had no interest in reinventing the wheel. I wanted to know what the smartest folks in our industry were going to do, and I’d follow suit. That’s why I started the podcast, but after months of doing the show, I still lacked a cohesive plan to reopen. So, I reached out to the innovators, frontrunners and the folks that were already open, to determine what was working and what wasn’t. This guide is the result of those efforts. One hundred percent of the credit for this project goes to the amazing people and companies that provided this information. This is my path forward. It’s not perfect, but it’s the best I’ve seen out there.””

Restaurateur Josh Kopel joins us.

Play

October 24: Manuela, Georgia’s Restaurant, Kessler-Hawk Vineyard, Josh Kopel of Full Comp Media

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Three: Nika Shoemaker-Machado of Georgia’s Restaurant Long Beach & Anaheimo
Segment Four: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part One
Segment Five: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part Two
Segment Six: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One
Segment Seven: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

Georgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup. In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. 2nd generation proprietress Nika-Shoemaker-Machado is our guest.

“The Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture. At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

Grower and Winemaker Dan Kessler artfully pulls the cork on Kessler-Haak Vineyard and Wines for us.

“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics.” Restaurateur Josh Kopel is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

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

Kris ominaga of Manuela Restaurant“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their inner courtyard.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.”

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables.

We entice Chef Kris out of his busy kitchen for a brief chat.

Nika Shoemaker-Machado of Georgias RestaurantsGeorgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup.

In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. “The house Gumbo has been a guest favorite ever since it was first introduced and now guests can again savor Nana’s secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can add some Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s Famous Cornbread served with house-made honey butter and enjoy her fresh Peach Cobbler for a sweet finish.”

2nd generation proprietress Nika-Shoemaker-Machado is our guest.

Dan Kessler of Kessler-Hawk Vineyard and WinesThe Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture.

At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel “the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

“The quality of the fruit directly impacts the quality of the wine produced from it.  At Kessler-Haak, they believe winemaking begins in the vineyard and that they are wine growers first and foremost and winemakers second.  Winegrower & Winemaker Dan and Owner/Partner Ellen Haak-Kessler live on and work in the vineyard. Coaxing the best fruit from each vine requires an integral involvement with the grape growing process; being there each day, touching the vines and soil and being hands-on in all aspects of the farming.”

“As winemakers, the goal at Kessler-Haak is to craft great food friendly wines that speak of place and time. The single most important factor influencing this goal is the decision of when to harvest.  They base this decision on a combination of factors including: sugar levels, pH, flavors, visual appearance of the fruit and vines, seed ripeness and the style of wine we are striving to create.  Ripeness in a given year, which ultimately reflects time and place, is the optimal confluence of these factors.”

Grower and Winemaker Dan Kessler pulls the cork on Kessler-Haak Vineyard and Wines for us.

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMPJosh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“FULL COMP was a selfish endeavor. I was lost and needed guidance. I’ve used the show as a platform to reach out to the folks I’ve looked up to my entire career, hoping their wisdom could help us chart a new path forward,” says Kopel.

“Kopel, now serving up SEASON 2 of FULL COMP, hits harder and goes deeper. Together with some of the brightest minds from within and outside of hospitality, Kopel works to highlight the issues we need to tackle and work towards long-term solutions. FULL COMP SEASON 2 has a power-packed lineup including Jon Taffer (Bar Rescue), Sam Nazarian (SBE), Seth Godin (Marketing Genius), Jim Collins (Good to Great), Jeremiah Tower (Chez Panisse, Stars), Kat Cole (COO, Focus Brands), Will Guidara (IRC), Johnny Ray Zone (Howlin’ Rays), and many more! States Kopel, “I think Che Guevara said it best ‘A revolution is not an apple that falls when it’s ripe. You have to make it fall.’ The restaurant industry needs a revolution and now is the time.””

“The provocative ideas presented on the show have morphed into action with the release of the FULL COMP Industry Guide to Restructuring. This guide, which is available for free on Kopel’s website, is the culmination of the efforts of some of the brightest minds in the restaurant industry. Strategic partners included Oyster Sunday, Cornell University, Death & Co., Yelp and Jon Taffer, as well as countless insights provided by guests of the show, the result being an informative and actionable resource guide.”

“ When asked about the inspiration for the guide, Kopel responded, “As an independent restaurant owner, I had no interest in reinventing the wheel. I wanted to know what the smartest folks in our industry were going to do, and I’d follow suit. That’s why I started the podcast, but after months of doing the show, I still lacked a cohesive plan to reopen. So, I reached out to the innovators, frontrunners and the folks that were already open, to determine what was working and what wasn’t. This guide is the result of those efforts. One hundred percent of the credit for this project goes to the amazing people and companies that provided this information. This is my path forward. It’s not perfect, but it’s the best I’ve seen out there.””

Restaurateur Josh Kopel joins us.

William, Andrew and Lauren GruelOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. It has a rich history. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Three: Nika Shoemaker-Machado of Georgia’s Restaurant Long Beach & Anaheimo
Segment Four: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part One
Segment Five: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part Two
Segment Six: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One
Segment Seven: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Show 341, September 21, 2019: Preux & Proper’s Proprietor Joshua Kopel

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.”

Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken, served Monday through Saturday. The heart of the menu is inspired regional fried chicken sandwiches where the premium Georgia chicken breast is brined overnight on buttermilk. Think the Austin with rojo bean hummus, burrata, javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble and heirloom tomato

On Thursday night’s it’s (Chef) Sammy’s Cookout Barbecue with handcrafted libations including the Texas Two-Timer (Reposado Tequila based.) The menu highlight is the 18- Hour Bone-In Pork Shoulder (for 8 to 12 guests) served with a variety of creative, regional BBQ sauces. The Baked Mac & Cheese is unusually good and don’t miss the Spam Fries served in a Spam can with pineapple chipotle ketchup.

Serving up all the delicious details is the hospitable proprietor Joshua Kopel.

Play