Tag Archives: Josiah Citrin

Show 463, February 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was used for pet food not that long ago…Chef Andrew shares his informed thoughts.

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

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Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One

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Josiah Citrin of Melisse

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Chef Josiah joins us with tongs in hand.

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Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two

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Josiah Citrin of Melisse

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”
All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah and Hans Rockenwagner (Rockenwagner Bakery) have a new restaurant collaboration on the horizon in Marina del Rey. Specifics as they are revealed…

Chef Josiah continues with us, a bottle of J-1 Steak Sauce at the ready.

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February 26: Centro Storico Café Spaghetteria, World of Pinot Noir, Josiah Citrin, Gasolina Café

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his thoughts.

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

Enrico Pozzuoli of Centro Tustin

Our always well-informed, regular OC correspondent Anne Marie Panoringan, “The Voice of OC’s” food columnist, had a piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The gelato is imported from Italy. It’s both as full-service restaurant and limited-service café. Closed on Monday. The adjacent Centro Eatery (known for their pizzas from the wood-burning oven) is also under the ownership of the Pozzuoli Family. We’re simmering the San Marzano Tomatoes with Proprietors Chef Enrico and Daniela Pozzuoli.

From Anne Marie’s “Voice of OC” 12-30-21 column : “Spontaneously suggested for Sunday supper one evening, Old Town Tustin’s Storico situates its tables close together. While this does accommodate additional seating and encourage a boisterous atmosphere, it also isn’t quite COVID-compliant. Despite this, fresh Italian pastas by the half and whole order (the rape e salsiccia with anchovy, broccoli rape, sausage and heirloom tomatoes was a robust choice) provide an opportunity to appreciate a second dish — or perhaps gelato? Spirited beverages including the owner’s Pouzzoli Family wines are available, yet I leaned toward Storico’s specialty tea and coffee selections. 405 El Camino Real, Tustin. (714) 258-8817.”

Coby Parker Garcia of World of Pinot Noir

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe.”

“After going fully virtual in 2021, the upcoming in-person “reunion” is shaping up to be one the most exciting and delicious WOPN weekends in its 22-year history. And organizers, along with the Ritz-Carlton Bacara staff, are going to great lengths and initiating new protocols to ensure a safe and healthy experience for all guests.”

“For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest.”

“WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape.”

Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

Josiah Citrin of Melisse

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah joins us with tongs in hand.

Sandra Cordero

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra is our guest with a preview of “10 Days RE:Her 2022.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his insights.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 446, October 9, 2021: Executive Chef Andreas Roller, Jonathan Club, Los Angeles

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Andreas Roller of the Jonathan Club

“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. For over a century, Jonathan Club has long reflected the warm and inviting character of southern California, making it an exceptional place its members could truly call a home away from home. 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 commitment to generously 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 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 is Jonathan Club’s Executive Chef Andreas Roller. Also in the esteemed chefs’ brigade that evening are Josiah Citrin (Melisse,) Gary Menes (Le Comptoir) and Pastry Chef Donald Wressell (Guittrard Chocolate Co.) Chef Roller joins us with an enticing preview.

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Show 408, January 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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We’re previewing the Martin Luther King, Jr. Day Holiday Weekend show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal Venice and Dear John’s (retro, classic American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines (typically blends) from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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 which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $250,000 (as of today’s show) to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

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Show 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One

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Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah is our guest providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

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Show 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two

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Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah continues with us providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience. Chef Josiah looks forward to the return of his popular Patio Happy Hour once outside dining is again allowable.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Podcast: Play in new window | Download

Subscribe: RSS

January 16: Josiah Citrin, 10 Days RE: Her, Dos Cabezas WineWorks

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Marina del Rey and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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 which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $200,000 to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la carte menu directly from the Charcoal website. This week it’s the Salsa Verde Half-Chicken experience. The Burger Window is also available for To-Go orders.

In Culver City Dear John’s has a few options. The a la care menu is available To-Go via their website. Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Dina Samson of Rossoblu and Superfine Pizza“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)  During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host) joins us to provide the overview of “10 Days RE:Her.” She’s followed by Chef Mary Sue Milliken  (LA Chapter Host) who joins us to provide the overview of the events she is involved with that will be based out of Socalo. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Todd-Bostock of Dos Cabezas WineWorks“Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995.”

“The San Francisco Chronicle, citing “their commitment to making wine part of a homegrown Arizona gastronomy,” named Kelly & Todd among its 10 “Winemakers to Watch” in 2015 – at the time, the only non-California/Oregon winemakers to receive the honor in its 16 -year history. International wine critic, Stuart Pigott, has named their Meskeoli white blend among his 5 “Riesling Revelations”. In 2016, the Bostocks helped found the Arizona Vignerons Alliance to promote authentic, quality Arizona wines.”

“Winemakers Kelly & Todd Bostock work every vintage to make wines that tell the unique and delicious story of these vineyards and this place in southern Arizona.”

“Kelly & Todd live in Sonoita, Arizona with their two boys, just down the road from their Pronghorn vineyard.”

Todd Bostock joins us while gently pulling the cork on the 2015, Dos Cabezas WineWorks, El Norte. It’s a blend of 28% Grenache, 28% Syrah, 20% Mourvedre, 9% Counoise, 9% Graciano and 6% Petite Syrah.

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $200,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s very late and hasn’t aid been forthcoming…What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos

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

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

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

“A Chef’s Voyage” officially opens on Virtual Cinema in North America on Friday September 18th. Chef Josiah Citrin of Melisse (a longtime friend of Chef David’s) is preparing a five-course, limited availability To-Go dinner package as a tribute to the release of “A Chef’s Voyage.” It includes a special dessert collaboration with celebrity pastry chef Sherry Yard, a multiple James Beard Award recipient. (Manresa’s accomplished Pastry Chef, Courtney Moisant, describes Sherry as her career inspiration in the film.) Order via Tock for availability on Sept. 17th through 20th only. The takeaway dinner package includes a virtual ticket to a home viewing of “A Chef’s Journey” via Laemmle Theaters Virtual Cinema.

Chef David Kinch sabors the celebratory Champagne and joins us.

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