Show 299, November 24, 2018: Restaurateur & Chef Josiah Citrin

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. Chef Josiah graciously credits Chef Steve Samson (Rossoblu) with the inspiration for the Duck Ragout Tagliatelle.

The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah (Culinary Council Member for ment’or BKB Foundation) is hosting a special benefit dinner at Melisse on Sunday, December 2nd to support Team USA 2019 on their Road To Lyon” at the Bocuse d’Or international culinary competition. Joining him are guest chefs Tim Hollingsworth, Walter Manzke, Ari Rosenson, Nyesha Arrington and Brooke Williamson.

Chef Josiah joins us.

Play

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

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

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Show 163, March 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

 

Play

Show 163, March 12, 2016: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation

Josiah CitrinOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

There is also a premium wine-pairing option package (6 wines) available (generously donated by the Spire Collection.)

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Play

March 12: Cochon 555, Dry Creek Vineyards, ment’or BKB, Firkfest 2016, Sweetfin Poke, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest.

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocus d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packinghouse and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Brady Lowe of Cochon 555COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

This year’s competing chefs include Carlos Salgado of Taco Maria, Bruce Kalman of Union, Jason Neroni of Rose Cafe, Brooke Williamson of The Tripel and returning champion Walter Manzke of Republique.

The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. In addition to the 36 dishes prepared from locally-raised pigs, guests will feast on educational experiences featuring boutique wines and culinary cocktails paired with delicious bites.

The winner of the regional event will be announced as the “Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass / Aspen on June 18th.

Cochon’s founder, Brady Lowe, joins us with all the porkalicious details.

Tim Bell of Dry Creek Vineyard“The history of Dry Creek Vineyard is a long and colorful one. Founded in 1972 by David S. Stare, Dry Creek Vineyard paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the Dry Creek Valley was little more than a few family farms and prune orchards. It was Dave’s vision to start a Loire Valley inspired winery, which triggered a viticultural reawakening in northern Sonoma County.

Without a doubt, David Stare is a pioneer. Heading west in the late 1960s, he personified the character and work ethic of early Gold Rush pioneers. Inspired by his trips to the Loire Valley, he headed west to California to start his own family winery.

Upon his arrival, Dave began taking winemaking classes at UC Davis as a graduate student. On the weekends, he spent time looking at vineyard land from Monterey to Mendocino. It was during one of those weekend trips that fate drew Dave to the Dry Creek Valley. When he saw an old prune orchard across the street from the Dry Creek General Store, Dave realized that he had found his dream location.

He purchased the orchard and began planting vines. Captivated by his memories of Loire-style wines, Sauvignon Blanc seemed destined to figure prominently in the Dry Creek Vineyard portfolio. However, several famed vineyard specialists advised him against planting Sauvignon Blanc. Always looking to push the envelope, Dave planted the varietal anyway and the rest is history.

Today, our second-generation family owned winery continues to evolve and grow to meet the demands of a global wine marketplace. The primary mission of our winery is to produce distinctive wines that overdeliver on quality. For more than 40 years, this pursuit of winemaking excellence has led to many international awards and accolades. With a loyal following of wine club members and customers, the future of Dry Creek Vineyard has never been brighter.”

Winemaker Tim Bell is our guest.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned.

“Our wines show that Sonoma County and Dry Creek Valley can compete with any wine growing region in the world. Since 1972, our winemaking style has been to produce classic varietals that define their varietal category. From our signature offerings to our single vineyard and limited release wines, each bottling personifies our family’s passion to produce elegant, balanced and food-friendly wines. The wine from Dry Creek Vineyard reflects our desire for excellence.”

“Our Signature wines represent our passion for producing balanced wines that are true to the terroir in which they are grown. Each of our signature wines offers wonderful intensity of fruit, supple texture and a rich mouthfeel which make them easy to enjoy and extremely food friendly. At Dry Creek Vineyard we product a wide array of wines, many under $20, making them affordable for almost any special occasion or celebration.”

Young YunOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients.  It’s a one-time shot to try something new and fun.”

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

Sweetfin PokeIf you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. It’s an Islands’ specialty. Poke, done properly, is fresh, delicious and affordable.

It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in a modest 1,000 square-feet and already is very, very busy.

How it works:

Choose a Signature Bowl or Build Your Own Bowl (BYOB) with our selection of fresh ingredients

BUILD YOUR OWN BOWL (BYOB)

At Sweetfin Poké the choice is yours to make our signature bowls your own. Choose from a selection of bases, fish and vegetarian toppings and a wide variety of add-ons for an endless combination of tastes and flavor profiles. Whether you’re Pescatarian, Paleo or prefer your bowls vegan or gluten free there’s a combination that will be just right for your palate.

1. Base It

Our three bases cover all the bases for the foundation of your bowl. Our green BAMBOO RICE is a short-grain rice that has been milled with bamboo juice – not only is it as flavorful and textural as sushi rice – but it is loaded with essential B vitamins. Our KELP NOODLE – CUCUMBER SLAW is extremely low-carb, gluten free and delicious while our CITRUS – KALE salad combines the nutrient superpower of Kale with an orange vinaigrette for a dash of Vitamin C.

2. Top It

We started with Yellowfin TUNA, also known as Ahi, and continued on with SALMON, SNAPPER and ALBACORE. Our fish is sourced from all over the world – and will vary with seasonality. Our fish is caught responsibly and sustainably to ensure maximum quality with a minimum environmental impact.

3. Finish It

Choose from a selection of our chef created sauces: the CLASSIC for a traditional finish, CREAMY TOGARASHI for a little bit of sweet heat, YUZU KOSHO for a citrus spice, ponzu lime for something a little sweet and SRIRACHA PONZU for our twist on your favorite sauce.

Our wide variety of ADD-ONS can add a crunch, a bite, or even some sweetness to your signature bowl. Fresh produce – like avocado, seaweed and jalapeño – is complemented by wasabi-toasted coconut flakes, carrots and pickled shiitake mushrooms. They’re so addicting we wouldn’t blame you for wanting a whole bowl.

Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

Show 162, March 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu are supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi and James Beard Award-winning Chef and C-CAP Board Member, Sherry Yard, join us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

March 5: Melissa’s Produce, EATS Kitchen and Bar, Steven Fretz, Moruno, SeaLegs Wine Bar, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at the Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s actually sweet. And wonderful, flavorful grapes are now available outside of the Summer season.

Savor the tasty, delicate treat of tree-ripened Ojai Pixie Tangerines bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.

Grapes from South America are now deliciously available in the non-Summer season. Highlights are the Melissa’s Muscato grapes (red and green Summer flavors.)

Green to amber-green Muscato seedless grapes arrive with a crisp, firm texture and a delicious tangy sweetness. Toss in fruit salads for texture, color, and a burst of juicy flavor. Succulently delicious— the ideal picnic or lunchbox treat.

Exclusively available from Melissa’s, Red Muscato grapes have a bright, rosy red color, firm texture with a very high sugar content. Slightly sweeter than its juicy sweet green-skinned cousin, Red Muscato grapes are a great addition to any fresh fruit ‘n cheese platter, sprinkled on yogurt or tossed in a green salad. This variety’s refreshing sweetness makes it a healthy out-of-hand snack food for kids and smart adults alike!

Jason MontelibanoChef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again. He’s just rolled out an all-new Good EATS Sunday Brunch starting at 11:30 a.m.

There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. The Mimosa flight arrives with four, 6 oz. Mimosas. Passion Fruit and Blood Orange was a recent selection along with Strawberry Lemon. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

A “SoCal Restaurant Show” favorite is the Chilaquiles con Pollo. With the chicken is a sunny-side up egg, fried tortillas, roasted tomato salsa, lime sour cream, avocado and cotija cheese.

There is indoor and outdoor seating available. A cozy fire pit, too. With the lush landscaping and thoughtful design you’d never know you’re a long fly ball from the 405 San Diego Freeway.

Chef Jason knew he was destined to be a chef from an early age. From starting culinary school as a teenager, to refining his skills in some of the best kitchens in Southern California, his love for chef-driven, sustainable cuisine has been honed through years of hard work and dedication. His passion for international flavors and market-fresh ingredients are on full display in every single plate that leaves his kitchen.

Steven FretzOn Saturday, March 12, as part of Cochon 555 L.A., Chef Steven Fretz (our guest) will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 44 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Our own Andrew Gruel is preparing a course with a Spring theme. Also on the distinguished chefs’ team is Ray Garcia (Broken Spanish) and Eric Greenspan (Mare, The Roof on Wilshire, Greenspan’s Grilled Cheese.)

Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster.

Chris FeldmeierMoruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Sherry will also feature prominently as will Morunos’ own proprietary vermouth called “Vermina.”

A Moruno, which was inspired by the duos trip to Spain, is a kebab cooked over live coals and marinated in spices (cumin, paprika, turmeric, peppers, etc.) highlighting Moorish and North African culinary influences.

The bar program from Dave Kupchinsky utilizes both pre-bottled and on tap cocktails in an efficient and creative manner and will run the deepest within the boutique upstairs Bar Vermut (coming soon) which will also feature its own unique menu.

By folding fine dining principles into a vibrant and welcoming environment, Moruno (and its sibling restaurant Bar Moruno opening soon at Grand Central Market) delivers great value through its’ unique and approachable brand of hospitality.

Executive Chef Chris Feldmeier is our guest.

Alicia WhitneyOrange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

City of GoldPulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser at the Westside Pavilion on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman.

On his many ventures to discover hidden gastronomic gems throughout the city, Gold frequently encounters underserved communities and the kids who live in them. Wanting to do more to create opportunities for the local youth, Gold and Laura Gabbert, the director of City of Gold, happily partnered with C-CAP LA on this project.

Taking place at The Wine Bar at the Landmark Theaters Westside Pavilion, the City of Gold event begins with a reception featuring premium wines from the Wine Exchange and craft beer from El Segundo Brewery and Smog City Brewing Co. as well as some of Gold’s favorite foods including sliders from West Coast Prime Meats, pork tostadas from Susan Feniger and Mary Sue Milliken’s Border Grill, crudités and fruit from Melissa’s Produce, desserts from Spago and an oyster bar, courtesy of Michael Cimarusti’s new Cape Seafood and Provisions.

The reception will be followed by a special screening of City of Gold, accompanied by gourmet popcorn prepared by Sherry Yard. After screening the film, KCRW Good Food’s Evan Kleiman will moderate a Q&A session with Gold and Gabbert.

The City of Gold fundraiser will take place on Monday, March 14 at the Landmark Theaters Westside Pavilion located at 10850 West Pico Boulevard, Los Angeles, CA 90064. The reception begins at 6:00 PM and the 91 minute documentary will begin at 7:30 PM, followed by the Q&A session. Tickets are $101 and can be purchased at ccapinc.org. Proceeds support C-CAP’s program in the Los Angeles Region.

C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the edible evening.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard

Show 154, January 9, 2016: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s hugely caloric but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Charcoal Venice, the new inviting, neighborhood restaurant from Michelin-starred Chef and Proprietor Josiah Citrin (our guest), opened early last month on W. Washington Blvd., a burgeoning culinary destination in Venice, CA bordering Marina del Rey. A more casual concept than Citrin’s Melisse, Charcoal Venice upholds the chef’s philosophy “In Pursuit of Excellence,” with a simpler, more approachable menu.

The 3rd Annual Travel & Adventure Show returns to the San Diego Convention Center the weekend of January 16th and 17th. “The SoCal Restaurant Show” is broadcasting live from the Show on Saturday morning, January 16th from 10:00 a.m. to 12 Noon. Planning your next vacation has never been easier. John Golicz, CEO of Unicomm, the event’s producer, joins us with a preview of what’s in store.

We’d love to see you in San Diego on Saturday, January 16th. The producers of The Travel & Adventure Show have graciously extended a exclusive discount offer for our listeners for both One Day & Two Day admissions. A One Day Adult admission is $10 (versus $16) and a Two Day Adult Admission is $18 (versus $25.) Use the Offer Code: “JOHN.” Just visit their website and click on “Buy Tickets.”

Inspired by a Chardonnay vineyard Elliott and Lynn Dolin planted behind their ocean-view Malibu home in 2006, Dolin Malibu Estate Vineyards has quickly emerged as one of the leading producers in the new Malibu Coast AVA. Following the release of just five vintages of Chardonnay ($39), the Winery has plans to expand its Malibu production to include several more wines from the region. In fall 2014 Dolin Estate broadened its scope further with the release of a new line of Central Coast Pinot Noir wines. Elliott Dolin joins us to share his unusual wine story.

“Welcome to Viviane Restaurant, a collaboration between Bombet Hospitality Group and Proper Hospitality, located in the iconic Avalon Hotel Beverly Hills. Viviane features award-winning chef Michael Hung’s (Esquire Magazine’s Best New Restaurant) modern California interpretation of classic European and American cuisine. Chef Michael’s menu is paired with a curated wine list of boutique vineyards and 1950’s inspired seasonal cocktails. Join us daily for lunch and dinner, weekdays for breakfast, and weekends for brunch. Experience food, drink, and festivity indoors or poolside in our Kelly Wearstler-designed space, a mid-century modern oasis sequestered away from the hurried pace of Los Angeles.” Chef Michael Hung (ex-Faith & Flower) is our guest.

Chef Rachel Klemek will be extending the reach of her award-winning made-from-scratch baked goods when she opens a new outpost,Blackmarket Bakery on Broadway, on Saturday, January 9th, 2016 in the downtown Santa Ana’s Santora building in the Artists Village (211 N. Broadway). Chef Klemek’s inspired approach to baking has set her apart within the county’s culinary landscape. Staying true to its roots, the new Santa Ana neighborhood bakery will highlight pastries made from her token “blackmarket” ingredients – butter, flour, sugar, and eggs. Chef Rachel joins us with all the sweet details.

Belfast-born Chef & restaurateur Geraldine (Gerri) Gilliland has been a major force on the hospitality scene in Santa Monica and environs since 1984. On St. Patrick’s Day in 2002 Gerri realized her most ambitious project to date and Finn McCool’s (a reassembled Irish pub from Newry, County Down) was launched. Irish nationals are among the employees. We’ll talk to Gerri about what authentic Irish pub food really is and her long-time friendship with the Irish Julia Child, Darina Allen of Ballymaloe Cookery School, Ireland’s best-known chef.

Anita Lau is better known to regular listeners of the “SoCal Restaurant Show” as the Mad Hungry Woman blogger. She was living in Hong Kong in the 90s before the turnover to China. Anita is recently back from a 3-week visit. We’ll continue with her insider’s view of the dining scene there during the glory days of the British. It was a very different and colorful time…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 154, January 9, 2016: Executive Chef Josiah Citrin, Charcoal Venice, Venice, CA

Josiah CitrinCharcoal Venice, the new inviting, neighborhood restaurant from Michelin-starred Chef and Proprietor Josiah Citrin (our guest), opened early last month on W. Washington Blvd., a burgeoning culinary destination in Venice, CA bordering Marina del Rey. A more casual concept than Citrin’s Melisse, Charcoal Venice upholds the chef’s philosophy “In Pursuit of Excellence,” with a simpler, more approachable menu.

As the name suggests, the daily menu features craveable comfort foods cooked over a live fire via a wood oven, over charcoal, in the coals, or in a Big Green Egg – imparting a smoky, backyard barbeque flavor with the use of premium oak and hickory lump coals. Adding to the communal atmosphere of the restaurant, these dishes are all large, family-style portions meant to be shared.

Citrin also offers starters, including a unique tartare selection, such as beef heart and lamb, alongside a selection of farmers’ market vegetables including a whole head of cabbage baked in the coals until it’s completely black on the outside and smoky on the inside. The Cabbage Baked in Embers (a nice variation on the standard grilled artichoke) is becoming a signature of the restaurant.

“This is the type of casual concept I’ve always wanted to open. It’s the food that I prepare for my friends and family in my backyard on the weekend. Not too fancy, just delicious food that you crave,” says Citrin. “Mélisse is your special occasion restaurant, while Charcoal Venice is an every night place for a refreshing beer and a perfectly grilled entrée.”

Play

January 9: Josiah Citrin, Michael Hung, San Diego Travel and Adventure, Dolin Malibu Estate Vineyards, Blackmarket Bakery, Gerri Gilliland, Mad Hungry Woman

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Josiah Citrin, Charcoal Venice, Venice, CA
Segment Three: 3rd Annual San Diego Travel & Adventure Show
Segment Four: Elliott Dolin, Dolin Malibu Estate Vineyards”
Segment Five: Executive Chef Michael Hung, Viviane Restaurant, Avalon Hotel Beverly Hills
Segment Six: Pastry Chef Rachel Klemek, Blackmarket Bakery on Broadway, Santa Ana
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Finn McCool’s Irish Pub, Santa Monica
Segment Eight: Anita Lau, Diary of a Mad Hungry Woman Blogger

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s hugely caloric but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Charcoal Venice, the new inviting, neighborhood restaurant from Michelin-starred Chef and Proprietor Josiah Citrin (our guest), opened early last month on W. Washington Blvd., a burgeoning culinary destination in Venice, CA bordering Marina del Rey. A more casual concept than Citrin’s Melisse, Charcoal Venice upholds the chef’s philosophy “In Pursuit of Excellence,” with a simpler, more approachable menu.

The 3rd Annual Travel & Adventure Show returns to the San Diego Convention Center the weekend of January 16th and 17th. “The SoCal Restaurant Show” is broadcasting live from the Show on Saturday morning, January 16th from 10:00 a.m. to 12 Noon. Planning your next vacation has never been easier. John Golicz, CEO of Unicomm, the event’s producer, joins us with a preview of what’s in store.

Inspired by a Chardonnay vineyard Elliott and Lynn Dolin planted behind their ocean-view Malibu home in 2006, Dolin Malibu Estate Vineyards has quickly emerged as one of the leading producers in the new Malibu Coast AVA. Following the release of just five vintages of Chardonnay ($39), the Winery has plans to expand its Malibu production to include several more wines from the region. In fall 2014 Dolin Estate broadened its scope further with the release of a new line of Central Coast Pinot Noir wines. Elliott Dolin joins us to share his unusual wine story.

“Welcome to Viviane Restaurant, a collaboration between Bombet Hospitality Group and Proper Hospitality, located in the iconic Avalon Hotel Beverly Hills. Viviane features award-winning chef Michael Hung’s (Esquire Magazine’s Best New Restaurant) modern California interpretation of classic European and American cuisine. Chef Michael’s menu is paired with a curated wine list of boutique vineyards and 1950’s inspired seasonal cocktails. Join us daily for lunch and dinner, weekdays for breakfast, and weekends for brunch. Experience food, drink, and festivity indoors or poolside in our Kelly Wearstler-designed space, a mid-century modern oasis sequestered away from the hurried pace of Los Angeles.” Chef Michael Hung (ex-Faith & Flower) is our guest.

Chef Rachel Klemek will be extending the reach of her award-winning made-from-scratch baked goods when she opens a new outpost, Blackmarket Bakery on Broadway, on Saturday, January 9th, 2016 in the downtown Santa Ana’s Santora building in the Artists Village (211 N. Broadway). Chef Klemek’s inspired approach to baking has set her apart within the county’s culinary landscape. Staying true to its roots, the new Santa Ana neighborhood bakery will highlight pastries made from her token “blackmarket” ingredients – butter, flour, sugar, and eggs. Chef Rachel joins us with all the sweet details.

Belfast-born Chef & restaurateur Geraldine (Gerri) Gilliland has been a major force on the hospitality scene in Santa Monica and environs since 1984. On St. Patrick’s Day in 2002 Gerri realized her most ambitious project to date and Finn McCool’s (a reassembled Irish pub from Newry, County Down) was launched. Irish nationals are among the employees. We’ll talk to Gerri about what authentic Irish pub food really is and her long-time friendship with the Irish Julia Child, Darina Allen of Ballymaloe Cookery School, Ireland’s best-known chef.

Anita Lau is better known to regular listeners of the “SoCal Restaurant Show” as the Mad Hungry Woman blogger. She was living in Hong Kong in the 90s before the turnover to China. Anita is recently back from a 3-week visit. We’ll continue with her insider’s view of the dining scene there during the glory days of the British. It was a very different and colorful time…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Josiah CitrinCharcoal Venice, the new inviting, neighborhood restaurant from Michelin-starred Chef and Proprietor Josiah Citrin (our guest), opened early last month on W. Washington Blvd., a burgeoning culinary destination in Venice, CA bordering Marina del Rey. A more casual concept than Citrin’s Melisse, Charcoal Venice upholds the chef’s philosophy “In Pursuit of Excellence,” with a simpler, more approachable menu.

As the name suggests, the daily menu features craveable comfort foods cooked over a live fire via a wood oven, over charcoal, in the coals, or in a Big Green Egg – imparting a smoky, backyard barbeque flavor with the use of premium oak and hickory lump coals. Adding to the communal atmosphere of the restaurant, these dishes are all large, family-style portions meant to be shared.

Citrin also offers starters, including a unique tartare selection, such as beef heart and lamb, alongside a selection of farmers’ market vegetables including a whole head of cabbage baked in the coals until it’s completely black on the outside and smoky on the inside.

“This is the type of casual concept I’ve always wanted to open. It’s the food that I prepare for my friends and family in my backyard on the weekend. Not too fancy, just delicious food that you crave,” says Citrin. “Mélisse is your special occasion restaurant, while Charcoal Venice is an every night place for a refreshing beer and a perfectly grilled entrée.”

Travel and Adventure ShowThe 3rd Annual Travel & Adventure Show returns to the San Diego Convention Center the weekend of January 16th and 17th. “The SoCal Restaurant Show” is broadcasting live from the Show in the IFWTWA booth on Saturday morning, January 16th from 10:00 a.m. to 12 Noon. Planning your next vacation has never been easier.

This year’s event features a larger expo hall, with more travel destinations and expanded content and seminars. America’s favorite Travel Show series is sure to spark your wanderlust. Consider it the trip you take before your trip!

The Travel & Adventure Show matches travel enthusiasts with the top travel providers from around the globe to craft custom experiences that turn your ordinary get-aways into extraordinary vacations creating lasting memories for years to come.

From Mammoth Lakes to Malaysia, Fiji to Florida, you will browse a huge variety of travel providers, and experience culture-rich demonstrations from your dream destinations. Interact with thousands of domestic and international destinations and travel experts that can help you plan your next vacation, customize your trip, and give you the expert, inside knowledge you need to “travel like a local”.

John Golicz, CEO of Unicomm, the event’s producer, joins us with a tempting preview of what’s in store.

Elliot DolinInspired by a Chardonnay vineyard Elliott and Lynn Dolin planted behind their ocean-view Malibu home in 2006, Dolin Malibu Estate Vineyards has quickly emerged as one of the leading producers in the new Malibu Coast AVA.

Following the release of just five vintages of Chardonnay ($39), the winery has plans to expand its Malibu production to include several more wines from the region. In fall 2014 Dolin Estate broadened its scope further with the release of a new line of Central Coast Pinot Noir wines from such highly regarded vineyards as Talley Rincon, Bien Nacido and Solomon Hills. In 2015, Dolin Estate will introduce additional single-vineyard Pinot Noir and Chardonnay wines from the Central Coast.

Following their first vintage of Dolin Estate Chardonnay, Elliott and Lynn Dolin looked to the Central Coast to find a winemaker whose experience exceeded what was available in Southern California. They set up a meeting with Kirby Anderson at their Malibu Coast Vineyard, and right away they knew they had found a winemaker who shared their appreciation for wines made in a seamless, silky and voluptuous style. In 2010 Kirby began making Dolin Estate’s Chardonnay, and in 2012 he helped expand the portfolio to include Central Coat Rose of Pinot Noir and Pinot Noir.

Elliott Dolin joins us to share his unusual wine story.

Michael Hung“Welcome to Viviane Restaurant, a collaboration between Bombet Hospitality Group and Proper Hospitality, located in the iconic Avalon Hotel Beverly Hills. Viviane features award-winning chef Michael Hung’s (Esquire Magazine’s Best New Restaurant) modern California interpretation of classic European and American cuisine.

Chef Michael’s menu is paired with a curated wine list of boutique vineyards and 1950’s inspired seasonal cocktails. Join us daily for lunch and dinner, weekdays for breakfast, and weekends for brunch. Experience food, drink, and festivity indoors or poolside in our Kelly Wearstler-designed space, a mid-century modern oasis sequestered away from the hurried pace of Los Angeles.”

“We love classic American and European cuisine. Dishes as simple as a properly roasted chicken or decadent as lobster cloaked in cognac and cream speak to us. At Viviane, we revive these flavors with a sense of California freshness. We present them to you with care. We hope a conversation begins with you.”

Tucked in a secluded residential neighborhood adjacent to some of Los Angeles’ most famous restaurants, shopping and cultural attractions, Avalon Hotel Beverly Hills was originally built in 1949 as the Beverly Carlton. Once a home-away-from-home for mid-century celebrities like Marilyn Monroe, Mae West, Lucille Ball and Desi Arnaz, the hotel got a second life and its current name when it was revamped by The Kor Group and Kelly Wearstler Interior Designs in 1999.

Today, the property comprises three unique structures – the Olympic Building, Beverly Tower and Cañon Building – and offers 84 guestrooms, a full-service wellness studio, an hourglass pool and patio with outdoor dining.

Chef Michael Hung (ex-Faith & Flower) is our guest.

Rachel Klemek of Blackmarket Bakery and the CampChef Rachel Klemek will be extending the reach of her award-winning made-from-scratch baked goods when she opens a new outpost, Blackmarket Bakery on Broadway, on Saturday, January 9th, 2016 in the downtown Santa Ana’s Santora building in the Artists Village (211 N. Broadway). Chef Klemek’s inspired approach to baking has set her apart within the county’s culinary landscape. Staying true to its roots, the new Santa Ana neighborhood bakery will highlight pastries made from her token “blackmarket” ingredients – butter, flour, sugar, and eggs.

Built in 1928, the Santora building houses the bakery’s 2,300-square-foot space, adding a “retro” feel with art-deco elements, reminiscent of simpler times. As the largest Blackmarket Bakery yet, the Santa Ana location remains family friendly as it sees the addition of new menu items, including craft beers and hard ciders. The menu will also feature a new lineup of savory “bar bite” offerings, sandwiches made with fresh-baked breads, seasonal salads and sweet and hearty brunch items (the latter of which will be coming this Spring).

Like its Costa Mesa counterpart, which opened in 2012, the Santa Ana restaurant focuses on its made-from-scratch daily retail offerings such as Chef Rachel’s artisanal breads and now-famous “eggywiches,” as well as delectable desserts, including the Total Eclipse Mousse Cake, Cookie Monster Bread Pudding, and her ever-popular Black Widow Tart. Guests will have the opportunity to indulge in Blackmarket signature cookies, including Walnut Mudslides, Peanut Butter Sandwich Cookies, and the Classic Two Tone.

“Expanding into the Santa Ana market will allow us to serve even more of our community,” explained Chef Rachel, who opened her first Blackmarket Bakery in an industrial park in Irvine back in 2004. “The addition of craft beer and hard cider, as well as an expanded menu of family friendly favorites, gives our Santa Ana location a little something for everyone.”

Chef Rachel joins us with all the sweet details.

Geraldine GilliliandBelfast-born Chef & restaurateur Geraldine (Gerri) Gilliland has been a major force on the hospitality scene in Santa Monica and environs since 1984. On St. Patrick’s Day in 2002 Gerri realized her most ambitious project to date and Finn McCool’s (a reassembled Irish pub from Newry, County Down) was launched. Irish nationals are among the employees. The ambiance is genuine Irish charm.

“Finn McCool’s is a stunning old world Gastro-pub with a modern sensibility & heavy emphasis on quality food & drinks. Designed with rich wood, antique Gaelic stained glass and gorgeous original art that was dis-assembled, shipped over from Belfast, Northern Ireland through the Panama canal and meticulously re-assembled on Main Street in Santa Monica. Finns boasts over 18 beers on tap, 200 whiskeys and an impressive menu of quality traditional & modern offerings from the newer “Build your own Burger” and “R&D Menu” (where customers get to help choose the next menu items) to classic offerings like “Fish & Chips in a Newspaper”, “Guinness Irish Stew” and the iconic “Irish Breakfast”.

Executive Chef & Restaurateur Geraldine Gilliland, whose career spans 3 decades, 2 continents & several lauded restaurants, launched Finn McCool’s in 2002 hot on the heels of her much loved restaurant “Gilliland’s”, “Jake & Annies” and her other restaurant, “LULA Cocina Mexicana”, also in Santa Monica.”

“2015 Irish Woman of the Year” was awarded to Chef Geraldine Gilliland by The City of Los Angeles and the L.A. City Council. She was nominated for the honor by Mary McAleese, the President of Ireland from 1997 to 2011.

We’ll talk to Gerri about what authentic Irish pub food really is and her long-time friendship with the Irish Julia Child, Darina Allen of Ballymaloe Cookery School, Ireland’s best-known chef.

2016 has been designated the year of food and drink in Northern Ireland, and Gerri will give us some insight on contemporary food tourism there.

Anita Lau of Mad Hungry WomanAnita Lau is better known to regular listeners of the “SoCal Restaurant Show” as the Mad Hungry Woman blogger. She was living in Hong Kong in the 90s before the turnover to China. Anita is recently back from a 3-week visit. We’ll continue with her insider’s view of the dining scene there during the glory days of the British. It was a very different and colorful time…

British Hong Kong showcased traditional, authentic and refined cuisine. The perfect surviving example is the fine cuisine that is still available at the always elegant Peninsula Hotel. Contemporary fine dining in Hong Kong right now is more ostentatious.

“This blog (diary of a MAD HUNGRY WOMAN) is a journal of mostly my eating adventures, but also, other things I’m passionate about, including travel, the arts, and also, necessities to complete my life. Centered predominantly in and around Orange County, CA, some will extend to Los Angeles, San Diego and beyond. I am constantly searching for delicious food to eat and fun things to do, nothing is out of bounds. Sometimes it doesn’t end well, but I can definitely say, it will always be an interesting journey.” Anita Lau

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Josiah Citrin, Charcoal Venice, Venice, CA
Segment Three: 3rd Annual San Diego Travel & Adventure Show
Segment Four: Elliott Dolin, Dolin Malibu Estate Vineyards”
Segment Five: Executive Chef Michael Hung, Viviane Restaurant, Avalon Hotel Beverly Hills
Segment Six: Pastry Chef Rachel Klemek, Blackmarket Bakery on Broadway, Santa Ana
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Finn McCool’s Irish Pub, Santa Monica
Segment Eight: Anita Lau, Diary of a Mad Hungry Woman Blogger