Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Geraldine Gilliland, Lula Cocina Mexicana, Santa Monica
Segment Three: Donna del Rey, Proprietress, Relish Culinary Adventures, Healdsburg
Segment Four: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part One
Segment Five: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two
Segment Six: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part One
Segment Seven: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Happy Father’s Day to all our deserving Dads!
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of Friday, July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, a collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and, along the way, explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes. We’ll meet her.
“Healdsburg, CA-based Relish Culinary Adventures (established in 2003) stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.” Founder Donna del Rey is out guest.
Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs. On Friday evenings Knife Pleat now features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.
Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season. Joining Chef Omar is his General Manager, Eric Ursua.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Americans are enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood? Chef Andrew is our informed source.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, a collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes.
“Being originally from Belfast, Northern Ireland, and from a family of plain home cooking, it’s safe to say Geraldine entered a whole new world with Lula. It’s been a wonderful journey. Her love of Mexican cuisine started when one of the cooks at her original Gilliland’s Café would cook their own meals. That is what first attracted her to the flair and flavors of traditional Mexican cuisine.”
“One day, as Geraldine was casually flipping through the latest edition of Bon Appétit magazine, she stumbled upon an article that profiled the best female Mexican chefs of the time, including Lula Bertran. So, she called up the editor and asked her which of these chefs she would recommend to teach her true Mexican cooking. Without missing a beat, she told her to call Lula. The rest (as they say) is history!”
Geraldine joins us with a house Margarita in hand.
“Healdsburg-based Relish Culinary Adventures stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services.”
“Based in Healdsburg, California, in the heart of the Sonoma County wine country, Relish offers culinary events on a wide range of topics from wine country cuisine to ethnic specialties, DIY canning to children’s cooking workshops, cheese making to wild mushroom foraging. In addition, Relish hosts activities that bring people together in the kitchen, such as private cooking parties and corporate team-building events. Guests learn about the bounty of this wonderful region and experience a “sense of place”that is all about Sonoma County.”
“Founder Donna del Rey created Relish Culinary Adventures in 2003 to share the flavors and personalities of Sonoma County with others. After more than two decades in various marketing and business development roles for an industry-leading scientific tech company, a move to Sonoma County with its bounty of amazing foods and makers solidified her desire to transition to the culinary world. Donna is not a professional chef; she sees herself as an adventurous learner eager to create and share memorable food experiences.”
“A Relish event is so much more than a cooking class,” says Donna. “We combine amazing Sonoma County ingredients, talented and engaging wine country makers, and unique rural locations to create convivial culinary adventures that, hopefully, inspire guests to create great food in their own kitchens.””
Donna del Rey joins us.
“Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.”
On Friday evenings Knife Pleat features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. The current Tasting Menu is Knife Pleat’s appreciation of Spring and its abundance of produce encompassed in a 6-course menu. The elegant current Friday repast starts with Squash Carpaccio and concludes with a Poached Apricot with Honey Semifredo and Rosemary Crumble.
“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”
We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.
Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about collectible Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season as a result of its popularity.
Beer on tap is back at Angel Stadium. A great destination is the Saint Archer Brewery. They test limited production craft beers at Angel Stadium for stadium guests. Also known for the Saint Archer Pretzel.
A tempting variety of sweet goodies are a signature at Angel Stadium. The treats are unusually freshly baked in-house.
Joining Chef Omar is his General Manager, Eric Ursua.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.
Americans are enjoying more & more fresh seafood as part of their regular diet. Where is the majority of the seafood actually coming from? Also what you should know about farm-raised fish and seafood. Chef Andrew, as always, is our well-informed source.
Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Geraldine Gilliland, Lula Cocina Mexicana, Santa Monica
Segment Three: Donna del Rey, Proprietress, Relish Culinary Adventures, Healdsburg
Segment Four: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part One
Segment Five: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two
Segment Six: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part One
Segment Seven: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
