Show 415, March 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.”

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand.

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 
“Belden Barns was recently voted one of USA Today’s Top Ten Winery ToursProprietors Nate and Lauren Belden are an amiable
couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice!  You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the New York-based non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish (a Hollingsworth Family favorite) is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

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

Play

Show 415, March 6, 2021: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

Belden Barns has a program of Spring Virtual Tastings including the launch of their Apple Cider. Nate and Lauren also offer custom virtual tastings for special friends and family celebrations and business gatherings.

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

Play

Show 415, March 6, 2021: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

Belden Barns has a diverse program of Spring Virtual Tastings including the launch of their Apple Cider. Nate and Lauren also offer customizable virtual tastings for special friends and family celebrations and business gatherings.

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

Play

March 6: Hudson House, Bob’s Well Bread Bakery, Belden Barns, The Gourmandise School, Timothy Hollingsworth

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
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.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand. 

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property. In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.”

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours. Proprietors Nate and Lauren Belden are an amiable

couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out oflocally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from the rgeir culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for “Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

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

Kate Failor of Hudson House

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born. 

With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Bob Oswaks of Bob's Well Bread

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Bob Oswaks (with his hands in the dough) joins us.

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

“From day one, Belden Barns has been about much more than just wine. When we set out to build our business, we envisioned a winery that would offer unique, hands-on opportunities to learn about both farming and making wine. We were tired of traditional tasting rooms and determined to bring people closer to the land through experiences that were meaningful, sustainable, and ultimately unforgettable. Enter the Farm at Belden Barns. Wine is best enjoyed with food after all, and we are excited about creating a family business and brand that celebrates the full diversity of agriculture.”

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online… until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.”

Classes are conducted via Zoom. Most sessions are 75 minutes to 2 hours long. The Gourmandise School sends class participants recipes, equipment needs and shopping lists.

“Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.”

Chef Clemence de Lutz joins us whisk in hand.

Chef Timothy Hollingsworth

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. 

Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Chef Andrew Gruel savoring a New Jersey style Pizza

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. Restaurants in Southern California are now again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”