Show 472, April 30, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

101 Thai Dishes You Need To Try Before You Die

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.” 

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene. His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”
Chef Tad is our guest with chopsticks at the ready.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.

Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.

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 part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled f. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

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

Play

Show 472, April 30, 2022: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)

Lisa Fontanesi of C-CAP Los Angeles

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.”

“Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.”

“The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.”

On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors.

On the horizon is a fundraiser for C-CAP is on Sunday, June 5th at Knife Pleat and The Penthouse at South Coast Plaza. It’s a celebration of South Coast Plaza’s 55th Anniversary to benefit C-CAP. The lead Chefs for “O.C. Chefs: The Next Generation” are Amar Santana of Vaca (a C-Cap Alum) and Tony Esnault of the Michelin Star Knife Pleat.

C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Play

April 30: Live from Redbird and Jet Tila’s “101 Thai Dishes” Cookbook Launch Party

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

101 Thai Dishes You Need To Try Before You Die

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.

“Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.”

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”

Chef Tad is our guest with chopsticks at the ready.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.

Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.

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 part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

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

Lisa Fontanesi of C-CAP Los Angeles

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.”

“Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.”

“The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.”

On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors.

C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry of Queen of Flavor

Lasheeda Perry, a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.”

“Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully rewarding career. She received her culinary education from Johnson & Wales, and has studied abroad in Ireland, Australia and China to enhance her culinary skills.”

“Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App.”

Chef Lasheeda joins us with rolling pin in hand.

Neal Fraser of Redbird

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.”

“An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics. Wine Director Matt Fosket’s selections are well rounded with great finds from both established and emerging wine regions throughout the world and the list has received many awards including “Top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.”

“Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) Designer Robert Weimer and Amy Knoll Fraser created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.”

“Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property.”

Chef Neal takes a break from his busy kitchens and is our guest.

Tad Weyland Fukumoto

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene.”

“After a few years spending his days in music and nights cooking in some of L.A.’s best restaurants, the kitchen lured Tad to switch careers.”

“His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”

Jet Tila at Cochon 555

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.”

“Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.”

Chef Jet is one of the three chef mentors (along with Bobby Flay) for Food Network’s eight-part “BBQ Brawl” competition series (Season 3) launching on May 9th.

Chef Jet is our guest with authentic Thai Fish Sauce in hand.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 356, January 18, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now a captivating preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the upcoming Careers through Culinary Arts Los Angeles Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part One

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club. Think pizza bites topped with caviar…

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Continuing with us and providing all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Play

January 18: Cakebread Cellars, Susan Feniger on Socalo and C-CAP’s Winter Gala

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Now a captivating preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1974. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training ? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the Careers through Culinary Arts Los Angeles’ Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Bruce Cakebread of Cakebread CellarsCakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012.

“Bruce Cakebread, representing the 2nd generation of Family ownership, has worked alongside his father since the founding of the family winery in 1973. He officially joined the winery in 1977, and after graduating with a degree in Viticulture and Enology from the University of California at Davis, in 1979 he took over as winemaker, overseeing all vineyard and cellar operations for the next twenty years. In 2002, Bruce became the winery’s President and Chief Operations Officer, also leading international distribution efforts, and today he serves as co-owner and a board member.”

“We are very fortunate to have an excellent collection of vineyards as well as long-term relationships with some of the best growers in Napa Valley,” says Bruce. “Great vineyards, plus the fact that we’ve had only four winemakers over the past forty-five years (Jack, myself, Julianne Laks, and now Stephanie Jacobs), have allowed us to produce world-class wines of extraordinarily consistent quality and style.”

“Bruce has served on the Viticulture and Enology Executive Leadership Board at UC Davis, as a member of the Executive Committee for the Robert Mondavi Institute for Wine and Food Science, as a member of the Napa Valley Vintners Board—which he chaired in 2010 and 2013—and as Chair of the Napa Valley College Foundation Board.”

“Since its founding in 1973, Cakebread Cellars has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery. The Cakebread family remains committed to creating fine Napa Valley wines.”

AVEO Table + Bar sat the Monarch Bay Resort in Dana Point is hosting an exclusive evening with Cakebread Cellar Vineyards. “AVEO is proud to offer its first winemaker dinner of 2020 on Thursday, January 23rd at 6 p.m. Winery co-owner and chief winemaker Bruce Cakebread will be present to connect with guests and unveil a new red blend. Executive Chef Jason Adams and Chef de Cuisine Donald Lockhart are preparing a five-course dinner paired with exclusive bottles from Cakebread Cellars including the all-new Mullen Road Blend from Columbia Valley.”

Bruce Cakebread joins us to pull the cork on Cakebread Cellars.

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

“Socalo serves breakfast, lunch, happy hour and dinner. The beachy California canteen and Mexican pub features Milliken and Feniger’s iconic balance of tradition and innovation, serving Mexican fare with a California sensibility, alongside Mexican craft beers, wines and cocktails. Socalo’s playful pops of warm colors, breezy accents, and indoor/outdoor dining atmosphere make it a go-to spot for beachgoers, businesspeople, and everyone in between.”

“The duo is known for their beloved restaurant, Border Grill, which opened in Santa Monica in 1990 and has since expanded to locations in Downtown Los Angeles and Las Vegas. Excited to open another restaurant near the coast, Feniger says, “Santa Monica has always felt like home, and we’re excited to be back in a fantastic spot for the community to grab great food and drinks.” Milliken adds, “Socalo is a culmination of everything we love about SoCal – the awesome, local ingredients and incredible neighborhood restaurants – plus our passion for Mexican flavors.””

“Inspired by the Spanish word Zócalo, meaning a central gathering place in Mexican cities, and the restaurant’s home in SoCal, Socalo offers conscientiously-sourced menu options, prepared by Executive Chef Giovanni Lopez. The restaurant provides quick counter service at breakfast, including pastries and fresh juices, as well as at lunch. The dinner menu shifts to full-service dining with raw bar offerings and an array of small plates, salads, taco selections and large plates.”

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

Border BBQ offers a variety of bowls, wraps, and salads full of flavor and filled with slow smoked Texas-style brisket, mesquite smoked chicken, pulled pork and smoked tofu, in addition to housemade lemonades, beertails and wine (coming soon!). Chefs Susan Feniger and Mary Sue Milliken utilize seasonal, locally grown ingredients, organic rice and beans, and meats and poultry without antibiotics or hormones. At Border BBQ, slow smoked barbecue meets fresh Southern California ingredients for an easy to eat and affordable option that can be enjoyed on the go.

“At Pacha Mamas, Chefs Susan Feniger and Mary Sue Milliken serve freshly composed ceviches and seared skewers a la plancha with bold Peruvian and coastal inspired sauces. Pacha Mamas offers conscientiously-sourced fare, using the finest locally grown and organic ingredients, sustainable seafood, and meats and poultry without antibiotics or hormones, alongside housemade lemonades and sangrias (coming soon!) in a casual and comfortable outdoor setting. Food enthusiasts of all types – vegan, vegetarian, meat and fish lovers alike – will love our satisfying flavors and personable staff.”

We corral Susan for a chat.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment.

For budding chefs is culinary school always the right path in terms of training? What does culinary school realistically prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club.

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Show 319, April 13, 2019: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

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April 13: Kodiak Cakes, Neal Fraser, Malama Mushrooms, Wine Exchange

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Now a tempting preview of this Saturday’s pre-dinner show with heavy hors d’oeuvres. 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… As always, we greatly appreciate you being a part of our loyal listening audience.

Park City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door. Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. They attracted a lot of attention at the recent Natural Products Expo West in Anaheim. We’ll meet Cameron Smith, the President of Kodiak Cakes.

The Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef. C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

We discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society. We’ll find out about the power of mushrooms with Ben.

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine. Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author.

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

Cameron Smith of Kodiak CakesPark City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door.

Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. The line includes Flapjack & Waffle Mix, Kodiak Cups, Toaster Waffles and Flapjacks, Baking Mixes and Fruit Syrups. They attracted a lot of buyers’ attention at the recent Natural Products Expo West in Anaheim.

“Apart from being the essential ingredient of the original frontier flapjacks, we use whole grains because they just taste better. They’re also packed with fiber, protein, vitamins, and minerals essential to fueling an active life. So, instead of processing our wheat and “enriching” it with some of its original nutritional value, we left it as it is – free of GMOs, preservatives or artificial additives.”

We’ll meet Cameron Smith, the President of Kodiak Cakes.

Benjamin LIllibridgeWe discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society.

“Whether its medicinal mushrooms for targeting specific ailments, or nutritionally rich gourmet mushrooms for a healthy diet, our goal is to create healthy fungi-based produce and value-added products you can get behind as a loyal fan, customer and family member.”

““Malama” is the Hawaiian word for preserve, protect and nurture. This serves as the standard for all the work we do.”

We’ll find out about the hidden power of mushrooms with Ben.

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

Kyle Meyer of Wine ExchangeOur resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine.

Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author

WINYL, the podcast, is hosted by journalist Anthony Bozza. It’s music & wine redefined.

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Show 287, August 25, 2018: Show Preview with Co-Host Andy Harris

First our heartiest congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…
Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora (Chair of OCAPICA) Tanjasiri of The Crema Caféand Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think of everything from $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. <strong>FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a healthy treat.

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

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