Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

HHappy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

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Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

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Show 439, August 21, 2021: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part One

Sugar Sungkamee of Spicy Sugar

Spicy Sugar, a neighborhood favorite Thai dining destination located in the Alamitos Beach area of Long Beach, is open Tuesday through Sunday for in-person dining with lunch offered from 11a.m. to 3p.m. and dinner served 4 to 11p.m. Guests can also order take-out and delivery.”

“Located in an unassuming storefront on Broadway Avenue, Chef-owner Sugar Sungkamee and her staff offer an array of authentic Thai dishes made with fresh ingredients from family recipes that her father, the legendary Chef Suthiporn “Tui” Sungkamee (Jitlada,) brought with him when he immigrated to the United States.”

“Like many chefs, my culinary education is not a formal one,” said Sugar. “The skills and techniques I learned in the kitchen are what my dad patiently taught me. From helping me learn to read recipes and measure ingredients to showing me what to look for when selecting fresh seafood and produce – I owe my love and knowledge of food and cooking to him.”

“Among Spicy Sugar’s signature dishes are Tom Kha Soup, galangal coconut soup punctuated with mushrooms and tomatoes; Pineapple Fried Rice prepared with chunks of pineapple, cashews and raisins; and Yellow Curry, featuring roasted curry with coconut cream. Most dishes from the menu can be made vegetarian or vegan. Spicy Sugar also recently started serving Thai Singha Beer and sake.”

Chef / Owner Sugar Sungkamee joins us with a bowl of Pineapple Fried Rice at the ready.

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Show 439, August 21, 2021: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part Two

Sugar Sungkamee of Spicy Sugar

Spicy Sugar, a neighborhood favorite Thai dining destination located in the Alamitos Beach area of Long Beach, is open Tuesday through Sunday for in-person dining with lunch offered from 11a.m. to 3p.m. and dinner served 4 to 11p.m. Guests can also order take-out and delivery.”

“Located in an unassuming storefront on Broadway Avenue, Chef-owner Sugar Sungkamee and her staff offer an array of authentic Thai dishes made with fresh ingredients from family recipes that her father, the legendary Chef Suthiporn “Tui” Sungkamee (Jitlada,) brought with him when he immigrated to the United States.”

“Like many chefs, my culinary education is not a formal one,” said Sugar. “The skills and techniques I learned in the kitchen are what my dad patiently taught me. From helping me learn to read recipes and measure ingredients to showing me what to look for when selecting fresh seafood and produce – I owe my love and knowledge of food and cooking to him.”

“Among Spicy Sugar’s signature dishes are Tom Kha Soup, galangal coconut soup punctuated with mushrooms and tomatoes; Pineapple Fried Rice prepared with chunks of pineapple, cashews and raisins; and Yellow Curry, featuring roasted curry with coconut cream. Most dishes from the menu can be made vegetarian or vegan. Spicy Sugar also recently started serving Thai Singha Beer and sake.”

Chef / Owner Sugar Sungkamee continues with us.he ready.

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Show 436, July 31, 2021: Long Beach Burger Week with Executive Director Terri Henry

Terri Henry of Dine LBC and Terri Henry Marketing

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.”

Tasty offerings include the Shrimp Burger, the French Burger Sliders, Kabob Burger and the Cheesy BBQ Brisket Burger. There is also a burger that I appears to be a plump, juicy burger but is actually a decadent dessert cake created by a pastry chef.

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on their website.

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Show 435, July 24, 2021: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach

Joey Rooney of the Crooked Duck

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. They are known for coffee, breakfast specialties, sandwiches and, of course, burgers. Beer and wine are on the menu, too, along with wine-based cocktails.

For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Joey graciously credits his wife, Shelley, for creating this Crooked Duck burger classic.

Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

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Show 419, April 3, 2021: Restaurateur and Nightlife Impresario Brent Bolthouse, The Bungalow Kitchen

The Bungalow Kitchen is James Beard Award-winning chef Michael Mina’s and hospitality veteran Brent Bolthouse’s freshly debuted joint partnership in Southern and Northern California. The Bungalow Kitchen is a new social dining experience and community clubhouse with two waterfront locations, one in Long Beach, California at Belmont Shore (2nd & PCH) with its second location in Tiburon (5 Main Street), California. The Bungalow Kitchen brings a chic and bohemian atmosphere, and features creative California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.”

“The Belmont Shore location is designed by local Venice, CA based design firm Studio Collective.

The 10,000 square foot venue has an eclectic, residential vibe rich in custom furnishings and layered with unique artwork. Designed with the intent to create an atmosphere of attending a fabulous dinner party, The Bungalow Kitchen Belmont Shore is unlike anything loyal fans of The Bungalow (Santa Monica and Huntington Beach) brand have seen previously.”

“This specific venue gives the nod to the rich architectural history and the punk-rock edge of the Long Beach community. It puts a unique and utterly contemporary spin on the traditional Craftsman bungalow, maintaining certain classic structural elements (wood plank ceilings, large fireplaces, a covered porch) while simultaneously taking a sledgehammer to others and exposing what remains (wood stud and plywood walls, concrete floors, select structural members) and adds the sort of hip, eclectic furnishings one might expect to find in a local musician’s home lend this location an ambiance that is at once comforting and industrial, with a rock-and-roll twist.”

Brent Bolthouse joins us.

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Show 419, April 3, 2021: Chef & Restaurateur Michael Mina, The Bungalow Kitchen

Chef Michael Mina

The Bungalow Kitchen is James Beard Award-winning chef Michael Mina’s and hospitality veteran Brent Bolthouse’s freshly debuted joint partnership in Southern and Northern California. The Bungalow Kitchen is a new social dining experience and community clubhouse with two waterfront locations, one in Long Beach, California at Belmont Shore (2nd & PCH) with its second location in Tiburon (5 Main Street), California. The Bungalow Kitchen brings a chic and bohemian atmosphere, and features creative California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.”

“Menu highlights at The Bungalow Kitchen include pristine shellfish served either ice-cold or hot charcoal-grilled; garden “punch” bowl, featuring crunchy, ice-cold garden vegetables served with Gazpacho shooters and three dipping sauces: Green Goddess, romesco and lemon-poppyseed; a comforting Short Rib ‘Pop-Tart’ topped with crispy shallots and drizzled with sauce bordelaise; signature house-made pizzas such as the Carbonara Pizza white pie with Crispy Guanciale, Yukon Gold potatoes, Pecorino Romano and drizzled with a poached farm egg; and Chef Michael Mina’s signature decadent Lobster Pot Pie featuring a whole Maine lobster, truffle-lobster bisque and root vegetables.”

A personal favorite menu item for Chef Mina is the King Crab and Endive Caesar. It’s drizzled with caper dressing and generously covered in parmesan cheese and garlic streusel.

It’s Dinner nightly with Weekend Brunch and a Late Night Menu offered after 10:00 p.m. Wednesday through Saturday.

MINA, led by James Beard Award-Winning Chef Michael Mina, is a San Francisco-based restaurant management company specializing in creating and operating innovative full-service and virtual concepts. Operating for nearly two decades, MINA currently manages over 40 virtual brands and brick and mortar outlets.” Chef Mina is also represented in Southern California with the Bourbon Steak restaurants in Glendale and at the Waldorf Astoria Monarch Beach Resort in Dana Point.

Chef Michael Mina joins us with kitchen tongs in hand.

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Show 418, March 27, 2021: Restaurateur Bjoern Risse, Wood & Salt, Long Beach

Bjoern Risse of Rasslebock Kitchen and Beer Garden

We met restaurateur Bjoern Risse previously with his Rasselbock Kitchen and Beer Garden in Mar Vista and Long Beach. His latest venture is Long Beach’s Wood & Salt Tavern.

At Wood & Salt Tavern, under the culinary direction of Chef Brian Lavin, the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano.

“Things just fell into place, here…Chef Brian’s restaurant experience in Baltimore is an ideal fit for the menu concept we wanted to create for Wood & Salt Tavern. We’re happy to welcome him to the German Gastro Management family of restaurants,” said Bjoern Risse, co-owner of Wood & Salt Tavern, Wirtshaus, and the two Rasselbock locations.

“Wood & Salt Tavern’s beverage menus are more wine-centric than the restaurant’s beer-focused German siblings, with a world wine list to complement the food menus. Wines are offered by the glass and by the bottle, in three different price tiers. All craft, draft and bottled beers represent staff picks from both international and craft brewers, and all are similarly aligned with the food menus and restaurant concept.” A full liquor license is pending.

It’s a local neighborhood restaurant with elevated cuisine located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days.

Restaurateur Bjoern Risse joins us.

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Show 413, February 20, 2021: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista

Bjoern Risse of Rasslebock Kitchen and Beer Garden

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also specialize in freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines.

The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes.

Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too.

Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

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