Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part One

Ian McCall at the KLAA Studios

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Weekend Brunch has just started.

Trivia Night at ISM Brewing Co. is under the banner of The Epic Pub Quiz on Monday at 7:00 p.m.

“Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.”

Ian McCall joins us to tap the keg on all that is ISM Brewing and Tap Room.

Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part Two

Ian McCall of Riip Beer Company

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Weekend Brunch has just started.

“Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.”

“After leaving Brewbakers in 2009 an opportunity arose when Beachwood BBQ announced plans to open a brewery in Long Beach. Ian joined the team, working initially as a bartender. He furthered his brewing education at the Siebel Institute of Technology and started apprenticing under Julian Shrago. By 2013, Ian became Julian’s assistant brewer. During his tenure at Beachwood, the team won numerous awards, including the GABF Mid-size Brewpub and Mid-size Brewpub Brewer of the Year in 2013 and 2014, and at the World Beer Cup in 2016.”

“In 2018, Ian moved to Riip Beer Company in Huntington Beach as Head Brewer. Over five years, he enhanced the brand, assembled a skilled team, and led them to win various prestigious brewing awards, including at GABF, San Diego International, US Beer Open, LA IPA Fest, and the Bistro IPA/DIPA Fest.”

Ian McCall joins continues with us in-studio tapping the keg on all that is now Long Beach’s ISM Brewing and Tap Room on The Promenade. We’re tasting ISM’s Gulp of Mexico (Mexican Lager,) Calf Fiend (Brown Ale with Peruvian Coffee) and Western Standard Time (West Coast IPA.)

Show 556, December 16, 2023: San Pedro Fish Market with Michael Ungaro

Michael Ungaro of the San Pedro Fish Company

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023”

“In the spirit of giving, San Pedro Fish Market is offering holiday gift card deals during the holiday season. Through December 31st, get $125 for $100, $60 for $50 and $25 for $20 spent on gift cards. Convenient e-gift cards are available for purchase online and physical gift cards can be purchased at any San Pedro Fish Market location. All gift cards are redeemable for dine-in or takeout at all San Pedro Fish Market locations.”

“All San Pedro Fish Market and Grille locations in San Pedro, Long Beach and Wilmington are open for onsite dining and to-go orders, third-party delivery and catering. For hours, more information about San Pedro Fish Market and to order online.“

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details.

Show 554, December 2, 2023: 3rd Annual Long Beach International Tamale Festival

Long Beach promoter Sal Flores

“The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, 1:00 p.m.-9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more.

“Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales.”

“As somebody who grew up with this holiday tradition, I remember making tamales with my grandma and my tias, sharing great family stories, going to la plaza and seeing all the Christmas decorations, the folklorico dancers, the music, but best of all; eating delicious tamales on Christmas Eve together as a family,” stated co-organizer Sal Flores. “I want people to feel right at home, to embrace the Latino culture and history, while introducing what may be a new holiday tradition to people from different backgrounds.” Sal Flores joins us with a plate of freshly steamed traditional tamales in hand.

Show 549, October 28, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Show 549, October 28, 2023: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach

Frank Buono of Buono''s P{izzeria in Long Beach

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”

“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

 “The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven.  Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.” In addition to their popular pizzas Buono’s is also known for their pastas, sauces from Grandma Buono’s recipes and ample Italian sandwiches (hot and cold) on house-baked bread.

October 28: Chris Bianco, Buono’s Pizzeria, Adam Bell on the Jersey Shore, Commander’s Palace

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Frank Buono of Buono''s P{izzeria in Long Beach

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”

“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven. Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.”

Adam Bell of dataTV

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 547, October 14, 2023: CANstruction Long Beach with Producer Terri Henry

Terri Henry of Dine LBC and Terri Henry Marketing

“One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities returns for year nine in Long Beach on October 18, 2023. The annual CANstruction Long Beach event provides a much-needed source of non-perishable food to help feed the unhoused in the Long Beach community”

“The 9th annual CANstruction Long Beach competition benefiting Long Beach Rescue Mission / Lydia House and hosted by the Landmark Square building lobby will take place October 18-29, 2023. October 18th is the official “Build Night” starting at 7pm; the teams will be building their structure OVERNIGHT the evening of October 18th and into the morning of October 19th.”

“CANstruction participants will have twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of 3000-4000 cans each. This year’s theme is “Halloween CAN-dy”, and participating teams may depict Halloween themed candy in any way they want”

“Our two talented teams (Gensler Architects and Valero Energy) have spent months designing their structures and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

“The completed structures will be on display to the public October 19-29 at Landmark Square during their regular business hours. Visitors are encouraged to bring additional canned goods to the event to be used as “votes” for their favorite structure by placing the cans in bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be awarded following the exhibition.”

CANstruction Long Beach Producer Terri Henry joins us to artfully stack-up all the details.

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas is our guest with a brisket plate in hand.

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas continues with an overstuffed, pulled pork sandwich plate in hand.