Show 526, May 20, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs.

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard over the last 12 years to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacksk bar. Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times (May 6th.) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

Show 526, May 20, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Inspired by a recent column (Golden Years) by Steve Lopez in the Sunday Los Angeles Times (May 6th) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has a jazzed up “Happy Hour” possibly replaced it? Back at his (now closed) Raw Bar by Slapfish (pre-pandemic) Chef Andrew offered a “Beat the Clock” and a later “Roll Back the Clock” (8:00 p.m. & 8:30 p.m.) special pricing promotion. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

May 20: Greater Palm Springs Restaurant Week at SO.PA, JonnyPops, Notre Vue Estate Winery & Vineyards, Hollywood Bowl Food + Wine

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs. 

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar. Co-Founder Connor Way joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary firstrestaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goinjoin us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

Chef Michael Hung

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.”

“More than 80 restaurants will offer custom menus for lunch, dinner or both. Lunch offers will include 2 or more courses/items priced at $15, $25 or $35. Dinner menus include 3 or more courses/items or small plates and cost $39, $49, $59 or $99. New for 2023 is a category for breakfast and brunch as well as a category for special offers. The flexible “special offers” allow restaurants to present specialties, wine pairings and/or supplemental dishes for an additional charge.”

Davis Meyer of the Greater Palm Springs Convention and Visitors Bureau

SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs providing all the salivating details.

“Decadent, refined, and intimate, SO•PA offers a unique alfresco dining experience. Visit the restaurant for dinner in an intimate outdoor setting under the stars as Michelin Star awarded Chef Michael Hung presents the seasonally enticing menu. The elegant, yet relaxed evening includes world class cocktails and a sophisticated yet approachable wine cellar curated by their in-house Wine Spectator awarded Sommelier.”

Connor Wray of Jonny Pops

“From humble beginnings making frozen treats in the basement of their college dorm room at St. Olaf College, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula.”

“Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial.”

“JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.”

“JonnyPops are also completely peanut-, tree nut-, and gluten-free, as well as kosher-certified.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar.

“Their frozen treats are called “JonnyPops” after Erik’s cousin and original co-conspirator, Jonathan. His passing, the result of a tragic drug overdose, filled the family with grief – but also fueled a desire to spark change.”

“In honor of their namesake, each JonnyPops stick is printed with a good deed because they believe sharing kindness, through actions big and small, helps them achieve their sincere mission of making the world a better place, one pop at a time”

Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

Geoffrey Thompson of Notre Vue Estate Winery and Vineyards

Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles.”

“Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The 710-acre estate boasts many diverse microclimates, including rare soil and slope combinations. The wines  produced at their estate vineyards are recognized for their uniqueness and richness.”

“Grapes have been grown on the property since 1869 and commercially for wines since 1907. Notre Vue Estate & Winery produces wines under the Notre Vue label which are sold primarily at their tasting salons and in select restaurants. Notre Vue also produces wines under the Balverne label which is a brand that was historically famous in the 1980’s being poured at the White House multiple times as well as the famous Hollywood Brown Derby, the original Spago in West Hollywood and Sparks Steakhouse in New York.”

“Balverne wines were produced on the estate in the 1980’s and the brand was carefully resurrected by the Notre Vue Estate owners in 2012 to honor Balverne’s history. In 2022, Notre Vue Estate celebrated its 30 year anniversary under the current ownership. Notre Vue Estate is now helmed by co-founder Renée Brown-Stein. In addition to producing multiple wines under our two labels they also sell their grapes to many premium wineries in Sonoma County and Napa Valley. Notre Vue grapes are found in some of the most well-known wines from Sonoma and Napa.”

The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

Suzanne Goin of the LLucques Group

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

Caroline Styne of Lucques Restaurant Group

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the salivating menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 519, April 1, 2023: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender

Luna and Joe Egender of Maciel's Plant-Based Butcher

“By opening a plant-based butcher and deli in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town.”

“Maciel received her Bachelor’s Degree in Nutrition. She then obtained her Master’s Degree in Health Sciences, studying certain natural components of food that can potentially improve health. She continued down this path by receiving her PhD in Medical Sciences, focusing on obesity and energy metabolism. Upon receiving her PhD, Maciel took a post-doctoral research fellow position at The Albert Einstein College of Medicine in New York where she focused on the molecular effects and potential benefits of fasting.”

“Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop (along with her husband, Joe Egender) and begin sharing her delicious, healthy food with her guests.”

You don’t have to be vegan to enjoy the food at Maciel’s. No less an authority than Bill Addison, the Food Critic for The Los Angeles Times, has rated Maciel’s French Philly Sandwich as one of the top sandwiches in Los Angeles! The French Philly is steak (plant-based,) melted provolone, grilled onions, mushrooms, jalapenos, and herbed butter served in a baguette.

Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready.

Show 472, April 30, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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.

Show 465, March 12, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

In Japan uni, the roe of a sea urchin, is a delicacy. There are varieties of sea urchins including the devastating purple sea urchin (with a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an innovative experiment in the Santa Barbara area using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants. (This discussion was inspired by a feature article in the Sunday Los Angeles Times on March 6th by Aliza Abarbanel.)

Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One

John Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Chef John and Roni Cleveland are our guests. They will chat about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part Two

Roni Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Post & Beam is again open for limited (space available) dining on their garden patio for dinner and for To-Go and delivery. Weekend Brunch service has just resumed.

Chef John and Roni Cleveland continue the conversation about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

Show 341, September 21, 2019: Chef & Journalist Noelle Carter, Noelle Carter Food

Noelle Carter FoodAs the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS column for Food.

A native Southern Californian, she holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies. She left The Times in January 2019.

We’ll get updated on Noelle’s new activities with Noelle Carter Food.

Show 325, May 25, 2019: Chef Ricardo Zarate of Studio City’s Los Balcones

Restauteur Ricardo M ZarateAs part of the Los Angeles Times Food Bowl embrace Latin cuisine with Latin Roots: Food & Wine With Passion showcasing a four-course meal created by chef Ricardo Zarate and featuring wine pairings by Bibiana González Rave of Cattleya Winery. (This is the evening of May 26th at Los Balcones in Studio City.)

The theme of the meal is Latin Roots, and each course will be a blend of Peruvian and Colombian cuisine, with the spirit of Los Balcones Studio City’s “mestizo style” of cooking (a blend of Spanish and other European influences). All four courses will celebrate the flavors of Colombia, Peru, Europe and California.

“This project (Los Balcones Studio City) has been ten years in the making for both Jorge Rodriguez and Ricardo Zarate. Being long-time friends and committed restaurateurs in the Los Angeles restaurant scene, both have spoken about working together for quite awhile and now the birth of Los Balcones in Studio City is complete.”

“Jorge, owner of the iconic Peruvian restaurant, Los Balcones in Hollywood and Ricardo ‘the godfather of Peruvian cuisine’ both wanted to explore Mestizo cuisine and put a spotlight on Spanish and Peruvian flavors. Both being from Peru, Los Balcones in Studio City is extremely personal and highlights the several ingredients they both grew up surrounded by and enjoying every day.”

“With signature dishes such as their Seco de Pato, Quinotto and Costilla Short Ribs, Jorge and Ricardo want guests to explore the flavors of Mestizo cuisine together.”

Los Balcones serves Dinner Tuesday through Saturday and Brunch on Saturday and Sunday. Closed on Monday.

Chef Ricardo Zarate escapes his busy kitchens and is our guest.