Our heartfelt concerns to all the area residents impacted by the tragic fires in Pacific Palisades and Pasadena / Altadena. In the hospitality community chefs and restaurateurs have lost both homes and their businesses.
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series, LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.” Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine. Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done. He’s focusing on coordinating supply & product donations for L.A.’s Dream Center.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections.
“The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.”
“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”
Next up for LOST LA is “Cold War Secrecy” airing Tuesday, January, 14th at 7:30 p.m. on PBS SoCal and Wednesday, January 15th at 8:00 p.m. on PBS SoCal Plus.
Nathan Masters is our guest to preview Season Seven of LOST LA.
Andy Harris, Executive Producer and Co-host previews the show.
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections. The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.” Host Nathan Masters is our guest to preview Season Seven of LOST LA.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not? The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price. From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression. Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.” Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge in Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.
Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. Chef Kristin Puttkamer and Sommelier Josh Kelly are our guests to uncork all that is Canopy Wine Lounge.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. When it comes offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew Explains what’s being done.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“PBS SoCal, Southern California’s flagship PBS organization, has launched this month the Seventh Season of the locally produced, historical documentary series LOST LA. Public historian and writer Nathan Masters returns as Host for the untold histories behind Southern California’s space shuttle program, the Cold War, the St. Francis Dam disaster and finally, uncovering Disney’s roots and how the city became the birthplace of modern animation. The series is a co-production with the University of Southern California Libraries, as part of their longstanding commitment to building public engagement with regional history collections.
“The first episode of the new season explores how Southern California took part in creating the Space Shuttle, bringing humanity closer to the cosmos.”
“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”
Next up for LOST LA is “Cold War Secrecy” airing Tuesday, January, 14th at 7:30 p.m. on PBS SoCal and Wednesday, January 15th at 8:00 p.m. on PBS SoCal Plus.
“Celebrating its 15th year, Santa Ynez Valley Restaurant Weeks (January 19th to February 1st) has become a favorite tradition in the valley. And why not?”
“The Santa Ynez Valley’s reputation as a culinary-driven destination—with imaginative chefs, deep agricultural roots, collaborative culinary culture, and cuisine that ranges from contemporary, innovative farm-to-table fare to traditional Scandinavian feasts—is as well-earned as its reputation for making world-class wines. And for two weeks, the valley’s restaurants offer the best of the region’s cuisine at an unbeatable price.”
“From January 19th to February 1st, 2025, Santa Ynez Valley Restaurant Weeks will showcase the region’s culinary bounty — and being that this is the Santa Ynez Valley, the perfect wine pairings — with a variety of special three-course prix fixe price menus. Dozens of restaurants will participate, each offering curated, chef-driven, three-course menus at prices of $30, $40, or $50, plus tax and gratuity. More than two dozen of the region’s wineries and tasting rooms will also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”
“For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit Dine SYV or follow Visit the Santa Ynez Valley on Instagram, Facebook, and X.”
Our guide to Santa Ynez Valley Restaurant Weeks is Shelby Sim, President and CEO of Visit the Santa Ynez Valley.
“Studio UNLTD, the designer of the reimagined Helms Bakery in Culver City, is an award-winning hospitality design firm offering comprehensive services in architecture, interior design, lighting, and furniture design. They believe in a collaborative approach that puts the client’s vision at the forefront. Their legacy of community-altering projects showcases their ability to design spaces that make a lasting impression.”
“Founded in 2009, Studio UNLTD made its mark designing iconic adaptive reuse projects that helped put the Arts District in downtown Los Angeles on the map. The firm, helmed by principals Greg Bleier and Terri Robison, established itself as the go-to interior design company for chefs and restaurateurs in Los Angeles and beyond looking for trusted creative partners to bring their vision to life.”
“While the studio’s work is still firmly rooted in hospitality design, its expertise and perspective continue to evolve through its experience crafting a diverse range of projects.”
Founder Greg Bleier is our guest unraveling the mystery of successful restaurant design.
“Canopy Wine Lounge located min Downtown Palm Springs is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists. With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina (Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights showcasing elevated seasonal California cuisine.”
“Born and raised in the vibrant city of Boston, Kristin Puttkamer’s journey to becoming the esteemed Executive Chef at Canopy Wine Lounge in Palm Springs is marked by an exciting array of experiences and a passion for culinary excellence. Puttkamer’s early exposure to different cultures ignited her love for food and hospitality. Puttkamer later honed her skills through formal education at The Culinary Institute of America in Saint Helena, California. During her studies, she embarked on an externship at the Michelin Star restaurant, State Bird, where her culinary prowess caught the attention of Darioush Winery. A Darioush, she worked under Michelin Star Chef Chris Lemerand and Chef Sean Massey, embracing the challenge of crafting innovative menus inspired by California’s seasonal bounty and Persian influences, enhancing the winery’s culinary experience for guests. In 2024, Kristin’s culinary journey reached new heights as she accepted the role of Executive Chef at Canopy Wine Lounge in Palm Springs.”
“Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. Last year they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker and Sommelier Josh Kelly.” It’s unusually aged in clay amphora. In addition to the Desert Wren Pinot Noir, 2023 Sonoma Coast there will be other future Desert Wren releases.
“Canopy Wine Lounge invites guests to unwind in style and enjoy their diverse selection of wines five days a week. As a wine lounge, Canopy offers a diverse selection of wines in a brilliantly curated atmosphere with the relaxed appeal of your neighborhood wine bar.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
When it comes to offering vitally needed assistance when a disaster strikes chefs and restaurateurs are always in the forefront of providing meaningful assistance. The devastating fires this week in Pacific Palisades and Pasadena / Altadena are the most recent examples. Chef Andrew explains what’s being done.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 14 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. Ian McCall joins us to preview their upcoming Grand Opening on January 11th.
One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef / Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.
A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace. “I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort,” says Maya Parish, director of KFH.
With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham (Director of Food & Beverage) join us with all the specifics of the effort.”
“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive, Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.” Our guests are Cyrus Batchan and Co-Chefs Max Boonthanakit and Lijo George.
PBS SoCal and KCET, Southern California’s flagship PBS stations are now airing the 2024 return “of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries. The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.” The Director of all the new season’s episodes of LOST LA, Matt Bass, is our well-informed guide to the current 2024 season of LOST LA.
Since its creation is 2019 adjacent to the Santa Ynez Post Office it’s become a locals’ favorite. It definitely reflects the character of the Santa Ynez Valley. Alberto is passionate about maintaining the quality of his food and standout coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment.” Alberto takes a break from his busy kitchen to join us.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Andy Harris, Executive Producer and Co-host previews the show.
Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 14 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. Ian McCall joins us to preview their upcoming Grand Opening on January 11th.
One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.
A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace. “I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort,” says Maya Parish, director of KFH.
With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the effort.”
“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.” Our guests are Cyrus Batchan and Co-Chefs Max Boonthanakit and Lijo George.
PBS SoCal and KCET, Southern California’s flagship PBS stations are soon airing the 2024 return “of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries. The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.” Public Historian and writer Nathan Masters (and the host of LOST LA) is our well-informed guide to the new season of LOST LA.
When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’sPony Espresso Café.
Since its creation is 2019 it’s become a locals’ favorite. It definitely reflects the character of the Santa Ynez Valley. Alberto is passionate about maintaining the quality of his food and standout coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment.” Alberto takes a break from his busy kitchen to join us.
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. We’re starting to see more mandatory Service Charges of 18 to 20 per cent added onto restaurant checks (this is not a Tip) along with a 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. Chef Andrew will revisit this highly controversial and confusing development.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.
One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.
A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub(KFH) is stepping up the use of food grown by Kohala farmers.
“The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace.”
“I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort, says Maya Parish, director of KFH.”
“On the food hub’s end, our goals are to create consistent standing resort orders that our farmers can count on and plant out for,” details Parish. “This will stimulate more regional food production, increasing revenue for our farmers and providing consistent quality and volume that the resort can depend on.”
“In addition, another identified goal includes providing an example to other resorts in the Kona and Kohala Districts to also “join more deeply” in supporting locally based farmers with their significant collective purchasing power.”
“We were always heavy into purchasing local but it seemed after COVID, we had to do everything in our power to strengthen food security and the way we can do that is though our dollars,” notes Todd Oldham, Mauna Kea Resort food and beverage director. “When we buy local products, the money stays here and helps someone keep their land and expand to grow more food.”
“Oldham, a former chef who grew up with an agricultural background in Pennsylvania, shares a resort mission is to increase the use of local food. “It’s not just a verbal think; we do strategy sessions on how to increase local food usage, what steps we need to take and the initiatives needed.”
“With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. Now KFH is asking its farmer network to plant out crops specifically to supply the resort’s stated needs—carrots, eggplant, broccoli, cabbage and green beans— while negotiating price points that work for all.”
KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the important effort.
“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training.”
“Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.”
“The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Their talents were cultivated at the Michelin-starred Blue by Alain Ducasse in Bangkok, where the now co-chefs met and worked together for several years under Ducasse himself. Upon first glance at the minimally worded menu, dishes are described in their simplest form, but the flavor profiles and presentation tell a very different story still within the realm of classic French cuisine. George’s love of spices (lovingly transported from his hometown of Kerala on the southwestern coast of India) interplays with the French-leaning menu to create full-flavored dishes with a kick. Boonthankit’s mastery and passion for dessert artistry are on full display at Camphor.”
Our guests are Cyrus Batchan and Chefs Max Boonthanakit and Lijo George.
PBS SoCal and KCET, Southern California’s flagship PBS stations are soon airing the 2024 “return of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries.”
“The new season of LOST LA is scheduled on PBS SoCal beginning Tuesday, January 2 at 7:30 p.m. PT. After the broadcast, each episode of LOST LA is available to stream on their companion websites and on the free PBS App. Members of PBS SoCal and KCET will get early access to stream all six episodes on PBS Passport starting Jan. 2.”
“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”
Public Historian and writer Nathan Masters is our well-informed guide to the new season of LOST LA.
Since its creation is 2019 it’s become a true locals’ favorite. It definitely reflects the rich character of the Santa Ynez Valley.
Alberto is passionate about maintaining the quality of his food and coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment”
“Alberto was born in Verona, Italy where he graduated as chef in 2002. He then pursued a career as a barman that allowed him to travel in different areas of the world. Thanks to those years of experiences he created his own style of recipes incorporating Italian background with Latin influence. Battaglini, followed one purpose only, to heighten the craft of bartending while emphasizing the importance of delivering an exceptional customer experience. After opening different restaurants he is now partnering with Evan Lash, a friend and a Santa Ynez Valley Real Estate Investor, to create a completely different dining experience in the Santa Ynez Valley.”
Alberto takes a break from his busy kitchen to join us.
