Show 330, June 29, 2019: Show Preview with Co-Host Andy Harris

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

“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all. She was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.” The National Food and Beverage Foundation has mounted a novel campaign to honor Chef Chase’s memory in New Orleans. Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Restaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The space has transformed into Georgia’s Cocktail Lounge, featuring an accomplished and genuinely friendly bartending staff.

“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year. Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City refining the menu and developing new craveable creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort on the beach with their own farm. We’ll find out what’s on the rise with Chef Mani.

Love & Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a fresh look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We’ll get a tasty update from Sylvie Gabriele.

Peter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.” Chef Peter Merriman is our very special guest.

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

Play

Show 330, June 29, 2019: Love & Salt with Proprietress Sylvie Gabriele

Sylvie Gabriele of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.

Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.

“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”

“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”

We’ll get a tasty update from Proprietress Sylvie Gabriele.

Play

June 29: Tribute to Leah Chase, Georgia’s Lounge, Mani Niall, Love and Salt, Peter Merriman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

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

“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all. She was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.” The National Food and Beverage Foundation has mounted a novel campaign to honor Chef Chase’s memory in New Orleans. Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Restaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The space has transformed into Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year. Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City refining the menu and developing new craveable creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco luxury boutique hotel and treehouse resort with their own farm. We’ll find out what’s on the rise with Chef Mani.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We’ll get a tasty update from Sylvie Gabriele.

Peter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.” Chef Peter Merriman is our very special guest.

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

Leah Chase of Dooky Chase in New Orleans“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all.

“Chef Leah was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.”

“In a town deeply divided by segregation, Dooky Chase’s Restaurant was one of the only public places in New Orleans where mixed race groups could meet to discuss strategy for the local Civil Rights Movement. Although such gatherings were illegal through most of the 1960s, Dooky Chase’s was so popular; it would have caused a public uproar if local law enforcement had interrupted the meetings. Black voter registration campaign organizers, the NAACP, backdoor political meetings and countless others often found a home at Dooky Chase’s, and Leah cooked for them all.“

The National Food and Beverage Foundation (based in New Orleans) has mounted a novel campaign to monumentally honor Chef Chase’s memory in New Orleans.

Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Tim Foley of Truxtons American Bistro and Georgias LoungeRestaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The appealing result is Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Tim Foley, Jonathan Dahl, and Jocelyn Kaylene are thrilled to share their first concept, Georgia’s Cocktail Lounge. The eclectic tapas menu offers comforting bar bites as well as rich treats to satisfy those late-night munchies. The cocktail program features oldies but goodies as well as uniquely crafted cocktails all from fresh, local ingredients. Expect local craft beers and spirits to challenge the more adventurous drinkers.”

In the specialty cocktail realm look for the Grandma Georgia. It’s Wild Turkey rye, Laphroaig scotch whisky, coffee & bourbon-aged bitters, sugar cube, orange zest and Luxardo cherry.

Partner Tim Foley is our spirited guest.

Baker to the Stars Mani Niall“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year.

Mani is also the creator of the intriguing fauxnut (an acclaimed, alternative donut that is not fried, low in fat and absolutely delicious.) It was developed for the actor Danny DeVitio for the Oscar-nominated feature motion picture, Other People’s Money.

Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City tweaking the menu and developing new creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort with their own farm.

“We take the time and effort to bake first and foremost for great taste, and also for a variety of health concerns – focusing as much on ingredient standards as on taste.” – Mani Niall

We’ll find out what’s on the rise with Chef Mani.

Sylvie Gabriele of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.

Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.

“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”

“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”

We’ll get a tasty update from Proprietress Sylvie Gabriele.

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.”

“Some Thirty years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii. Sugar cane and pineapple plantations dominated the farming landscape, and most food was shipped to Hawaii from thousands of miles away.”

“Chef Peter Merriman had a vision for the growth of local agriculture and the potential of Hawaii’s rich volcanic soils. He, along with twelve other prominent chefs, encouraged farmers to grow local produce, raise meats locally, and start a healthier more sustainable Hawaii.”

Chef Peter Merriman is our very special guest.

“In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, “A gourmet in cowboy country” by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!””

“Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 – Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.”

Last year Peter launched his most ambitious Merriman’s to date, Merriman’s Honolulu, located at the base of the Anaha luxury, high-rise condominium tower at Ward Village. It’s 6,000 square feet and seats 200 guests. A menu highlight is poke prepared table side.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Show 136, August 29, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves this afternoon (Saturday night) for the continuation of Season 1. Check your local listings for the time.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 136, August 29, 2015: Executive Chef & Partner Michael Fiorelli, Love & Salt

Michael FiorelliThe Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.”

Chef Fiorelli is on the L.A. Times Culinary Stage that night from 9 to 9:30 p.m. “Cooking and mixology demonstration presented by Michael Fiorelli and Vincenzo Marianella (Copa d’Oro / The Independence / Love & Salt.)” Love & Salt will also have a tasting session that night.

“Discover plates and pours from L.A.’s dining scene. – What’s more L.A. than a swanky cocktail party on a Hollywood backlot ? That’s exactly what this Saturday evening event is. You’ll enjoy drinks that have brought Southern California’s cutting–edge cocktail culture into a golden age and unique dishes from the city’s hottest chefs.”

Chef Michael joins us to preview the festivities.

Play

August 29: Andrew Gruel, Michael Fiorelli, Sameer Suri, Kita Wines, Pepper Project, Russ Parsons, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, Say It To My Face,” returns to the airwaves this afternoon (Saturday, Aug. 29th ) for the continuation of Season 1. Check your local listings for the time.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Michael FiorelliThe Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.”

Chef Fiorelli is on the L.A. Times Culinary Stage that night from 9 to 9:30 p.m. “Cooking and mixology demonstration presented by Michael Fiorelli and Vincenzo Marianella (Copa d’Oro / The Independence / Love & Salt.)”

“Discover plates and pours from L.A.’s dining scene. – What’s more L.A. than a swanky cocktail party on a Hollywood backlot ? That’s exactly what this Saturday evening event is. You’ll enjoy drinks that have brought Southern California’s cutting –edge cocktail culture into a golden age and unique dishes from the city’s hottest chefs.”

Chef Michael joins us to preview the festivities.

Sameer SuriThe well-traveled Sameer Suri, raised in Los Angeles, is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel.

In true Hollywood style Sameer is also a stand-up comedian. He’s performed at a variety of clubs around town, including the Laugh Factory and Flappers Burbank.

As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London.

We’ll chat about the newly vibrant London food scene.

Tara GomezTara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita, a small premium winery located in the heart of the Santa Ynez Valley within the Santa Barbara County AVA, is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the owning Tribe. Tara is a Chumash Tribe member trained in enology at Cal State Fresno.

In 2010, The Santa Ynez Band of Chumash Indians purchased Camp 4 Vineyard and Tara’s dream of giving back to her tribe became true when she was hired as Winemaker. Tara’s understanding of the site, soils and grapes allow her to shepherd the grapes with minimal input into elegant, balanced wines with lower alcohol content.

The word “Kita” means “Our Valley Oak” in the Santa Ynez Chumash native language of Samala.

At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,500.

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a great pepper that was used in the finest French restaurants during the colonial era.

They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. It is 13 days of high adventure from insiders who really know the relatively unexplored territory.

Highlights include a chef’s dinner at Charcoal restaurant in Siem Reap where the cocktails are mixed tableside as well as many of the specialty dishes prepared & served at the table. Also included is a carefully curated tasting tour of the best of local street food transported in tuk tucks.

We’ll get the inside information from Tom Gordon.

Russ Parsons of the Los Angeles TimesRuss Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.”

“California’s bounty of fresh produce inspires this homage to seasonal cooking, punctuated with engaging demos from Jessica Koslow (Sqirl), James Beard Outstanding Pastry Chef Sherry Yard (Helms Bakery), and Niki Nakayama (n/naka). In addition to offering a glimpse into these locally-inspired perspectives, the event will feature a roundtable moderated by Parsons that examines the rise of the “root-to-stem” philosophy with Gary Menes (Le Comptoir), Bruce Kalman (Union), and Ari Taylor (Alma).”

Russ Parsons is our guest to provide the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaIt’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth and flair of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a chile roasting and even a special Hatch Chile Brunch on September 12th.

Join Chef Marco Zapien at Zapien’s Salsa Grill and Tacqueria in Pico Rivera for a summer celebration of the arrival of New Mexico Hatch Chiles. It’s Wednesday, September 9th from 6 to 8:00 p.m. The interactive demonstration and class will include a full menu from Soup to Dessert and all of the Hatch Chile-inspired recipes. It’s Hatch Chile Pozole Verde, Hatch Chile Cilantro Caesar Salad, Hatch Chile Braised Short Ribs, Hatch Meatloaf, Hatch Chile Green Rice, Hatch Chile Buttermilk Biscuits and Hatch Chile Tres Leches Bread Pudding with raspberry whipped cream.

Saturday, September 12th from 8:00 a.m. to 2:00 p.m. is the New Mexico Hatch Chile Roasting at Zapien’s plus the special Hatch Chile Brunch with action stations.

Chef Marco joins us with all the flavorful 411.

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Show 104, January 3, 2015: Show Preview with Producer & Co-Host Andy Harris

Happy New Year to all of our loyal listeners. We thank you for your support over the last two years and three months, and wish you nothing but the very best in dining in 2015!

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s abundant show, the first of the bright new year…

We value Restaurant Weeks on the “SoCal Restaurant Show” and January is California’s official Dine Out Month. dineL.A.’s Restaurant Week (January 19th to Feb. 1st) is a 14-day dining event showcasing L.A.’s best. Locals and visitors have the opportunity to enjoy a selection of specially priced prix-fixe lunch and dinner menus. The restaurants are always aiming to impress so it’s a good value for the discerning dining public and a great way to try new placers.

Anita Lau, The Mad Hungry Woman, is one of the most widely read food bloggers covering Southern California. She concentrates on dining finds in Orange County and San Diego with an occasional side of L.A. eating. Lau’s approach is interactive with her readers as they frequently have the opportunity to win meals at the restaurants she profiles. Anita will graciously share with us her “5 Favorite Asian Restaurants of 2014.”

The Ace Hotel in Downtown Los Angeles arrived with a bang about a year ago. Their destination restaurant is L.A. Chapter along with three bars including a very busy rooftop bar with sweeping views of Downtown. Its traditional American fare prepared with both classic and modern techniques using local and organic ingredients. The executive chef and co-owner is Ken Addington who also oversees the popular Five Leaves in Greenpoint Brooklyn. Many dishes are L.A. adaptations of signature Five Leaves items. Chef Ken Addington joins us.

Steve Bramucci is a freelance food and travel writer based in Laguna Beach. For the final issue of OC Register Magazine he researched and wrote the provocative piece, “The 20-Mile Meal.” “With the help of The Haven Collective’s Executive Chef Greg Danielss, writer Steve Bramucci tests the limits of the “Eat Local” concept by sourcing a multicourse dinner from within 20 miles of his Laguna Beach apartment.” How did it all turn out ? Steve Bramucci takes us through that journey.

Love & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre.) It’s now a high-energy Italian inspired restaurant under the culinary direction of partner Michael Fiorelli (ex- mar’sel at the Terranea Resort.) He blends accessibility and innovation with a menu that celebrates the soul of Italian cuisine reflected through a distinctly Southern California personality. Co-owner Sylvie Gabriele (Farm Stand) is our guest. She is a 2nd generation restaurateur.

Newly opened in Irvine is Twenty Eight Restaurant & Lounge which features a fresh, modern approach to traditional Chinese cuisine. The menu is contemporary Chinese dishes that utilize local, seasonal ingredients and bold flavors. The modern Chinese cuisine menu was created by Executive Chef & Partner Shirley Chung, best known from Season 11 of Bravo’s “Top Chef New Orleans.” Partnered with Chef Shirley in Twenty Eight is seasoned restaurateur Stacie Tran, who has experienced a long history in the hospitality industry. We’ll be joined by both Chef Shirley and Stacie Tran.

The slider eating competition at Dog Haus Biergarten (gourmet hot dog concept) in Old Pasadena will kick off the community’s fourth annual Cheeseburger Week (January 11th to 16th) with a challenge for their fans. Ten competitors, selected through qualifying rounds held at each Dog Haus location during the month of December and early January, will face off to see who can eat the most Dog Haus sliders in six minutes. Last year the victor consumed 38 sliders in 6 minutes! Founding Dog Haus partner Hagop Giragossian provides a briefing.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 104, January 3, 2015: Sylvie Gabriele, Love & Salt, Manhattan Beach

Sylvie GabrieleLove & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre.)

It’s now a high-energy Italian inspired restaurant under the culinary direction of partner Michael Fiorelli (ex- mar’sel at the Terranea Resort.) He blends accessibility and innovation with a menu that celebrates the soul of Italian cuisine reflected through a distinctly Southern California personality.

Guy Gabriele (the larger-than-life executive chef and co-owner of the former Café Pierre) created the eclectic wine list.

There are two chef counters in Love & Salt. One looks into the pizza prep station and the other view is right into the main kitchen with the highly visible wood-burning oven as the highlight. There is also an long community table running down the length of the space.

Co-owner Sylvie Gabriele (Farm Stand) is our guest. She is a 2nd generation South Bay restaurateur and Guy Gabriele’s daughter.

Play

Show 104, January 3, 2015: Sylvie Gabriele, Love & Salt, Manhattan Beach Continues…

Sylvie GabrieleLove & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre who are the father and daughter combo of Chef Guy Gabriele and Sylvie Gabriele.)

The guest seating at Love & Salt has possibilities for all tastes and preferences. If old-style comfort is you choice then there are booths along the West wall. For foodies there are two different chef counters where the guest becomes part of the action in the kitchen. For a more lively experience the long bar offers the full menu and there is a lengthy communal table in the middle of the space running from the entrance area back to the kitchen.

Menu highlights at Love & Salt encompass unusual items including a Roasted Glazed Pig Head served with maple, vinegar, pale ale, condiments and toast.

Play

January 3: Mad Hungry Woman, Ken Addington, Love & Salt, Shirley Chung, Stacie Tran, Dog Haus

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Anita Lau, Mad Hungry Woman
Segment Three: Executive Chef Ken Addington, L.A. Chapter
Segment Four: Food and Travel Journalist, Steve Bramucci
Segment Five: Sylvie Gabriele, Love & Salt, Manhattan Beach Part One
Segment Six: Sylvie Gabriele, Love & Salt, Manhattan Beach Part Two
Segment Seven: Executive Chef Shirley Chung & Stacie Tran, Twenty Eight Modern Chinese
Segment Eight: Dog Haus and Pasadena’s Cheeseburger Week

Happy New Year to all of our loyal listeners. We thank you for your support over the last two years and three months, and wish you nothing but the very best in dining in 2015!

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s abundant show, the first of the bright new year…

Anita Lau, The Mad Hungry Woman, is one of the most widely read food bloggers covering Southern California. She concentrates on dining finds in Orange County and San Diego with an occasional side of L.A. eating. Lau’s approach is interactive with her readers as they frequently have the opportunity to win meals at the restaurants she profiles. Anita will graciously share with us her “5 Favorite Asian Restaurants of 2014.”

The Ace Hotel in Downtown Los Angeles arrived with a bang about a year ago. Their destination restaurant is L.A. Chapter along with three bars including a very busy rooftop bar with sweeping views of Downtown. It’s traditional American fare prepared with both classic and modern techniques using local and organic ingredients. The executive chef and co-owner is Ken Addington who also oversees the popular Five Leaves in Greenpoint Brooklyn. Many dishes are L.A. adaptations of signature Five Leaves items. Chef Ken Addington joins us.

Steve Bramucci is a freelance food and travel writer based in Laguna Beach. For the final issue of OC Register Magazine he researched and wrote the provocative piece, “The 20-Mile Meal.” “With the help of The Haven Collective’s Executive Chef Greg Daniels, writer Steve Bramucci tests the limits of the “Eat Local” concept by sourcing a multicourse dinner from within 20 miles of his Laguna Beach apartment.” Steve Bramucci takes us through that journey.

Love & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre.) It’s now a high-energy Italian inspired restaurant under the culinary direction of partner Michael Fiorelli (ex- mar’sel at the Terranra Resort.) He blends accessibility and innovation with a menu that celebrates the soul of Italian cuisine reflected through a distinctly Southern California personality. Co-owner Sylvie Gabriele (Farm Stand) is our guest.

Newly opened in Irvine is Twenty Eight Restaurant & Lounge which features a fresh, modern approach to traditional Chinese cuisine. The menu is contemporary Chinese dishes that utilize local, seasonal ingredients and bold flavors. The modern Chinese cuisine menu was created by Executive Chef & Partner Shirley Chung, best known from Season 11 of Bravo’s “Top Chef New Orleans.” Partnered with Chef Shirley in Twenty Eight is seasoned restaurateur Stacie Tran, who has experienced a long history in the hospitality industry. We’ll be joined by both Chef Shirley and Stacie Tran.

The slider eating competition at Dog Haus Biergarten (gourmet hot dog concept) in Old Pasadena will kick off the community’s fourth annual Cheeseburger Week (January 11th to 16th) with a challenge for their fans. Ten competitors, selected through qualifying rounds held at each Dog Haus location during the month of December and early January will face off to see who can eat the most Dog Haus sliders in six minutes. Last year the victor consumed 38 sliders in 6 minutes! Founding Dog Haus partner Hagop Giragossian provides a briefing.

All of this and lots more absolutely incredible deliciousness on Saturday’s show

Anita Lau of Diary of a Mad Hungry WomanAnita Lau, The Mad Hungry Woman, is one of the most widely read food bloggers covering Southern California. She concentrates on dining finds in Orange County and San Diego with an occasional side of L.A. eating. Lau’s approach is interactive with her readers as they frequently have the opportunity to win meals at the restaurants she profiles.

Anita will graciously share with us her “5 Favorite Asian Restaurants of 2014.” Her top pick is Rakiraki Ramen and Tsukemen located in San Diego’s Chinatown.

Ken Addington of LA ChapterThe Ace Hotel in Downtown Los Angeles arrived with a bang about a year ago. It’s the renovated former 1927 United Artists office building and adjacent landmark United Artists Theater (which was their magnificent West Coast flagship.) Their destination restaurant is L.A. Chapter along with a coffee bar and three cocktail bars including a very busy rooftop bar and deck with sweeping views of Downtown.

It’s traditional American fare prepared with both classic and modern techniques using local and organic ingredients. The executive chef and co-owner is Ken Addington who also oversees the popular Five Leaves in Greenpoint Brooklyn. His business partner in both ventures is Jud Mongell. Many L.A. Chapter dishes are L.A. adaptations of signature Five Leaves items. Chef Ken’s motto is to have a fun place with good food.

Chef Ken Addington joins us.

Steve BramucciSteve Bramucci is a freelance food and travel writer based in Laguna Beach. For what was the final issue of OC Register Magazine (November 6, 2014) he researched and wrote the provocative piece, “The 20-Mile Meal,” the cover story.

“With the help of The Haven Collective’s (Haven Gastropub and Provisions Market) Executive Chef Greg Daniels, writer Steve Bramucci tests the limits of the “Eat Local” concept by sourcing a multicourse dinner from within 20 miles of his Laguna Beach apartment.”

With a little navigating the article can be found within the Orange County Register’s Website. On the Home Page of The Register’s Web site click on the “Magazines” tab in the top right corner. Once you’re there click on Coast.” On this subpage you’ll see the cover for the OC Register Magazine with the 20-Mile Meal color cover in the lower right margin.

Steve Bramucci takes us through that journey.

Sylvie GabrieleLove & Salt is the latest addition to the dynamic Manhattan Brach dining scene. It’s located on the site of the long-running Café Pierre (and the ownership group includes the partners from the former Café Pierre.)

It’s now a high-energy Italian inspired restaurant under the culinary direction of partner Michael Fiorelli (ex- mar’sel at the Terranea Resort.) He blends accessibility and innovation with a menu that celebrates the soul of Italian cuisine reflected through a distinctly Southern California personality.

Guy Gabriele (the larger-than-life executive chef and co-owner of the former Café Pierre) created the eclectic wine list.

There are two chef counters in Love & Salt. One looks into the pizza prep station and the other view is right into the main kitchen with the highly visible wood-burning oven as the highlight. There is also an unusual, long community table running down the length of the space.

Co-owner Sylvie Gabriele (Farm Stand) is our guest.

Shirley ChungNewly opened in Irvine is Twenty Eight Restaurant & Lounge which features a fresh, modern approach to traditional Chinese cuisine. The menu is contemporary Chinese dishes that utilize local, seasonal ingredients and bold flavors. There is a full bar with a focus on distinctive craft cocktails.

The modern Chinese cuisine menu was created by Executive Chef & Partner Shirley Chung, best known from Season 11 of Bravo’s “Top Chef New Orleans.” Partnered with Chef Shirley in Twenty Eight is seasoned restaurateur Stacie Tran, who has experienced a long history in the hospitality industry.

“The number twenty eight has always been important to me,” explained Stacie. “In traditional Chinese culture, the number holds significant meaning. In my personal life, it has always been an indicator of positive change and success.”

We’ll be joined by both Chef Shirley and Stacie Tran.

DogHaud Slider Eating CompetitionThe slider eating competition at Dog Haus Biergarten (gourmet hot dog concept) in Old Pasadena will kick off the community’s fourth annual Cheeseburger Week (January 11th to 16th) with a challenge for their fans. Ten competitors, selected through qualifying rounds held at each Dog Haus location during the month of December and early January will face off to see who can eat the most Dog Haus sliders in six minutes. Last year the victor consumed 38 sliders in 6 minutes! Watch out Coney Island!

Dog Haus is Southern California’s craft casual hot dog concept with a passion for creativity quality and commitment to community. The first Dog Haus opened in Pasadena in 2010 offering signature 100 per cent all-beef skinless Haus dogs, Haus Sausages and natural Angus beef burgers on grilled King’s Hawaiian Rolls. Guests can customize their own creations, too, choosing from a selection of more than 40 quality toppings.

Fine-dining chef Michael Brown joined the team last year as Culinary Director. Food Network’s Chef Adam Gertler is Dog Haus’ official “Wurstmacher.”

In addition to five franchise restaurants, Dog Haus currently operates three-company owned locations in the greater Pasadena area.

Founding Dog Haus partner (one of the real Top Dogs) Hagop Giragossian provides a briefing.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Anita Lau, Mad Hungry Woman
Segment Three: Executive Chef Ken Addington, L.A. Chapter
Segment Four: Food and Travel Journalist, Steve Bramucci
Segment Five: Sylvie Gabriele, Love & Salt, Manhattan Beach Part One
Segment Six: Sylvie Gabriele, Love & Salt, Manhattan Beach Part Two
Segment Seven: Executive Chef Shirley Chung & Stacie Tran, Twenty Eight Modern Chinese
Segment Eight: Dog Haus and Pasadena’s Cheeseburger Week