Show 628, May 24, 2025: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)

Posted on May 27, 2025 by Adam Bell

“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 Erik Lopez.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, 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.”

“Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice. The seasonal ‘Supper in Your Seats’ menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara and ice cream novelties from Chef Warren Schwartz’s Magpie’s Softserve.”

Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.

Show 628, May 24, 2025: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)

Posted on May 27, 2025 by Adam Bell

Caroline Styne of Lucques Restaurant Group

“Restaurateur Caroline Styne has curated a diverse retail wine selection in the three marketplaces at The Hollywood Bowl for Hollywood Bowl Food + Wine 2025. On the list are a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines. Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-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.”

“Inspired by Suzanne and Caroline’s local a.o.c restaurant, Ann’s Wine Bar by a.o.c. features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu.”

Caroline Styne is our guest with a proper corkscrew at the ready.

May 24: Tanya Bastianich at All’Antico Vinaio, Meathead, Hollywood Bowl Food + Wine

Posted on May 22, 2025 by Adam Bell

Podcasts

Hour One: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: All’Antico Vinalo Sandwich Shops with Tanya Bastianich
Segments Four and Five: Meathead with The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking
Segment Six: Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.)
Segment Seven: Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.)
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

Happy Memorial Day Weekend! It’s the start of the Summer Grilling Season!

“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by theexceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York and Las Vegas. Buon Appetito!” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand.

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. 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.” Chef Suzanne Goin and Restaurateur Caroline Styne join us to preview the season of Hollywood Bowl Food + Wine 2025.

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.Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.

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

“Tommaso (Tommy) Mazzanti was born in 1988 in Bagno a Tipoli (Florence). He attended the hotel school until the age of 18, and then entered the family business (All’Antico Vinaio.) He joined the family company in 2014, and then opened 4 other stores with them between 2017 and 2021. In 2020 his first store outside of Florence opened in Milan. Since December 2020 he has also launched a store in the most important shopping center in Italy, I Gigli. Tommaso has joined forces in the USA with the Bastianich family (Lidia, Joe and Tanya) in New York, Las Vegas and Los Angeles with thunderous response from appreciative guests. He has been characterized as among the best and most social young restaurateurs in Italy.”

Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.

“With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”

“Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.

“Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”

Meathead is our guest with properly seasoned BBQ tongs in hand.

Executive Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.

Caroline Styne is our guest with a proper corkscrew at the ready.

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (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.

Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Some establishments are now adding a per cent to the restaurant check to recover these costs. Chef Andrew weighs in. How are the newly instated tariffs impacting restaurants in terms of produce costs? A significant quantity of avocados, tomatoes and lettuce are imported from Mexico and sold in SoCal supermarkets and used in area restaurants.

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.

Podcasts

Hour One: All’Antico Vinalo, Meathead
Hour Two: Meathead, Hollywood Bowl Food + Wine, Andrew Gruel

Show 583, June 22, 2024: Hollywood Bowl Food + Wine 2024 with Restaurateur Caroline Styne

Posted on June 23, 2024 by Adam Bell

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23^rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“This year Caroline Styne has curated a diverse retail wine selection in the three marketplaces offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines.”

“Returning for the 2024 season are the 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.”

Here’s a lagniappe from the Hollywood Bowl: Ticket holders that use the Hollywood Bowl Park & Ride or shuttle bus can show their ticket to receive 20% off purchases at the Hollywood Bowl Plaza Marketplace, including wine purchases.

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

Show 238, August 26, 2017: Restaurateur Caroline Styne and Chef Chris Bianco, L.A. Loves Alex’s Lemonade Culinary Cookout

Posted on August 28, 2017 by Adam Bell

L.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, partner Caroline Styne (Lucques, A.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12 – 4pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer.

Featuring fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and much more. The 2017 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, Giada De Laurentiis, Donald Link, Mary Sue Milliken, April Bloomfield, Nancy Silverton, Nancy Oakes, Zach Pollack, Michael Voltaggio, Jonathan Waxman and Marc Vetri coming together to cook for childhood cancer cures.

“What we’ve accomplished in seven years is so gratifying. It’s a tremendous amount of work to produce, but the rewards of knowing that the money we’ve raised truly helps research for better treatments and cures makes it worthwhile,” said Caroline Styne. “There are so many people that come together to make this happen; they work tirelessly to come up with ideas to make this year’s celebration better than the one before. And we do this because Alex Scott’s legacy inspires us to rise to the challenge.”

L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s ethereal Pizzeria Bianco and author of Bianco: Pizza, Pasta & Other Food I Like) are our guests.

Program Note : Chef Chris Bianco is back on the show on Saturday, September 16^th at the special time of 3:15 p.m. to discuss the new cookbook and his upcoming DTLA restaurant as part of the ambitious Tartine Manufactory.

Show 186, August 27, 2016: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit

Posted on August 28, 2016 by Adam Bell

Prominent chefs from across the country are set to return to Los Angeles for the 7^th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad.

The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucques, a.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer.

Joining host Suzanne Goin, Caroline Styne and David Lentz will be another stellar lineup of the nation’s culinary superstars. Returning chefs include Adam Perry Lang, Giada De Laurentiis, Michael Voltaggio, April Bloomfield, Nancy Silverton, Chris Bianco, Donald Link, Jonathan Waxman, Michael Cimarusti, and Marc Vetri.

The founders also announce an outstanding group of first-time participating chefs – Derek Dammann, Aarón Sánchez, Frank Stitt, Walter Manzke, Dominique Crenn, Timothy Hollingsworth and Ori Menasche.

The day is filled with delicious foods from coast to coast, cocktails for a cause, a treasure trove of children’s activities, live and silent auctions of exclusive experiences and packages as well as the signature Alex’s Lemonade Stand manned by youth volunteers.

From its inception in 2010, the event has sold tickets to capacity and raised over $3.2 million for the Foundation’s efforts in funding research for childhood cancer treatment and cures. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendee Jimmy Kimmel, Lena Dunham, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions to the cause.

Lucques Restaurant Group’s Caroline Styne (a founder of the annual benefit) joins us with an enticing preview.

Show 174, June 4, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Posted on June 6, 2016 by Adam Bell

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Congrats to our friends at Chefs’ Toys, Steve Dickler and Mike Krepistman, on being awarded the 2016 Top Achiever-Dealer honor by Foodservice Equipment & Supplies Magazine. They received this prestigious award on May 21^st at a reception at The Four Seasons Chicago as part of the recent National Restaurant Association annual gathering in Chicago.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. The way we see it that’s actually a pretty good thing…

The Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure — will offer patrons a broad range of enticing new, reimagined culinary experiences. The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles’ culinary tastes since 1998. Chef Suzanne Goin and Caroline Styne join us with all the tempting 411.

The 8^th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11^th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

Paley restaurant is located in Columbia Square, the birthplace of the Golden Age of Hollywood. During its heyday, the restaurant at Columbia Square was home to the celebrities, executives and others working in the area. Paley reimagines that creative culture for the modern age. Chef Greg Bernhardt (ex-Church & State), at the forefront of the California farm to table movement, serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist. He joins us.

Three superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, “Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the potent libations for us with their usual finesse are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

It’s the 100^th anniversary of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building there has been the home to Soda Jerk’s, an authentic, period soda fountain. Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and needlessly alarming) fiction. Find out what you really need to be concerned about. Remain calm…

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

June 4: Suzanne Goin, Caroline Styne, Pechanga Microbrew Festival, Greg Bernhardt, Dale DeGroff, Philip Dobard, Soda Jerk’s, Andrew Gruel

Posted on June 2, 2016 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Three: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl Food + Wine
Segment Four: Executive Chef Duane Owen, Pechanga Resort and Casino
Segment Five: Chef Greg Bernhardt, Paley Restaurant, Hollywood
Segment Six: Museum of the American Cocktail’s Dale “King Cocktail” DeGroff and Philip Dobard
Segment Seven: Kevin McCafferty of Soda Jerk’s, Looff Hippodrome, Santa Monica Pier
Segment Eight: Chef Andrew Gruel – Mercury in Fish

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure — will offer patrons a broad range of enticing new, reimagined culinary experiences. The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles’ culinary tastes since 1998. Chef Suzanne Goin and Caroline Styne join us with all the tempting 411.

The 8^th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11^th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

Three superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, “Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the libations for us are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

It’s the 100^th anniversary of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building has been the home to Soda Jerk’s, an authentic, period soda fountain. Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and alarming) fiction. Find out what you really need to be concerned about. Remain calm…

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

The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles culinary tastes since 1998. Beverage Maven Caroline Styne of The Lucques Group now uncorks the details of the new beverage program.

Highlights include:
The Wine Bar by a.o.c. – L.A.’s favorite wine bar comes to life at the Bowl featuring artisanal cheese and charcuterie, market-fresh salads, grilled fish and meats. The wine list, curated by Caroline Styne, features only wines that are farmed sustainably, organically or biodynamically, and are made by small-production, artisanal winemakers. A selection of craft brew and farmers’ market-driven cocktails made with soju and other wine-based liquors complete the offerings. Menu Highlight: Soft Polenta with Wild Mushrooms, Mascarpone and Gremolata

Marketplace – Goin and Styne’s casual Larder café-marketplace comes to the Bowl offering grab-and-go salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches, cheese plates and foods prepared with the best local produce and products. Choose from a large selection of hand-picked wines, craft beers, sodas and waters as well as salty and sweet snacks such as Larder Baking Company cookies and brownies, candy, nuts and crackers. Menu Highlight: Slow-Roasted Salmon with Cucumber Yogurt, Quinoa and Turmeric

Lucques at the Circle – Fine dining for subscribers of the Pool Circle with a seasonal made-to-order menu and exceptional wine list styled from the award winning cuisine of Lucques, one of the defining restaurants of Los Angeles. Menu Highlight: Grilled Pork Chop with Cornbread-Chorizo Stuffing and Glazed Bing Cherries

Chef Suzanne Goin now joins us with all the tempting 411 on the diverse, revamped food selections.

“Dining has long been an integral part of an evening at the Hollywood Bowl,” stated Gail Samuel, Executive Director of the LA Phil. “With the combined creativity and excellence of our new team, we have developed exciting new culinary options that will enhance the concert-going experience and contribute to making a night at the Bowl unforgettable.”

Whether it’s a picnic, a bottle of wine, street food from around the globe, supper in your box seat or dining at one of the on-site restaurants, visitors can take advantage of a wide variety of options for all tastes and preferences, including signature vegetarian dishes. The full spectrum also extends to catered events with a variety of locations for both small and large groups.

In addition to sampling over 100 styles of craft beer guests have the opportunity to taste and savor eight varieties of house-prepared chili, fired up by the award-winning chefs at Pechanga Resort & Casino. It’s a yearly highlight.

A new chili champion was crowned by the guests last year at the annual Pechanga Microbrew Festival and Chili Cookoff. Temptations Food Court chef, Marlene Moore, tantalized the sold-out crowd with her “Temptation” Hearty Southern Style Chili. She edged out seven other Pechanga chefs’ chili varieties which included Texas-style chili with trio of meat, steak chili mac, and black bean chili con carne, with poblano rajas, crispy pork and shishito peppers. In a spirited competition Chef Marlene will be defending her title on June 11^th.

With 219 votes out of a total of 914 from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (the Executive Sous Chef of Pechanga) who had held the chili throne for two years. Stanley received third place with 153 votes. Kelsey’s chef, Ronnel Capacia, came in a close second with 155 votes.

One secret ingredient is out…We know that Chef Ronnel’s chili creation for 2016 will use Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe.

Paley restaurant is located in the restored Columbia Square, the birthplace of the Golden Age of Hollywood. During its heyday, the restaurant at Columbia Square was home to the celebrities, executives and others working in the area.

Paley reimagines that creative culture for the modern age. Chef Greg Bernhardt (ex-Church & State), at the forefront of the California farm to table movement, serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist. He joins us.

Paley is named in celebration of the artistic and innovative era shaped by Columbia Broadcasting System (CBS) CEO and progressive visionary William S. Paley. Chef Greg Bernhardt serves a menu of dynamic and modern California cuisine with influences from L.A.’s multicultural heritage matched with unobtrusive service and a spirit of warmth and respect.

Owned and operated by worldwide hospitality group Plan Do See, Paley is named in celebration of the artistic and innovative era shaped by CBS visionary William S. Paley and his wife, Babe.

With the opening of Columbia Square in 1939, William S. Paley ushered in the Golden Age of Hollywood. Paley strives to reintroduce the glamour and excitement of Hollywood’s glory days.

Paley is now open for lunch, dinner and Weekend Brunch. Breakfast is coming soon…Paley features distinct dining areas. Inside, guests are greeted by the elegant bar with lounge seating, an intimate dining area at the core and a chef’s counter and table overlooking the open kitchen. An inviting shaded, landscaped outside patio located in the Courtyard of the former Columbia Square is another appealing dining area of Paley.

Three superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, “Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 @ 6:30 p.m. at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the libations for us are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

Ever wonder how a new cocktail is created? What goes into it: base spirit(s), modifiers, and garnish? And then how it’s named? Well, on June 14 MOTAC brings together three living legends, one of them, Dale DeGroff, aka “King Cocktail,” a James Beard Foundation Award Winner and Who’s Who Inductee, to tell the origin stories of five signature cocktails they themselves created, and why they carry the names so synonymous with their creators. Come pass a rich evening of storytelling and drinking, all while enjoying a spread of gourmet appetizers courtesy of dual James Beard Foundation Award Winner, Sherry Yard.

It’s the 100^th anniversary on Sunday, June 12^th of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building has been the home to Soda Jerk’s, an authentic, period soda fountain.

Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

For foodies seeking a special dessert conceived from the opening era, this is a rare opportunity to indulge in a limited-edition sweet-salty potato-chip sundae inspired by Pier history and created by Kevin McCafferty, dessert historian and owner of Soda Jerk’s soda fountain. The Brass Ring Sundae is one scoop of salted caramel topped with caramel sauce, one scoop of vanilla ice cream with chocolate, all covered in crushed potato chips with a single chip (the brass ring) on top.

The Looff Hippodrome is on the National Register of Historic Places since 1987 and was declared a Santa Monica Landmark in 1976. “When it first opened, the sound of the band organ from the Carousel could be heard all the way to downtown Santa Monica,” explains Jim Harris, historian for the Santa Monica Pier Restoration Corp. and author of the acclaimed book, Santa Monica Pier – A Century on the Last Great Pleasure Pier. “In many ways, it was and remains the heart of the city and we are excited to celebrate Looff’s dream 100 years later. It is a testament to his great vision that the Hippodrome has withstood the test of time.”

100 years later, the Looff Hippodrome remains an example of timeless design and continues to stand as a testament to Looff’s vision. The 100-year celebration will take place on Sunday, June 12, 2016 from 11am – 7:00pm.

There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and alarming) fiction. Find out what you really need to be concerned about. Remain calm…

Podcasts

Show 139, September 26, 2015: Amelia Saltsman and The Seasonal Jewish Kitchen

Posted on September 28, 2015 by Adam Bell

Santa Monica-based cooking authority and culinary personality Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest title is The Seasonal Jewish Kitchen – A Fresh Take On Tradition.

In The Seasonal Jewish Kitchen Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring the reader a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”

On Thursday evening, Oct. 1^st Chef Suzanne Goin and Caroline Styne are hosting : “Seasonal Jewish Kitchen – An evening with Author Amelia Saltsman at Lucques in West Hollywood. The four-course prix-fixe menu features recipes from the book.

Amelia joins us with all the incredibly tasty facts on her new book

Show 90, September 27, 2014: Sherry Yard, iPic Theaters and Helms Bakery Part One

Posted on October 1, 2014 by Adam Bell

The incomparable Sherry Yard is a two-time James Beard Award-winner. Her Beard Foundation honors are for both her acclaimed dessert and pastry book as well as for Outstanding Pastry Chef. The Princess of Pastry joins us to chat about the upcoming C-CAP’s Sweet & Savory Spectacular benefit, iPic Theaters, and the soon-to-be Helms Bakery in Los Angeles.

Sherry is the honorary co-chair (with Suzanne Goin of Lucques, A.O.C. and Tavern) of C-CAP’s Sweet & Savory Spectacular Benefit set for Sunday Afternoon, Oct.,19^th at The Art Institute’s campus in Santa Monica just above the airport. Both of Sherry’s current projects, iPic Theaters and Helms Bakery, will be serving distinctive tastes from their menus. Sherry serves on the Los Angeles Advisory Board of the Careers through Culinary Arts Program as well as on the National Board.

C-CAP provides at-risk high school students with culinary arts training. The best-of-the-best of these students compete for culinary scholarships to the top schools. In Los Angeles alone some $600,000 is scholarships were awarded this year! These promising students are the career hospitality people of tomorrow.

At the “Sweet & Savory Spectacular” Sherry will be serving her signature, from-scratch Naan-chos from iPic and the OMG cookie from Helms Bakery. Yum…