Show 341, September 21, 2019: Preux & Proper’s Proprietor Joshua Kopel

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.”

Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken, served Monday through Saturday. The heart of the menu is inspired regional fried chicken sandwiches where the premium Georgia chicken breast is brined overnight on buttermilk. Think the Austin with rojo bean hummus, burrata, javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble and heirloom tomato

On Thursday night’s it’s (Chef) Sammy’s Cookout Barbecue with handcrafted libations including the Texas Two-Timer (Reposado Tequila based.) The menu highlight is the 18- Hour Bone-In Pork Shoulder (for 8 to 12 guests) served with a variety of creative, regional BBQ sauces. The Baked Mac & Cheese is unusually good and don’t miss the Spam Fries served in a Spam can with pineapple chipotle ketchup.

Serving up all the delicious details is the hospitable proprietor Joshua Kopel.


Show 291, September 22, 2018: Chef/Proprietor Dee Nguyen, Break of Dawn, Laguna Hills

Dee NguyenBack in 2006 rising-star, fine-dining chef Dee Nguyen (ex-Ritz-Carlton, Laguna Niguel) was looking to simplify his life and spend more time with his growing family. He bravely branched out on his own to launch the modest, 50-seat Break of Dawn in Laguna Hills.

Fortunately he quickly developed a loyal following of inspired guests. It’s a very personal statement for Chef Dee who serves breakfast, lunch and brunch Wednesday through Sunday only. It’s creative, fine-dining comfort foods with a Vietnamese twist.

“Guests can select from a variety of dishes, including bison sausage, French toast crème brulee, flax seed and quinoa oatmeal and mac and cheese. All foods are prepared with fresh ingredients and are designed to meld flavors and textures together. A children’s menu and beverage list with cocktails is also available.”

Think the unexpected including Goat Chili with morita, goat cheese, Mexican chocolate and chickpeas.

Chef Dee also stages infrequent dinner pop-ups that have a fanatical following. Check his Facebook regularly to stay informed.

Chef Dee puts down his well-worn spatula and joins us.