Show 429, June 12, 2021: Donato Poto, Partner, Providence, Hollywood Part Two

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Providence is newly reopened for Dinner only, serving Tuesday through Saturday. Providence offers a single, extravagant multi-course tasting menu nightly. (Vegetarian and Pescatarian options are available.)

A Father’s Day reminder…On June 20th Providence’s sister restaurant, Connie & Ted’s, is open for Lunch and Dinner serving their ample all-day menu. Lunch is 11:30 a.m. to 3:00 p.m. and Dinner from 5 to 10:00 p.m. Connie & Ted’s is a casual seafood restaurant with buckets of atmosphere and providing full table service. Think fresh Maine Lobster Roll served hot or cold.

Restaurateur Donato Poto continues with us to reminisce, celebrate the 16th Anniversary and look to the future.


Show 401, November 28, 2020: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part Two

Barry Dakake of Barrys Downtown Prime“Vintage glamour and hospitality meet modern innovation and design at Barry’s Downtown Prime at Circa Resort in Downtown Las Vegas. The new steakhouse concept is from Chef Barry Dakake and his seasoned hospitality partners at Make It Happen Hospitality, LLC. Barry’s Downtown Prime delivers the city’s finest premium steaks and seafood, fresh tableside preparations, creative cocktails and outstanding service.”

“Evoking a throwback vibe worthy of Downtown Las Vegas’ legacy, Barry’s brings back guests to the classic cool of the 50s and 60s where great music and sounds of clinking martini glasses filled the air, the chef greeted you at the table, the polished bartender knew your favorite cocktail and everyone felt like a VIP.”

“After leaving New York in 1999, Chef Dakake was commissioned by Chef Charlie Palmer (Aureole) to open Aureole at Mandalay Bay Resort & Casino in Las Vegas, followed by Charlie Palmer Steak, the first independently owned restaurant ever to be located in a Four Seasons Hotel. Chef Barry then brought his talents to be part of the opening team of N9NE Steakhouse at the highly anticipated Palms Resort Casino in 2001.”

“In 2017, N9NE Steakhouse closed it’s doors after 16 years to make way for a new concept, which Chef Dakake facilitated. As Executive Chef for Scotch 80 Prime he played an instrumental role in putting the restaurant on the Vegas dining map. Since then Chef Barry has joined with Yassine Lyoubi, Marco Cicione and Donnie Rihn to bring the ambitious Barry’s Downtown Prime to life at Circa Las Vegas.”

Chef Barry continues with us, fresh Maine lobster in hand.


Show 401, November 28, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern.

It’s been an especially tough week for California restaurants as more restrictions have been placed on how restaurants can serve their guests. As of Wednesday evening (the night before Thanksgiving) L.A. County placed a prohibition on the previously allowable outdoor dining for a minimum of three weeks. It could, possibly, be for a lot longer…This now means outside, properly socially distanced Holiday dinners at L.A. County restaurants can’t happen. A huge blow (with little notice) to the already struggling L.A. County restaurants. We’ll “Ask the Chef.”

Chef Andrew also responds to a listener question. Is it safe to cook and eat “live” Maine lobsters shipped from the East Coast that, regrettably, arrived dead?


Show 342, September 28, 2019: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible

Cookbook Author George Geary Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland.

Geary’s cheesecakes became one of his most popular culinary calling cards so he then published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include: Artichoke Cheesecake, Maine Lobster Cheesecake, Passover Honey Cheesecake, Blood Orange Spiced Cheesecake, Eggnog Rum Cheesecake, Italian Zabaglione Cheesecake Bars, Blood Orange Cheesecake Crępes, Cheesecake Bonbons and many more unique flavored desserts.


Show 270, April 21, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster! On a typical Thursday night they serve some 2,000 appreciative guests!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.


Show 267, March 31, 2018: Chef Andrew Gruel’s “Ask the Chef”

William, Andrew and Lauren GruelIt’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method?

Chef Andrew puts the bib on and has the tasty specifics for us.


Appreciating Lobster

Everything you’d want to know about enjoying Lobster.