Show 459, January 22, 2022: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach, 10 Days of RE:Her 2022

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut 2021 initiative, a food festival called 10 Days RE:Her, featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, 2021 the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators were involved. 10 Days RE:Her 2022 will launch on Friday, March 4th and continue until Sunday, March 13th.

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the upcoming Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to preview the upcoming “10 Days RE:Her 2022” events and report on all the ongoing philanthropic activities of Regarding:Her.

Show 410, January 30, 2021: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, featuring 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

A highlight if the ten days for Sylvie was her participation in the virtual conversation, “The Next Generation and Rewriting our Family Legacy.” “The prominent panelists were female restaurateurs who are now running their family restaurants and more. It featured Christy Vega (Casa Vega), Vanda Asapahu (Ayara Thai), Sylvie Gabriele (Love & Salt), Sara Gabriele (Gabi James) and was hosted by Bricia Lopez (Guelaguetza).”

Show 333, July 20, 2019: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach

Chris Feldmeier 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 new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex-Moruno) is behind the stoves.

Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more.

“Searching for a more dynamic culinary landscape after culinary school and time in the San Diego fine-dining scene, Feldmeier relocated to Los Angeles and began working at the former Campanile restaurant. He quickly moved into a Sous Chef position, spending four years working collaboratively with seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. During his tenure at Campanile, Feldmeier met his wife, James Beard award-winning pastry chef Dahlia Narvaez, as well as his future business partner David Rosoff.”

In 2007, Feldmeier left Campanile to join Silverton, Narvaez and Rosoff in opening the Michelin-starred Osteria Mozza. Feldmeier served as the Chef de Cuisine of this award-winning institution and consultant to Eataly until his departure in 2013 to pursue his own concept with Rosoff. After becoming immersed in Spanish culture and its gastronomic implications, in January of 2016, Feldmeier and Rosoff opened Moruno at The Original Farmers Market. Early on, the highly accoladed spot received a 3-star review from LA Weekly food critic Besha Rodell while former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular”. In October of 2016, Moruno unfortunately closed.

With his passion for culinary innovation, Feldmeier subsequently partnered with the Gabriele Family to begin conceptualizing the next iteration of Guy’s beloved Redondo Beach restaurant, Zazou which re-opened as Gabi James in April 2018 boasting a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach while continuing his involvement with Gabi James. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.

We now chat with Chef Chris Feldmeier about the enhancements in the menu.

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.

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.

Show 107, January 24, 2015: Louie’s of Mar Vista

John AtkinsonLouie’s of Mar Vista is a true gem of a discovery in the Mar Vista area of Los Angeles located in a former butcher shop. (The renovation was an exhausting 5 years.) It’s American Bar Food A.S.A.P. (as Southern as possible.) Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.)

Laura designed the interior of Louie’s of Mar Vista. A long bar dominates the North end of the space. Visualize teak, Carrara marble, and brass fixtures.

Their attention to detail and quality is evidenced by their local honey which is used as a food ingredient as well in their premium libations (Louie’s Honey & Ginger Moonshine.) While doing the renovation a large hive of honey bees was discovered in the rafters. They were carefully relocated to proper hive boxes on the roof. The bees now live there peacefully and pay their rent in pure honey.

“Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” The Mar Vista Sunday Farmers’ Market takes place just outside their door. For Louie’s it’s a great source for fresh, local ingredients. They serve brunch on Saturday and Sunday from 11:00 a.m.

They also own the very busy North End Caffe in Manhattan Beach which was featured in a frequently repeated episode of Guy Fieri’s “Diners, Drive-Ins and Dives” on Food Network.

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.

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.

Show 50, November 30, 2013: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

Charlie TrotterRemembering Charlie Trotter.

Earlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced and mentored a network of prominent young chefs who now have their own high profile restaurants in Chicago and other key cities. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Three luscious tasting menus were available at Charlie Trotter’s. They changed each night. The choices were Vegetables, the Grand Tasting Menu and The Super Grand Tasting Menu showcasing 14 to 20 courses. It wasn’t just a meal…It was an experience.

Charlie’s goal (and it was sincere) was to exceed the diners’ expectations in every possible way!

November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite