Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Chef Josiah joins us with tongs in hand.

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Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two

Josiah Citrin of Melisse

Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.”

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”
All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah and Hans Rockenwagner (Rockenwagner Bakery) have a new restaurant collaboration on the horizon in Marina del Rey. Specifics as they are revealed…

Chef Josiah continues with us, a bottle of J-1 Steak Sauce at the ready.

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Show 285, August 11, 2018: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

The Bomb Brunch happens on Weekends with specialties including Almond Ricotta Toast, Breakfast Pizza and Smoked Salmon Benedict. Every Friday afternoon from 4 to 7:00 p.m. is the Free Pizza Party Power Hour. It’s free pizza and live music on the Brennan’s patio.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

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Show 219, April 15, 2017: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies and a crowd-pleasing German Chocolate Cake are among her specialties. Handling special orders, with advance notice, are their norm.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her tempting collection of properly decadent treats.

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Show 164, March 19, 2016: Brian Cousins, General Manager, Café Del Rey

Brian CousinsHow do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, wine-centric destination restaurant in Marina del Rey.

Executive Chef David Vilchez is new to the kitchen at Café Del Rey. He moved South to the Marina from sister establishment, Napa Valley Grille in Westwood.

Fortunately, this contemporary, marina-view establishment defies the convention that having a great view is an excuse for serving mediocre food. Although owned by a restaurant group based in Florida their fine-dining restaurants are run autonomously. The feel is that Café Del Rey is locally owned by hands-on management.

“Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey.”

Their wine dinners are out of the ordinary. Coming in April is an unusual salute to the wines of Portugal.

 

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Show 154, January 9, 2016: Executive Chef Josiah Citrin, Charcoal Venice, Venice, CA

Josiah CitrinCharcoal Venice, the new inviting, neighborhood restaurant from Michelin-starred Chef and Proprietor Josiah Citrin (our guest), opened early last month on W. Washington Blvd., a burgeoning culinary destination in Venice, CA bordering Marina del Rey. A more casual concept than Citrin’s Melisse, Charcoal Venice upholds the chef’s philosophy “In Pursuit of Excellence,” with a simpler, more approachable menu.

As the name suggests, the daily menu features craveable comfort foods cooked over a live fire via a wood oven, over charcoal, in the coals, or in a Big Green Egg – imparting a smoky, backyard barbeque flavor with the use of premium oak and hickory lump coals. Adding to the communal atmosphere of the restaurant, these dishes are all large, family-style portions meant to be shared.

Citrin also offers starters, including a unique tartare selection, such as beef heart and lamb, alongside a selection of farmers’ market vegetables including a whole head of cabbage baked in the coals until it’s completely black on the outside and smoky on the inside. The Cabbage Baked in Embers (a nice variation on the standard grilled artichoke) is becoming a signature of the restaurant.

“This is the type of casual concept I’ve always wanted to open. It’s the food that I prepare for my friends and family in my backyard on the weekend. Not too fancy, just delicious food that you crave,” says Citrin. “Mélisse is your special occasion restaurant, while Charcoal Venice is an every night place for a refreshing beer and a perfectly grilled entrée.”

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Show 144, October 31, 2015: Co-Host Chef Andrew Gruel, Slapfish

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority.

We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

This effort with California White Seabass is all part of the State of California’s Ocean Resources Enhancement and Hatchery Program.

In Marina del Rey the Marina del Rey Anglers raised juvenile fish in pens over a 3-month period and then released them into the sea. This season they raised some 6,000 California White Seabass. It’s an all-volunteer effort. The Marina is one of the State’s 10 official “growout” sites.

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Show 126, June 13, 2015: Executive Chef & Partner Jason Neroni, Catch & Release

jason-neroniCatch & Release, newly opened in Marina del Rey in the previous Paiche space, is an ode to New England seafood with California inspiration from Chef/Partner Jason Neroni (exSuperba Snack Bar in Venice.) It’s a partnership with restaurateur Bill Chait’s Sprout L.A.

Chef Neroni’s memories of Maine summers and precious time bonding over food with family led to the conception of Catch & Release. Neroni has honed his culinary craft in kitchens all over the world, and these experiences are evidenced by the international influences on the menu. The range is from French bouillabaisse to Spanish paella. Catch & Release, while finding its providence in Maine, retains the California sensibility for which Neroni has become known, serving seasonal seafood and vegetables, whenever possible, from local and sustainable sources.

As a 16-year-old kid from Orange County, Neroni got a job working in Disneyland’s Club 33. There he discovered a love of, and aptitude for, the kitchen that would set him apart. His newfound interest and abilities took him north to Chez Panisse, where he worked the line for a year and began his career-long reverence for responsibly sourced ingredients.

Neroni’s next project with Sprout L.A. is a reimagining and refreshening of The Rose Café in Venice. It will be known simply as “The Rose.”

He’s our guest.

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Show 89, September 20, 2014: Executive Chef Chuck Abair, Café del Rey

Chuck Abair of Cafe del ReyExecutive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.

“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

On Saturday, October 4th, Café del Rey will host the Fall installment of “Permission to Come Aboard,” a sports fishing package for seafood enthusiasts and adventurous diners in Los Angeles. Guests are invited to join Executive Chef Chuck Abair on a half-day fishing expedition from 7:00 a.m. to 12 Noon along the Marina del Rey coastline followed by a barbeque-style outdoor lunch at Café del Rey featuring the guests’ catch of the day.

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Show 81, July 26, 2014: Host Jet Tila and Producer & Co-Host Andy Harris preview the show

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

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