Tag Archives: Melisse

Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One

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Katianna Hong of the Yangban Society

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“Born in Korea and raised in upstate New York, Katianna spent much of her childhood training in competitive gymnastics, developing a profound sense of drive and discipline at an early age. After high school, Katianna uncovered her passion for the culinary arts and went on to study at the Culinary Institute of America Hyde Park and the UNLV School of Hospitality. Following graduation, Katianna furthered her education under the acclaimed chef Josiah Citrin at the Michelin two-starred Melisse in Santa Monica, California. Amid long kitchen shifts at Melisse, Katianna met her culinary collaborator and future husband, John. The two relocated to Napa Valley in 2011, where Katianna began working as a line cook at chef Christopher Kostow’s lauded The Restaurant at Meadowood. In 2014, she was named the restaurant’s first-ever chef de cuisine, simultaneously becoming the only female chef de cuisine at a Michelin three-star restaurant in the United States.”

“Following the birth of their daughter, Alessia, Katianna and John relocated to Southern California in 2019 to pursue their dream of opening their first solo restaurant project together. At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.”

Standout dishes include Fried White “Soondae” Sausage with Vermicelli noodles, Matzoh Ball Soup with hand-torn Sujebi Dumplings and ethereal Whipped Cheesecake.

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Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two

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Katianna Hong of the Yangban Society

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.” 

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

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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

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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 408, January 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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We’re previewing the Martin Luther King, Jr. Day Holiday Weekend show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal Venice and Dear John’s (retro, classic American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“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, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines (typically blends) from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $250,000 (as of today’s show) to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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Show 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One

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Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah is our guest providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

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Show 408, January 16, 2021: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two

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Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah continues with us providing the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience. Chef Josiah looks forward to the return of his popular Patio Happy Hour once outside dining is again allowable.

Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

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January 16: Josiah Citrin, 10 Days RE: Her, Dos Cabezas WineWorks

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Marina del Rey and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

“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, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders.” 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. “RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)”  Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of “10 Days RE;Her.”

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.

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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $200,000 to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Josiah CitrinChef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.

Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.

Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.

Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la carte menu directly from the Charcoal website. This week it’s the Salsa Verde Half-Chicken experience. The Burger Window is also available for To-Go orders.

In Culver City Dear John’s has a few options. The a la care menu is available To-Go via their website. Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.

Dina Samson of Rossoblu and Superfine Pizza“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, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

“RE:Her is an affiliate of Let’s Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let’s Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)  During monthly Zoom meetings, Let’s Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles.”

“RE:Her’s board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien (’17), Sandra (’18), and Dina (’20) are alumni of JBF’s Women’s Entrepreneurial Leadership Program.”

Dina Samson (LA Chapter Host) joins us to provide the overview of “10 Days RE:Her.” She’s followed by Chef Mary Sue Milliken  (LA Chapter Host) who joins us to provide the overview of the events she is involved with that will be based out of Socalo. These include “The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valerie Confections”; “Taco Tuesday featuring Kim Prince’s Hotsville Chicken”; and “Alice’s Southern Gumbo Pop-Up.”

Also on the schedule is a virtual dinner presentation of “Women Winemakers of Baja Dinner and Virtual Conversation” with the dinner To-Go pickup at Socalo.

Todd-Bostock of Dos Cabezas WineWorks“Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd’s parents, Paula & Frank Bostock. Dos Cabezas.

WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995.”

“The San Francisco Chronicle, citing “their commitment to making wine part of a homegrown Arizona gastronomy,” named Kelly & Todd among its 10 “Winemakers to Watch” in 2015 – at the time, the only non-California/Oregon winemakers to receive the honor in its 16 -year history. International wine critic, Stuart Pigott, has named their Meskeoli white blend among his 5 “Riesling Revelations”. In 2016, the Bostocks helped found the Arizona Vignerons Alliance to promote authentic, quality Arizona wines.”

“Winemakers Kelly & Todd Bostock work every vintage to make wines that tell the unique and delicious story of these vineyards and this place in southern Arizona.”

“Kelly & Todd live in Sonoita, Arizona with their two boys, just down the road from their Pronghorn vineyard.”

Todd Bostock joins us while gently pulling the cork on the 2015, Dos Cabezas WineWorks, El Norte. It’s a blend of 28% Grenache, 28% Syrah, 20% Mourvedre, 9% Counoise, 9% Graciano and 6% Petite Syrah.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $200,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s very late and hasn’t aid been forthcoming…What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part One
Segment Three: Chef & Restaurateur Josiah Citrin of Melisse + Citrin, Openaire, Charcoal Venice and Dear John’s Part Two
Segment Four: “10 Days of Regarding:Her” Festival with Dina Samson of Rossoblu and Superfine Pizza
Segment Five: “10 Days of Regarding:Her” Festival with Chef Mary Sue Milliken of Socalo and Border Grill
Segment Six: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part One
Segment Seven: Winemaker Todd Bostock, Dos Cabezas WineWorks, Sonoita, Arizona Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos

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David Kinch of ManresaNewly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary.

“As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.”

“Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.”

“A Chef’s Voyage” officially opens on Virtual Cinema in North America on Friday September 18th. Chef Josiah Citrin of Melisse (a longtime friend of Chef David’s) is preparing a five-course, limited availability To-Go dinner package as a tribute to the release of “A Chef’s Voyage.” It includes a special dessert collaboration with celebrity pastry chef Sherry Yard, a multiple James Beard Award recipient. (Manresa’s accomplished Pastry Chef, Courtney Moisant, describes Sherry as her career inspiration in the film.) Order via Tock for availability on Sept. 17th through 20th only. The takeaway dinner package includes a virtual ticket to a home viewing of “A Chef’s Journey” via Laemmle Theaters Virtual Cinema.

Chef David Kinch sabors the celebratory Champagne and joins us.

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Show 377, June 13, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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It’s worthy of repeating…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement and support of the foodie community.

Food lovers are now able to eat and explore their way through Downtown Las Vegas like never before with a pair of private, self-guided, e-assisted culinary tours created by Finger Licking Foodie Tours. The brand-new company represents a follow-up, companion business to the successful Lip Smacking Foodie Tours created by Las Vegas entrepreneur and hospitality-industry veteran, Donald Contursi.

The new self-guided Finger Licking Foodie Tours (Downtown Fremont East and Arts District) offers guests a fun and innovative way to support three top restaurants in the Las Vegas community, while enjoying an array of Instagramable dishes in one outing. Don Contursi joins us with the salivating details.

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles. The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. Las Vegas properties are Matteo’s Ristorante Italiano in The Venetian Resort and sixth+mill ristorante, pizzeria & bar at The Grand Canal Shoppes. The Las Vegas establishments have recently reopened for dine-in service. Matteo Ferdinandi is graciously at our service along with Chef Angelo Auriana.

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. Poised to reopen for dine-in Connie & Ted’s just celebrated their 7th Anniversary. Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Chef & Restaurateur Josiah Citrin is an accomplished culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse & Citrin, Charcoal Venice, Dear John’s (with Hans & Patti Rockenwagner) in Culver City and Openaire at The Line Hotel. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

We entice Chef Josiah Citrin out of his busy kitchens for an update on his area restaurant properties.

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 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. Dine-in is slowly starting to come back but with a lot of new rules. Alternately take-out/delivery when you can surely helps…All levels of government have sincerely pledged to support struggling (but essential) small businesses as we start to slowly recover from the COVID 19 crisis. Chef Andrew has a startling personal example of local bureaucratic fumbling at its best. We’re also starting to see a COVID 19 surcharge on select restaurant checks. There is talk in Congress about advancing the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (RESTAURANTS) Act of 2020. As always Chef Andrew shares his informed thoughts. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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