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

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.

Play

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

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!

Play

Show 377, June 13, 2020: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica

Josiah CitrinChef & 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 (reopening date pending.) His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

The combination of Melisse and Citrin are currently offering a single Takeaway dinner menu for Thursday, Friday, Saturday & Sunday. Both Charcoal and Dear John’s have reopened for dinner dine-in.

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

Play

June 13: Lip Smacking Foodie Tours, Factory Place Hospitality Group, Connie and Ted’s, Josiah Citrin

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part One
Segment Three: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part Two
Segment Four: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part One
Segment Five: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part Two
Segment Six: Matthew De Marte, General Manager, Connie & Ted’s, West Hollywood
Segment Seven: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

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 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 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.

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. 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!

Donald Contursi of Lipsmacking Foodie ToursFood 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 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. Each tour requires a minimum of just two patrons, so guests can safely dine with their closest family and loved ones.

“With restaurant capacities limited due to public health restrictions and reservations at the hottest restaurants challenging, Finger Licking Foodie Tours provide immediate VIP seating with signature dishes served fresh, shortly after arrival. Tours are “led” by a virtual tour guide who provides a map of the route, interesting tidbits along the way and a guided walk through Downtown Container Park to support local small businesses.”

“This tour provides an intimate and personalized foodie experience,” explains Contursi. “Guests receive an online map, as well as a link to an innovative virtual tour guide who provides commentary for each fascinating stop along the way including a walk- through Downtown Container Park to support small businesses. On this 2.5-hour experience in the city’s exciting, revitalized downtown, guests will visit three acclaimed restaurants, enjoying superb service and three unforgettable dishes at each venue.”

Don Contursi joins us with the delectable details.

Matteo Ferdinandi of the Factory KitchenFactory 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. This trio of restaurants has reopened for Pick-Up orders Wednesday through Saturday from 3 to 8 p.m. via Tock.

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 properties have recently reopened for dine-in service.

Matteo Ferdinandi is graciously at our service along with Chef Angelo.

Matthew de Marte wearing a mask at Connie and Ted'sSince 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.

“At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the Western Coast.”

During the ban on dine-in Connie & Ted’s has been serving guests with a full menu prepared To-Go & via delivery through TOCK.

Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Josiah CitrinChef & 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.

The combination of Melisse and Citrin are currently offering a single Takeaway dinner menu for Thursday, Friday, Saturday & Sunday. Both Charcoal and Dear John’s have reopened for dinner dine-in.

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

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 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. 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 financial impact 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 some restaurant checks. Chef Andrew shares his informed thoughts. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part One
Segment Three: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part Two
Segment Four: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part One
Segment Five: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part Two
Segment Six: Matthew De Marte, General Manager, Connie & Ted’s, West Hollywood
Segment Seven: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Show 357, January 25, 2020: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some entrepreneurial culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca . Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG (monosodium glutamate) is back in the news as an often-used food additive. What’s in it and should it be avoided? Cutting through the chatter we’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 357, January 25, 2020: Chef Josiah Citrin of Melisse and Citrin, Santa Monica

Josiah CitrinLast December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah remade the award-winning dining destination as an engaging, luxe, intimate tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy.

Chef/Partner Ken Takayama, Wine Director Matthew Luczy, and General Manager James Spencer, all formerly of Mélisse, helm both restaurants which were designed by Dex Studios and Redford House. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles.

“Located within the Mélisse space that flourished in Santa Monica for two decades, Chef Josiah and Chef/Partner Ken Takayama revived their Michelin two-star institution with a new service model which brings a more personal, intimate approach to service. Challenging the format of traditional restaurant service, Mélisse brings the intimacy of the kitchen directly to guests with chefs and sommeliers—who also double as servers—leading diners through the experience. The nine-course tasting menu is intended to bring a sense of discovery, shifting in accordance with the seasons while adhering to Chef Josiah’s signature California progressive cooking style.”

“Drawing from Chef Josiah’s classical French training and longtime connection with the Santa Monica Farmers Market, the coursed tasting menu ($295) can be accompanied by a France and California-focused wine pairing ($195) from Wine Director and Certified Sommelier Matthew Luczy. Guests can also opt for a non-alcoholic pairing ($195), featuring housemade kombucha and infusions.”

“An extension of the original Mélisse, Citrin offers an upscale yet comfortable, convivial, and fun dining experience where guests can expect the same meticulous attention to detail and technique for which chefs Josiah Citrin and Ken Takayama are celebrated. Executed in a California progressive style, the á la carte menu inherits some of the signature dishes that made Mélisse a bastion of the Los Angeles fine dining landscape, including Lobster Bolognese and Caviar Egg.”

“Seasonal ingredients shine on Citrin’s menu in dishes like Truffle Pasta with house-made tagliatelle, truffle foam, and white truffles shaved tableside; Wild Japanese Yellowtail “Buri” with radish, grapefruit, and nori; and Santa Barbara Rockfish with chive blossoms, mussels, mussel broth, and quince mustard.”

“Distinct from the 77-seat dining room, the 22-seat bar offers the full menu and cocktails (which take their names from some of Chef Josiah’s favorite songs), as well as a special burger exclusive to the bar. Citrin’s rock n’ roll cocktail list, also available to order at Mélisse, includes libations like the Love Me Two Times made with mezcal, cherry liqueur, cinnamon demerara, yuzu, and angostura; as well as the Wild Horses with white rum, Pimm’s, blueberry-thyme syrup, lime, and angostura.”

Chef Josiah Cirtin surfs in with all the details.

Play

January 25: Jason McLain, Josiah Citrin, Dancin Vineyards, Panxa Cocina 5th Anniversary

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Now a tantalizing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Jason McClain of the Jonathan Club and Philly Jay's SteaksAfter 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant.

On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck (Philly Jay’s Steaks.)

“Chef McClain received his formal training at the Culinary Institute of America (CIA) in Hyde Park, NY and honed his skills under the tutelage of some of the USA’s great culinary talents in Philadelphia and Miami. He has evolved his menus by focusing on one thing : ingredients.”

“At Jonathan Club Chef Jason joined forces with a local urban farming company to plant a 42-bed rooftop garden. Four times each year he used his expertise to contribute to the surrounding neighborhood by inviting underprivileged youth to visit the Club to learn the value of growing fresh ingredients firsthand.”

We’ll get an “a la minute” update from Chef Jason.

Josiah CitrinLast December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah remade the award-winning dining destination as an engaging, luxe, intimate tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy.

Chef/Partner Ken Takayama, Wine Director Matthew Luczy, and General Manager James Spencer, all formerly of Mélisse, helm both restaurants which were designed by Dex Studios and Redford House. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles.

“Located within the Mélisse space that flourished in Santa Monica for two decades, Chef Josiah and Chef/Partner Ken Takayama revived their Michelin two-star institution with a new service model which brings a more personal, intimate approach to service. Challenging the format of traditional restaurant service, Mélisse brings the intimacy of the kitchen directly to guests with chefs and sommeliers—who also double as servers—leading diners through the experience. The nine-course tasting menu is intended to bring a sense of discovery, shifting in accordance with the seasons while adhering to Chef Josiah’s signature California progressive cooking style.”

“Drawing from Chef Josiah’s classical French training and longtime connection with the Santa Monica Farmers Market, the coursed tasting menu ($295) can be accompanied by a France and California-focused wine pairing ($195) from Wine Director and Certified Sommelier Matthew Luczy. Guests can also opt for a non-alcoholic pairing ($195), featuring housemade kombucha and infusions.”

“An extension of the original Mélisse, Citrin offers an upscale yet comfortable, convivial, and fun dining experience where guests can expect the same meticulous attention to detail and technique for which chefs Josiah Citrin and Ken Takayama are celebrated. Executed in a California progressive style, the á la carte menu inherits some of the signature dishes that made Mélisse a bastion of the Los Angeles fine dining landscape, including Lobster Bolognese and Caviar Egg.”

“Seasonal ingredients shine on Citrin’s menu in dishes like Truffle Pasta with house-made tagliatelle, truffle foam, and white truffles shaved tableside; Wild Japanese Yellowtail “Buri” with radish, grapefruit, and nori; and Santa Barbara Rockfish with chive blossoms, mussels, mussel broth, and quince mustard.”

“Distinct from the 77-seat dining room, the 22-seat bar offers the full menu and cocktails (which take their names from some of Chef Josiah’s favorite songs), as well as a special burger exclusive to the bar. Citrin’s rock n’ roll cocktail list, also available to order at Mélisse, includes libations like the Love Me Two Times made with mezcal, cherry liqueur, cinnamon demerara, yuzu, and angostura; as well as the Wild Horses with white rum, Pimm’s, blueberry-thyme syrup, lime, and angostura.”

Chef Josiah Cirtin surfs in with all the details.

Dan Marca of Dancin VineyardsDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. We last visited the picturesque hillside estate in 2015 and the facilities for guests have expanded since then. Time for an update.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our winery and tasting room are set magnificently on the forested foothills of Southern Oregon overlooking the Rogue Valley, one of the most unique terroirs in the wine making world. You’ll imagine you’ve been transported to Tuscany or Burgundy, or both!”

“DANCIN is the discipline of cultivating seven separate clones of Pinot Noir along with four distinct clones of Chardonnay to create several exquisite expressions of Oregon Pinot Noir and Chardonnay. We blend these clones the way an artist mixes hues on a painter’s palette. We also artfully craft Barbera, Sangiovese, Syrah, Zinfandel and Port-style Pinot Noir. This, our various wines and vintages are named after movements within ballet, a form of dance wherein dedication and discipline are integral to the grace and beauty of the final performance.”

Dan pulls the DANCIN cork for us with an update.

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Also popular for their Happy Hour.

“Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Growing up in Cerritos, California, Chef Arthur Gonzalez helped his German mother and his Oaxacan grandmother prepare meals growing up.”

“After working in several restaurants in New Mexico, Chef Gonzalez was introduced to James Beard award-winning Chef Eric Distefano of Coyote Café and Geronimo, who became his mentor. While working at Señor Lucky’s in Santa Fé, Chef Gonzalez met Vanessa Auclair, his current business partner here in California.”

“Vanessa and Chef came back to Southern California to work at McKenna’s On The Bay in Long Beach as Manager and Head Chef, respectively, with the goal of creating delicious, clean and simple food. Their success at McKenna’s led to the opening of seafood focused Roe on Second Street in Belmont Shore. Deciding to try something new, Vanessa and Chef opened Panxa, inspired by their Southwestern roots, together creating a menu authentic to New Mexico and influenced by his family’s cooking throughout his childhood.”

“At Panxa, pronounced pan-zah (the Catalan word for belly), Chef Gonzalez has created a place for flavorful unique dishes, craft cocktails, wine, and an extensive tequila menu.”

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Show 326, June 1, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. He’s in Arlington, VA right now opening a Slapfish there. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

A few years back Chef Andrew “rescued” Culver City’s Dear John’s (a neighborhood steakhouse & watering hole in Culver City with a colorful history) on FYI’s “Say it to My Face” restaurant makeover series that was back then down for the count with it’s subpar food and horrible social media reviews. Think frozen veggies for openers…

Dear John’s has now been energetically revived as a classic 60s steakhouse (Dinner only) serving really good food (some tableside service) and potent libations by chefs & restaurateurs Hans Rockenwagner (Rockenwagner Bakery) and Josiah Citrin (Melisse, Openaire & Venice’s Charcoal). It’s now tough to get a reservation…The corner property on the busy Culver Blvd. is slated for redevelopment so it’s a limited, two-year run.

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Show 302, December 15, 2018: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition

Ian CairnsWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The celebrated Chef Jury included Paul Bartolotta, Gavin Kaysen, Timothy Hollingsworth, Hawaii’s Michelle Karr-Ueoka and Philip Tessier (Silver medalist for Team USA at 2015 Bocuse d’Or.)

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.)

Our guest, Ian P. Cairns is the talented and poised winner of the Young Chef Competition. He was sponsored by Chef Josiah Citrin of Melisse in Santa Monica. Ian has also cooked at The French Laundry.

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Show 299, November 24, 2018: Restaurateur & Chef Josiah Citrin

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. Chef Josiah graciously credits Chef Steve Samson (Rossoblu) with the inspiration for the Duck Ragout Tagliatelle.

The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah (Culinary Council Member for ment’or BKB Foundation) is hosting a special benefit dinner at Melisse on Sunday, December 2nd to support Team USA 2019 on their Road To Lyon” at the Bocuse d’Or international culinary competition. Joining him are guest chefs Tim Hollingsworth, Walter Manzke, Ari Rosenson, Nyesha Arrington and Brooke Williamson.

Chef Josiah joins us.

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