Tag Archives: Michelin Guide

Show 512, February 11, 2023: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One

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Wes Whitsell of Hatchet Hall

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.”

“Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

“The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life.”

“Hatchet Hall is a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

Reservations are suggested for Dinner but walk-ins are also graciously accommodated. Brunch on Sunday.

Chef Wes Whitsell takes a break from his busy kitchen to be with us.

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Show 508, January 21, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16 to 31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is Miller Butler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome prominent food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the just soft-opened, full-service Calico Fish House (on Pacific Coast Highway in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Locally caught California Halibut is now in season. Chef Andrew provides an over view. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay in one form or another.

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

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Show 508, January 21, 2023: Farley Elliott, Senior Editor, Eater Los Angeles Part One

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Farley Elliott at the KLAA Studios

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

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Show 508, January 21, 2023: Farley Elliott, Senior Editor, Eater Los Angeles Part Two

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Farley Elliott

We’re delighted to welcome food journalist Farley Elliott back to the show and he continues with us. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

We’ll also discuss with Farley the revamping (and reopening on February 1st) of the fine dining Angler in the Beverly Center in Los Angeles. It’s a totally new menu and direction.

Happily Eater Los Angeles is devoting more resources to covering the Orange County dining scene. Just last week Eater published their guide to the “15 Best Breakfast Burritos in Orange County.”

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January 21: Farmhouse at Rogers Gardens, Santa Ynez Valley Restaurant Weeks, MillerButler, Farley Elliott of Eater LA

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is MillerButler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay.

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

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th.

Shelby Sim of the Santa Ynez Valley

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.”

“Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.”

“The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”

“Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.”

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website.

Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks.

Ahmed Jamal Butler of MillerButler

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

One of the participating restaurants (with a pop-up) is MillerButler, “a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.”

“Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.”

“Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.”

““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.”

““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand.

During Long Beach Black Restaurant Week MillerButler will be in- residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. (or until they run out of dough.)

Farley Elliott at the KLAA Studios

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

We’ll also discuss with Farley his most eagerly anticipated restaurant openings on the horizon for 2023.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations appearing utilizing components of each.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 503, December 10, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us as usual at 10:00 a.m.

The heartiest of congratulations to Hatchet Hall (Culver City) and Yangban Society (DTLA’s Arts District) on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California.

“Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.”

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits… Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. For the season’s best think Organic Crimson Gold Apples, South Africa Baby Pineapples and lots more.

All of this plus extra servings of deliciousness on today’s show.

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December 10: Pyros Wines and Melissa’s Holiday Produce

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

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

It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us at 10:00 a.m.

The heartiest of congratulations to Hatchet Hall and Yangban Society on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California.

“Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.” 

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. Think Organic Crimson Gold Apples and South Africa Baby Pineapples.

Matias Bauza Moreno of Pyrus Wines

“Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.”

“Viticulture began in Pedernal in the mid-1990s and today there are approximately 850 hectares planted in the whole valley. Historically, this region has been devoted to open-field livestock farming. Since 2000, San Juan deemed the town of Pedernal and surrounding area a protected area. In 2007, Valle de Pedernal became an official wine GI (Geographic Indication) in Argentina.”

Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco the parent of Pyros Wines. “He began working for Bodegas Salentein in 2001 as a Marketing Assistant, right at the time of the winery’s first harvest in the Uco Valley. Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.”

“Today, as a member of Salentein’s Management Team, Matias is the head of PR & Marketing for the entire Luxury Portfolio, including Salentein, Alyda Sparkling and Pyros Wines. He is also part of the R&D team, actively participating with winemakers and agronomists to stay ahead of innovations and trends in wine, terroir, and business sustainability.”

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…

Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please.

It’s apple season. Along the way Robert will tell us about Organic Crimson Gold Apples. “These apples are grown near a National Forest in Cuyama Valley near Santa Barbara, California. Growing in this remote location provides ideal conditions: warm days and cool nights, producing an optimal sugar/acid balance and a firmness in the apples.” Recipes on the Melissa’s Website.

A great idea for your Holiday Table are the Melissa’s South African Baby Pineapples. “South Africa is noted for these baby pineapples, also known as Queen Victoria Pineapples, which thrive in the hot and humid climate. These sweet, tart baby pineapples have a bold, rich flavor. They have a fragrant, golden skin and brilliantly colored yellow flesh. South African baby pineapples are entirely edible, with no need to remove the core. The size of an average fruit is about 4.5 inches high (not including leaves) and about 3.5 inches in diameter, making it a perfect individual serving.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One

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Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

“Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip is our guest with all the details.

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Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two

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Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

“Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip continues as our guest taking a brief break from his busy kitchen.

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Show 452, November 20, 2021: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton

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Imran Ali Mookhi of Khan Saab Desi Craft Kitchen

“Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.”

“Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic 100% halal eatery with an elegant vibe. In his tenure as a chef, Mookhi has trained under numerous Michelin-starred chefs in world-class kitchens. His take on traditional Indian flavors have since earned him national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Now, Chef Ali and Khan Saab restaurant hold its very own Michelin recognition resulting from years of hard work and a dedication to the team’s vision of bringing high-end Desi cuisine to the West.”

“The menu at Khan Saab consists of carefully crafted dishes using high quality ingredients sourced from local vendors, including a 100% halal Australian Wagyu Bone-In Tomahawk Steak, a cut that is so rare and priced at $150 that guests must call ahead to order and ensure availability. Other favorites include Chicken Tikka and Pomegranate Bhel Puri – authentic street food served on crackers with rice puff peanuts, vermicelli mint, tamarind chili, and garlic chutney. Guests can also opt for a selection of top-quality skewerless Tandoori Jhinga and Smoked Salmon Kabobs, the latter of which is presented in a smoke-filled dome, continuing the smoking process at the table for guests to marvel.”

“The cuisine is complemented by a craft bar program, featuring Desi-inspired alcohol-free mocktails, which at the concept’s inception was the first of its kind in Southern California and fourth in the nation. The innovative mocktail menu features non-alcoholic, handcrafted cocktails including the Smoked Negroni with rose syrup and Palo Santo bitters, the Mango Mojito, and Peshwari Mule, as well as traditional Mango Lassi and lychee “mimosas.””

Chef Ali Mookhi takes a break from the tandoor oven and joins us.

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