Tag Archives: Michelin Star

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

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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 new 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.”

Chef Wes Whitsell takes another break from his busy kitchen to continue with us. He has an order of the Anson Mills Cornbread with cheddar, shishito and honey butter at the ready.

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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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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 495, October 15, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist – Dining at Cyrus

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Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent evening at the relocated, reopened and very exclusive fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard.

Reservations are released in blocks two months in advance. The “Dining Journey” at Cyrus is limited to 12 guests per seating at $295. A separate wine pairing is available for $250.

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part One

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Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an appealing (and unusual) garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant at lunch and dinner showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“The husband-and-wife team is regarded as a powerful force in Southern California’s culinary scene, having partnered on their previous Los Angeles-based French restaurants, Spring and Church & State. Spring mesmerized critics by using fresh, local and seasonal ingredients to create a cultured tasting tour of the south of France. Church & State, under Sarmadi’s ownership, was named as one of the inaugural Michelin Guide California’s 2019 Bib Gourmand establishments.”

We’ll meet the dynamic husband-and-wife couple of both Chef Tony & Restaurateur Yassmin.

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part Two

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Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an unusual garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“For Knife Pleat, Esnault has created an elegant menu that features highlights such as Escargot Ravioli with a filling of wild burgundy snails in a mushroom broth with celery, garlic and watercress; chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb. Esnault shows his appreciation for California’s incredible produce with a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea.”

“Knife Pleat’s beverage program features craft cocktails that pay homage to designers who also call South Coast Plaza home. The Oscar de la Renta, for example, plays on the late fashion icon’s Dominican Republic roots with Brugal Añejo Rum, chinola, passion fruit and lemon.”

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

Knife Pleat serves lunch 11:30 a.m. to 2:00 p.m. daily; dinner 5:30 to 9:00 p.m. Monday through Saturday; and Afternoon Tea from 3 to 5:00 p.m. on Sundays.

We continue our conversation with the dynamic husband & wife couple of both Chef Tony & Restaurateur Yassmin.

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Show 201, December 10, 2016: Emma Bengtsson, Executive Chef, Aquavit, New York

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Emma BengtssonAquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef post there by proprietor Hakan Swahn.

Former Aquavit Executive Chef Marcus Jernmark recruited Bengtsson in 2010 to join the restaurant as Pastry Chef. Bengtsson quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience.

In October of 2015, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

We’ll hear Emma’s incredible story.

 

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