Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the sweet potato agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the incredibly talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of these efforts is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.

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. First Chef Andrew previews his Ultimate Lobster Roll how-to video available on YouTube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Play

Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Play

Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Back in early February Chef Migoya conducted an informative Instagram presentation / demo for the Careers through Culinary Arts Program (C-CAP) (high school Culinary Arts students.) It was all about bagels with an emphasis about how the Modernist Cuisine team resolved the problem of the variety of possible toppings staying on the fresh-baked bagels after you buy them. It also highlights the process of how the innovative Modernist Cuisine team researches and then solves culinary dilemmas.

Chef Francisco Migoya continues with us spoodle in hand.

Play

October 16: Timothy Hollingsworth, Modernist Pizza, SoCal Gas, Sella & Mosca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Bethany Burke, Senior Vice President, Public Relations and Corporate Communications for Taub Family Selections, the US importer.

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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Tim competed in the first global cooking competition series, Netflix’s 10-part “The Final Table,” released for streaming in November 2018. Hollingsworth bested 23 other prominent chefs from around the world to emerge as top toque.

Chef Timothy Hollingsworth joins us.

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Gina Christian of SoCal Gas

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases.

Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.”

“Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.”

“As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.”

“Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.”

Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter.

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”