Show 574, April 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA! Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas RollerNancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

Show 574, April 20, 2024: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17th menu along with an update on Max and Helen’s, a diner concept in Larchmont Village she is creating with Producer and Food TV Personality Phil Rosenthal.

Nancy gracious talks to us from the road as she is on her way driving to Ojai for her special Dinner with Chef Jonathan Waxman at The Farmhouse at the Ojai Valley Inn.

C-CAP Los Angeles Gala 2024

C-CAP LA Benefit May 17 2024 invitation

C-CAP supporter and pioneering chef Nancy Silverton invites you to the C-CAP Los Angeles Gala on Friday, May 17th at Jonathan Club DTLA.

Join us for a glittering evening of food and drink to benefit C-CAP Los Angeles’ students and programming. Jonathan Club’s heralded executive chef Andreas Roller is conceptualizing a delicious multi-course menu based on Chef Silverton’s culinary footprint in Los Angeles.

The evening begins at 6:30 pm with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles. At 7:30 pm, guests will then make their way to the Grand Ballroom for a spectacular seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and desserts by Hannah Chang (C-CAP Alumna) and Sherry Yard.

April 20: Nancy Silverton, Dustin Trani, Ann Taylor Pittman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now warmly invites all foodies to the C-CAP Los Angeles Gala on Friday, May 17 at Jonathan Club DTLA!Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

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

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17th menu.

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Show 562, January 27, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. ”
Nancy Silverton joins us with a whisk at the ready.

Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go. Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.

Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada. Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses Mum’s recipe. (“Mum Sarwari” presides in the busy kitchen.) This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a tastefully decorated and spacious residence in Kabul with original art on the walls. There is an alternate traditional seating area where guests take off their shoes to enter. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.” Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place. Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” Paul Warson joins us to uncork all that is Warson Wine Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s the best cooking oil to use is various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.

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

Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One

Nancy Silverton of Mozza Restaurant Group

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton joins us with a whisk at the ready.

Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two

Nancy Silverton of Mozza Restaurant Group

Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton, with rolling pin in hand, continues with us discussing all the sweet deliciousness between the covers in The Cookie That Changed My Life.

January 27: Nancy Silverton, Sandra Cordero, Afghan Kitchen, Warson Wine Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One
Segment Three: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two
Segment Four: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part One
Segment Five: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part Two
Segment Six: Afghan Kitchen, Surrey, BC with General Manager Zabi Sarwari
Segment Seven: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton joins us with a whisk at the ready.

Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go. Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.

“Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada. Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses mum’s recipe. This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a lavishly decorated and spacious residence in Kabul with original art on the walls. There is an alternate traditional seating area where guest take off their shoes to enter. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.” Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place. Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” Paul Warson joins us to uncork all that is Warson Wine Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s the best cooking oil to use is various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.

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

Nancy Silverton of Mozza Restaurant Group

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton joins us with a whisk at the ready.

Sandra Cordero

Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go.”

Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now.

“Opened in 2015, on Ventura Blvd. in Woodland Hills, Chef Sandra Cordero’s Gasolina Café brought Spanish influenced food to the table in an entirely new way. Seasonally driven, sustainably raised and grown and locally sourced, Gasolina Cafe has always taken pride in honoring Chef Sandra’s Spanish heritage.”

Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.

Zabi Sarwari of Afghan Kitchen

Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada.”

“Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses mum’s recipe.”

“This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a lavishly decorated and spacious residence in Kabul with original art on the walls. There is also a traditional seating area where guest take off their shoes to enter.

Specialties include the Bolani (appetizer, and Mantu which are steamed, minced beef dumplings topped with split peas, tomato sauce and yogurt. Also specialty cocktails like the Gulrang Rose and Afghan Chutney Caesar created with house-prepared ingredients and fresh Afghani spices.

General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.

Paul Warson of Warson Wine Company

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””

“Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.”

“After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul to Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.”

Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” At present Paul is primarily sourcing fruit from familiar, esteemed vineyards in Santa Barbara County.

Paul Warson joins us to uncork all that is Warson Wine Co.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

What’s the best cooking oil to use in various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One
Segment Three: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two
Segment Four: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part One
Segment Five: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part Two
Segment Six: Afghan Kitchen, Surrey, BC with General Manager Zabi Sarwari
Segment Seven: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 341, September 21, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering 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.

Congratulations to Chef Shachi Mehra, the Co-owner of the Adya restaurants in the Anaheim Packing House and in Irvine at University Center. To the best of our knowledge Chef Shachi is the very first Orange County chef to compete on Food Network’s Chopped and win the fierce competition. Chef Shachi is our accomplished guest.

Food Finders, a Southern California nonprofit focused on food recovery, is hosting its 4th annual Chefs to the Rescue fundraiser on Tuesday, October 1st from 6 – 9 p.m. at the Golden Sails Hotel located at 6285 E Pacific Coast Hwy in Long Beach. Food Finders celebrates 30 years of rescuing food this year. This unique, food-centric event challenges prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly edible recovered or repurposed food that might otherwise end up being tossed away. Food Finders’ Executive Director Patti Larson and participating chef Maralyn diPiazza of diPiazza Restaurant & Lounge join us with the tempting specifics.

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.” Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken taking place Monday through Saturday. On Thursday nights it’s (Chef) Sammy’s Cookout. Serving all the delicious details with style is proprietor Joshua Kopel.

Greg Nagel is a certified Cicerone Beer Server and, as a journalist, is a regular contributor to OC Weekly’s extensive beer, wine & spirits coverage. Recently held (September 12th to 14th) at the Long Beach Convention Center was the 3-day 2019 California Craft Beer Summit produced by the California Craft Brewers Association. Greg provides the highlights.

As the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS weekly column for Food. A native Southern Californian, she holds a degree in film from the University of Southern California. She left The Times in January 2019. We’ll get updated on Noelle’s new activities with Noelle Carter Food.

The 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border. The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide. Event Co-Founder & Producer Carolynn Carreno (James Beard Award-winning author) joins us with the alluring details.

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

Show 341, September 21, 2019: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part One

Author Carolyn Carreno=The 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border.

The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide.

“I fell in love with the Valle de Guadalupe while cooking a dinner there two summers ago,” says Nancy Silverton. “I knew I wanted to come back and to give back to this place. By the end of a marvelous weekend under the stars in this magical place, Javier, Carolynn, and I had decided to start a festival.”

James Beard Award-winning writer Carolyn Carreno, Event Co-Founder and Producer, joins us from the Guadalupe Valley with the alluring preview of Valle Food & Wine Festival.