Show 477, June 4, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.

Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins. As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Chef / Proprietor Nathan Peitso is our guest.

Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January of 2021. Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” Christy Vega is our guest with a signature Casa Vega Margarita in hand.

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery (serving Breakfast and Lunch) feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it. Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother.” Baker Amy Dixon joins us with rolling pin in hand.

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. It’s National Cheese Day. Chef Andrew explains that seafood and cheese can be friends. We’re all looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious.

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

Play

Show 477, June 4, 2022: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part One

Nathan Peitso of Sear Steakhouse

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.”

“Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.”

“As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” There will be a fresh emphasis on showcasing local wines. Serving Dinner nightly except on Monday. For the future Weekend Brunch will be added as well as Monday night Dinner service.

Chef / Proprietor Nathan Peitso is our guest.

Play

Show 477, June 4, 2022: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part Two

Nathan Peitso of Sear Steakhouse

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.”

“Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.”

“As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” There will be a fresh emphasis on showcasing local wines. Serving Dinner nightly except on Monday. For the future Weekend Brunch will be added as well as Monday night Dinner service.

Proprietor Nathan Peitso takes a further break from his busy kitchen and continues with us.

Play

June 4: Sear Steakhouse, “America’s Classic” Casa Vega, The Baker’s Table

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part One
Segment Three: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part Two
Segment Four: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part One
Segment Five: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part Two
Segment Six: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One
Segment Seven: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at The Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.

Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins. As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Chef/Proprietor Nathan Peitso is our guest.

“Casa Vega is a Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January of 2021. Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” Christy Vega is our guest with a signature Casa Vega Margarita in hand.

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.

Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother.” Baker Amy Dixon joins us with rolling pin in hand.

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. We’re all looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. He also provides tips on buying fresh fish and seafood.

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

Nathan Peitso of Sear Steakhouse

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.”

“Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.”

“As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Serving Dinner nightly except on Monday.

Chef / Proprietor Nathan Peitso is our guest.

Christy Vega of Casa Vega

Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere.

Founder Ray passed away in January 2021.”

“Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.”

This year The James Beard Foundation bestowed to Casa Vega, The America’s Classics Award. Each year since 1998 the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants as America’s Classics. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. Casa Vega now joins the exclusive collection of L.A. area America’s Classics including Guelaguetza, Langer’s Delicatessen and Philippe the Original.

Christy Vega is our guest with a Casa Vega Margarita in hand.

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

Baker Amy Dixon joins us with rolling pin in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

With inflation on the rise all around us we’re looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. He also provides tips on buying fresh fish and seafood.

Show 299, November 24, 2018: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Play

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

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

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

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

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

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

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue