Show 458, January 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in its second generation of family ownership, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on all that is Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The HoxtonSibling Rival in Downtown Los Angeles including their signature restaurants, Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

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. Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s an ambitious student run program that grows produce used at Slapfish and also farm-raised Tilapia.

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

Play

Show 458, January 15, 2022: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week

Nika Shoemaker-Machado of Georgias Restaurants

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu.

Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

The Long Beach Georgia’s is now serving Weekend Brunch. They also offer a comfortable outside patio.

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

Play

January 15: Butcher’s House, Hoopes Family Vineyard & Winery, Waicoco, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rivalry and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

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. Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

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

Jeoffrey Offer of Butcher's House Brasserie

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.”

“Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.”

“In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.”

“Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.”

“During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.”

Chef Jeoffrey is our guest with an antique clever at the ready.

Lindsay Hoopes of Hoopes Wines

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.”

“Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.”

“Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.”

“Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.”

“Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.”

“Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.”

Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.

John Taube of Waicoco in Maui

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.)

“Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.”

For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces.

Chef John Taube joins us with a fresh Maui Gold Pineapple in hand.

Nika Shoemaker-Machado of Georgias Restaurants

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu.

Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

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.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 396, October 24, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their designed inner courtyard for Weekday Lunch, Dinner and Weekend Brunch. (Closed on Monday.) “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

Georgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup. In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. 2nd generation proprietress Nika Shoemaker-Machado is our guest.

The Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture. At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

Grower and Winemaker Dan Kessler artfully pulls the cork on Kessler-Haak Vineyard and Wines for us.

“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics.” Restaurateur Josh Kopel is our guest.

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. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 396, October 24, 2020: Nika Shoemaker-Machado of Georgia’s Restaurant Long Beach & Anaheim

Nika Shoemaker-Machado of Georgias RestaurantsGeorgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup.

In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. “The house Gumbo has been a guest favorite ever since it was first introduced and now guests can again savor Nana’s secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can add some Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s Famous Cornbread served with house-made honey butter and enjoy her fresh Peach Cobbler for a sweet finish.”

2nd generation proprietress Nika-Shoemaker-Machado is our guest.

Play

October 24: Manuela, Georgia’s Restaurant, Kessler-Hawk Vineyard, Josh Kopel of Full Comp Media

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Three: Nika Shoemaker-Machado of Georgia’s Restaurant Long Beach & Anaheimo
Segment Four: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part One
Segment Five: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part Two
Segment Six: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One
Segment Seven: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

Georgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup. In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. 2nd generation proprietress Nika-Shoemaker-Machado is our guest.

“The Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture. At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

Grower and Winemaker Dan Kessler artfully pulls the cork on Kessler-Haak Vineyard and Wines for us.

“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics.” Restaurateur Josh Kopel is our guest.

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. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Kris ominaga of Manuela Restaurant“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their inner courtyard.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.”

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables.

We entice Chef Kris out of his busy kitchen for a brief chat.

Nika Shoemaker-Machado of Georgias RestaurantsGeorgia’s Restaurant (family-owned) at the Long Beach Exchange and Anaheim Packing House will be offering a special new Breast Bucket & Sides combo all throughout the month of October 2020 in honor of National Breast Cancer Awareness Month to help increase awareness and support! The Georgia’s Restaurant new Breast Bucket & Sides combo features a 6-Piece Bucket of Boneless Chicken Breasts (all white meat) and Choice of Two Sides including selections such as their signature Collard Greens, Garlic Rice, and French Fries for just $20 all month long. The special is available at both locations for outdoor patio dining, takeout, delivery and curbside pickup.

In other Georgia’s news Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo is back on the menu in both locations. “The house Gumbo has been a guest favorite ever since it was first introduced and now guests can again savor Nana’s secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can add some Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s Famous Cornbread served with house-made honey butter and enjoy her fresh Peach Cobbler for a sweet finish.”

2nd generation proprietress Nika-Shoemaker-Machado is our guest.

Dan Kessler of Kessler-Hawk Vineyard and WinesThe Kessler-Haak Vineyard and Wines vineyard is located on Hwy 246, 11 miles west of Buellton in the cooler northwestern section of the Sta. Rita Hills AVA. Fog graces the vineyard most mornings; followed by cool Pacific ocean breezes and bright sunny afternoons. These conditions nurture gentle ripening of Kessler-Haak’s Pinot Noir and Chardonnay at lower sugars with crisp acidity and the higher levels of spice commonly seen in cool climate viticulture.

At Kessler-Haak the approach is that “great wine is produced in the vineyard.” Consequently, they feel “the best winemaking approach is a minimalistic one, relying on traditional methods and techniques.”

“The quality of the fruit directly impacts the quality of the wine produced from it.  At Kessler-Haak, they believe winemaking begins in the vineyard and that they are wine growers first and foremost and winemakers second.  Winegrower & Winemaker Dan and Owner/Partner Ellen Haak-Kessler live on and work in the vineyard. Coaxing the best fruit from each vine requires an integral involvement with the grape growing process; being there each day, touching the vines and soil and being hands-on in all aspects of the farming.”

“As winemakers, the goal at Kessler-Haak is to craft great food friendly wines that speak of place and time. The single most important factor influencing this goal is the decision of when to harvest.  They base this decision on a combination of factors including: sugar levels, pH, flavors, visual appearance of the fruit and vines, seed ripeness and the style of wine we are striving to create.  Ripeness in a given year, which ultimately reflects time and place, is the optimal confluence of these factors.”

Grower and Winemaker Dan Kessler pulls the cork on Kessler-Haak Vineyard and Wines for us.

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMPJosh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“FULL COMP was a selfish endeavor. I was lost and needed guidance. I’ve used the show as a platform to reach out to the folks I’ve looked up to my entire career, hoping their wisdom could help us chart a new path forward,” says Kopel.

“Kopel, now serving up SEASON 2 of FULL COMP, hits harder and goes deeper. Together with some of the brightest minds from within and outside of hospitality, Kopel works to highlight the issues we need to tackle and work towards long-term solutions. FULL COMP SEASON 2 has a power-packed lineup including Jon Taffer (Bar Rescue), Sam Nazarian (SBE), Seth Godin (Marketing Genius), Jim Collins (Good to Great), Jeremiah Tower (Chez Panisse, Stars), Kat Cole (COO, Focus Brands), Will Guidara (IRC), Johnny Ray Zone (Howlin’ Rays), and many more! States Kopel, “I think Che Guevara said it best ‘A revolution is not an apple that falls when it’s ripe. You have to make it fall.’ The restaurant industry needs a revolution and now is the time.””

“The provocative ideas presented on the show have morphed into action with the release of the FULL COMP Industry Guide to Restructuring. This guide, which is available for free on Kopel’s website, is the culmination of the efforts of some of the brightest minds in the restaurant industry. Strategic partners included Oyster Sunday, Cornell University, Death & Co., Yelp and Jon Taffer, as well as countless insights provided by guests of the show, the result being an informative and actionable resource guide.”

“ When asked about the inspiration for the guide, Kopel responded, “As an independent restaurant owner, I had no interest in reinventing the wheel. I wanted to know what the smartest folks in our industry were going to do, and I’d follow suit. That’s why I started the podcast, but after months of doing the show, I still lacked a cohesive plan to reopen. So, I reached out to the innovators, frontrunners and the folks that were already open, to determine what was working and what wasn’t. This guide is the result of those efforts. One hundred percent of the credit for this project goes to the amazing people and companies that provided this information. This is my path forward. It’s not perfect, but it’s the best I’ve seen out there.””

Restaurateur Josh Kopel joins us.

William, Andrew and Lauren GruelOur 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. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Salt is a requirement to sustain human life. It’s also a key ingredient in preserving, cooking and preparing food. It has a rich history. Food can actually taste bland without a bit of added salt. The right amount enhances flavor. Too much can overpower the dish. Then there are the variety of finishing salts. We’ll continue the seasoned tutorial started with Chef Andrew last Saturday. It’s again time to “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Three: Nika Shoemaker-Machado of Georgia’s Restaurant Long Beach & Anaheimo
Segment Four: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part One
Segment Five: Dan Kessler, Kessler-Haak Vineyard and Wines, Lompoc Part Two
Segment Six: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One
Segment Seven: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Show 369, April 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show

Play

April 18: El Segundo Brewing’s The Slice & Pint, A Market, Farley Elliott, Wing Lam, Georgia’s Restaurant, Steve Samson

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

 

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

 

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley Elliott at the KLAA StudiosFarley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Additionally Farley is the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about that ever-popular, versatile & economic protein, chicken.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 335, August 3, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

DINE LBC – Long Beach Restaurant Week Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a potential new restaurant discovery in Long Beach. On the menu with us is Steve Nydell, the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant has extended their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX). Founders Gretchen “Nana” Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery location. On the menu are premium beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales. Chef Yvon turns up the flavorful heat for us.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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

Play

Show 335, August 3, 2019: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One

Gretchen Shoemaker of Georgia's RestaurantWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX) .

“Georgia’s Restaurant does not stem from the deep south, but instead a suburb of Philadelphia where high school sweethearts Gretchen and George Shoemaker decided to leave the Keystone State and head west, settling in Lake Forest, CA. It was in their home, where George and Gretchen raised their three daughters, that Gretchen began her successful catering business built on family recipes that delivered a true home-cooked experience. Early every morning, Gretchen would rise to get a start in the kitchen with George by her side playing sous chef, as tunes of Teddy Pendergrass wafted through the air, harmonizing with the sweet and savory aromatics of Gretchen’s Southern soul cuisine.”

“Then, after the untimely passing of George Shoemaker in the early 1990s, everything came to an abrupt halt as the Shoemaker family rallied around one another and Gretchen’s catering business was put on hold. Twenty years later, with all three daughters grown, second daughter Nika Shoemaker-Machado and her husband Marlon Machado approached Gretchen, now known to most as Nana, to all come together and fulfill her lifelong dream of sharing her food on a much grander scale than ever before and they introduced Georgia’s Restaurant, a Southern Restaurant that celebrates authentic Soul Food, while sharing Nana Gretchen and the Shoemaker family’s story of survival, community and love.

Founders “Nana” Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

Play