Show 362, February 29, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now a tempting preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.” SBCE Advisory Committee member Sherry Villaneuva of Acme Hospitality joins us with a preview of the upcoming Weekend festivities in Santa Barbara.”

Chef Restaurateur Dean James Max likes to characterize James Republic in downtown Long Beach as “a body of persons engaged in a savory pursuit to celebrate locality and sustainability, and cultivate community through the dining experience.” James Republic combines modern sensibilities with old-world principles to afford a genuine gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach. We reel in Chef Dean James Max for a preview of his upcoming, quarterly Dinner Bell Series evening on Sunday, March 15th.

The full-service, specialized, neighborhood butcher shop with genuine personal service and also providing inventive recipe suggestions and cooking tips is happily making a strong comeback. Leading the charge is Huntington Beats & Sausages at the Original Farmers Market at 3rd & Fairfax in Los Angeles. Joining us with all the savory details is Head Butcher Jon Escobedo who has been artfully cutting meat for 35 years.

We’ve previously introduced you to Darley Newman of PBS’s Travels with Darley.” Now experience Los Angeles and environs from a local’s perspective in the newest season of “Travels with Darley.” “Emmy Award-nominated TV host and expert traveler Darley Newman showcases the diversity of the greater Los Angeles area, visiting West Hollywood, Pasadena, Costa Mesa and the Angeles National Forest. Mixing mountain biking and trail stewardship in the Angeles National Forest with the culinary scene in Pasadena, skateboarding in Costa Mesa and rock and roll history in West Hollywood, viewers are invited to see Los Angeles in a whole new way.”

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

Play

February 29: Acme Hospitality, James Republic, Huntington Meats & Sausages, Darley Newman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Sherry Villaneuva, Acme Hospitality – Preview of Santa Barbara Culinary Experience
Segment Three: Chef Restaurateur Dean James Max, James Republic, Long Beach Part One
Segment Four: Chef Restaurateur Dean James Max, James Republic, Long Beach Part Two
Segment Five: Huntington Meats & Sausages at The Original Farmers Market
Segment Six: Travel Journalist Darley Newman of PBS’s “Travels with Darley” Part One
Segment Seven: Travel Journalist Darley Newman of PBS’s “Travels with Darley” Part Two

Now a tempting preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.” SBCE Advisory Committee member Sherry Villaneuva of Acme Hospitality joins us with a preview of the upcoming Weekend festivities in Santa Barbara.

Chef Restaurateur Dean James Max likes to characterize James Republic in downtown Long Beach as “a body of persons engaged in a savory pursuit to celebrate locality and sustainability, and cultivate community through the dining experience.” James Republic combines modern sensibilities with old-world principles to afford a genuine gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach. We reel in Chef Dean James Max for a preview of his upcoming, quarterly Dinner Bell Series evening on March 15th.

The full-service, specialized, neighborhood butcher shop with genuine personal service and also providing great recipe suggestions and cooking tips is happily making a strong comeback. Leading the charge is Huntington Meats & Sausages at the Original Farmers Market at 3rd & Fairfax in Los Angeles. Joining us with all the savory details is Head Butcher Jon Escobedo who has been artfully cutting meat for 35 years.

We’ve previously introduced you to Darley Newman of PBS’s “Travels with Darley.” Now experience Los Angeles and environs from a local’s perspective in the newest season of “Travels with Darley.” “Emmy Award-nominated TV host and expert traveler Darley Newman showcases the diversity of the greater Los Angeles area, visiting West Hollywood, Pasadena, Costa Mesa and the Angeles National Forest. Mixing mountain biking and trail stewardship in the Angeles National Forest with the culinary scene in Pasadena, skateboarding in Costa Mesa and rock and roll history in West Hollywood, viewers are invited to see Los Angeles in a whole new way.”

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

Sherry Villanueva of Acme HospitalityInspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.”

“The busy Weekend of activities includes Julia Child-themed events created by local hotels, restaurants and other establishments plus cooking classes, panels, and Q & As with local and nationally recognized chefs, ranchers, fishermen, farmers and winemakers. Also events for children and their families about the science and innovation of food. Finally behind-the-scenes tours of wineries, ranches, gardens, fishing and other culinary attractions and much more!”

SBCE Advisory Committee member Sherry Villaneuva of Acme Hospitality joins us with a preview of the upcoming Weekend festivities in Santa Barbara.

Dean James Max of James RepublicChef Restaurateur Dean James Max likes to characterize James Republic in downtown Long Beach as “a body of persons engaged in a savory pursuit to celebrate locality and sustainability, and cultivate community through the dining experience.”

“James Republic combines modern sensibilities with old-world principles to afford a genuine gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach.”

“Our style is what we like to call “modern California coastal” dining, highlighting the season’s vibrant, locally sourced bounty from both land and sea. Our kitchen is a chef-driven, farm-to-table workshop where we create ever-changing menus dictated by the season’s finest products of time and place.”

“Our menus are a labor of love – a love of the finest foods. We proudly serve a large array of local artisan products.  Organic is important to us, but more importantly we believe in all- natural products without the use of steroids, growth hormones, and animals raised responsibly.  As well as our preference for products and practices that are sustainable, we try to embrace the idea of localism to strengthen our community.  Most of our items are priced under $20 which is incredible considering the high quality of products we serve.  Our passion for the seasons and what it brings to us in food keeps us always searching for great new combinations.  Come join us for a journey in cuisine.”

We reel in Chef Dean James Max for a preview of his upcoming quarterly Dinner Bell Series evening on March 15th. It’s a very special Sunday evening family style supper with ingredients hand-selected by Chef Dean & his team from the Long Beach Farmers Market that morning.

John Escobedo of Huntington MeatsThe full-service, specialized, neighborhood butcher shop with genuine personal service and also providing great recipe suggestions and cooking tips is happily making a strong comeback. Leading the charge is Huntington Beats & Sausages at the Original Farmers Market at 3rd & Fairfax in Los Angeles.

Huntington Meats also specializes in exotic meats. These are all farm raised and USDA inspected and humanely raised. You’ll find alligator, wild boar, ostrich, venison, antelope, elk, duck and even camel.

Joining us with all the savory details is Head Butcher Jon Escobedo who has been artfully cutting meat for 35 years.

Darley Newman of Travels with DarleyWe’ve previously introduced you to Darley Newman of PBS’s Travels with Darley.” Now experience Los Angeles and environs from a local’s perspective in the newest season of “Travels with Darley.”

“Emmy Award-nominated TV host and expert traveler Darley Newman showcases the diversity of the greater Los Angeles area, visiting West Hollywood, Pasadena, Costa Mesa and the Angeles National Forest. Mixing mountain biking and trail stewardship in the Angeles National Forest with the culinary scene in Pasadena, skateboarding in Costa Mesa and rock and roll history in West Hollywood, viewers are invited to see Los Angeles in a whole new way.”

“In Pasadena, L.A.’s film and TV history come to life with Pasadena Walking Tours guide Chris Fennessy and at the Gamble House, known by many for its role as Doc Brown’s house in “Back to the Future.” As Jennifer Trotoux explains, the Gamble House is also a well-preserved work of the American Arts and Crafts movement. Darley explores the local food and drinks scene, ranging from LA rosé to Mexican tortas, with Lisa Scalia of Melting Pot Food Tours. No trip to Pasadena would be complete without a visit to the Rose Bowl Stadium, where Jens Weiden introduces Darley to this National Historic Landmark with a fascinating past.”

“Emmy Award-nominated TV host and expert traveler Darley Newman showcases the diversity of the greater Los Angeles area, visiting West Hollywood, Pasadena, Costa Mesa and the Angeles National Forest. Mixing mountain biking and trail stewardship in the Angeles National Forest with the culinary scene in Pasadena, skateboarding in Costa Mesa and rock and roll history in West Hollywood, viewers are invited to see Los Angeles in a whole new way.”

“In Costa Mesa, Darley meets with a variety of visionaries and local entrepreneurs to understand this city of arts and culture in the heart of Southern California. She takes a skateboard lesson with Joey Lopez of Shreducate Academy, meets the legendary co-owner of Wahoo’s Fish Taco, Wing Lam, and tastes craft beer at Gunwhale Ales with Justin Miller. At The Camp, she continues an eco-friendly theme with entrepreneur Shaheen Sadeghi, before experiencing Costa Mesa culinary delights with Chef Amar Santana, who competed into the Finals (and finished a close 2nd) on Season 13 of Bravo TV‘s Top Chef series, at Vaca Restaurant and Patrick Nguyen at The Straw.”

The always on-the-go Darley Newman is our well-traveled guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Sherry Villaneuva, Acme Hospitality – Preview of Santa Barbara Culinary Experience
Segment Three: Chef Restaurateur Dean James Max, James Republic, Long Beach Part One
Segment Four: Chef Restaurateur Dean James Max, James Republic, Long Beach Part Two
Segment Five: Huntington Meats & Sausages at The Original Farmers Market
Segment Six: Travel Journalist Darley Newman of PBS’s “Travels with Darley” Part One
Segment Seven: Travel Journalist Darley Newman of PBS’s “Travels with Darley” Part Two

Show 358, February 2, 2020: Melting Pot Food Tours Part One

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

Play

Show 305, January 5, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s decadent 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… As always thanks for being a part of our loyal listening audience.

We love to share inspiring family entrepreneurial success stories especially when coupled with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is family matriarch Gretchen Shoemaker (a youthful 80-years young,) who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in (January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with rojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, Jon Escobedo , is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

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

Play

Show 305, January 5, 2019: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher Jon Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Mears is also the proud purveyor of Chef Nancy Silverton’s (Osteria Mozza) “Burger Blend” meat for her signature hamburgers.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Play

January 5: Georgia’s Restaurant, Hamacher Wines, Bocuse d’Or Preview, Adam Bell, Huntington Meats & Sausages

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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… As always thanks for being a part of our loyal listening audience.

We love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, John Escobedo, is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

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

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

Eric HamacherEric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon.

After pushing for several years and finally succeeding to change Oregon state law to enable multiple winery licensing in one facility, Eric with his wife, Luisa Ponzi (Ponzi Vineyards) and partners Ned and Kristen Lumpkin, co-founded The Carlton Winemakers Studio in 2002. The Studio was the first of its kind and operated as a multi-winery facility designed to enable small, high-end wineries and boutique, artisanal producers to share space and expertise.

With the bountiful 2014 harvest and the seams stretching at the studio, Eric moved himself out. With the “Reopening” of Hamacher Wines at the original Ponzi Historical Estate, Eric was able to launch his first tasting room dedicated to showcasing his wines directly to appreciative wine lovers.

Today, Eric’s production of artisan Pinot Noir and Chardonnay at Hamacher Wines is just shy of 2,000 cases annually, possibly Oregon’s slowest growing winery.

Eric is with us to pull the cork on Hamacher Wines.

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher John Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Show 185, August 20, 2016: Francisco Carvalho, Pampas Grill Churrascaria, Original Farmers Market and Culver City

Francisco Carvalho of Pampas GrillIf you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for a broader education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho. He launched Pampas Grill at the Original Farmers Market in 2001.

Think refreshing caipirinhas, hearty Feijoada, Farofa, and warm cheese bread rolls besides the familiar Picanha cut from the grill…

Francisco graciously shares his own recipe for his favorite Caipirinha, the preferred libation of Brazil. Just remember the base spirit, Cachaca, is more potent than you think…

Play

Show 176, June 18, 2016: Jim Cascone, Huntington Meats and Farmers Market Poultry, Los Angeles

Jim CasconeIt’s a good sign of the times. The old-fashioned, full-service, neighborhood butcher shop is back in fashion. This is where you can source the exact cut of meat or poultry that you need and get expert advice from a master butcher who also knows how to prepare and cook everything they sell. What a concept.

Master butcher Jim Cascone of Huntington Meats and Farmers Market Poultry at The Original Farmers Market at Third & Fairfax in Los Angeles brings us up-to-date.

Located at the Farmer’s Market at 3rd and Fairfax since 1986, Huntington Meats is proud to offer the finest quality meats and sausages.

“A true old-fashioned butcher shop, Huntington Meats offers traditional roasts, steaks, chops, ground beef and much more. You’ll discover an astonishing selection of sausages here (Cajun, three-cheese, chicken sausage, Italian from mild to Wow! and many more). For parties, select a variety to barbecue so everyone can have a taste! Huntington is also one of the city’s exclusive purveyors of Harris Ranch meats.”

They also offer educational classes.

Find them at Stall 350.

Jim Cascone of Huntington Meats has also taken flight with the experts at Farmers Market Poultry. The chicken here is more flavorful than any found on freezer shelves in chain stores, the turkey comes from several exceptional purveyors (try the ground turkey as an outstanding substitute for ground beef), and fresh eggs and exotic fowl are also readily available. Find them at Stall 216.

Play

Show 171, May 14, 2016: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza

Dahlia Narvaez at the James Beard AwardsCongratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room at the age of 22.

Looking to take the next step in her career, Dahlia confidently strode through the doors of La Brea Bakery and asked for a counter job. But she never worked a minute behind the counter, vaulting immediately to the kitchen at Nancy Silverton’s Campanile where, in 2003, she was name Executive Pastry Chef.

Dahlia left Campanile in 2006 to assume the role of Executive Pastry Chef for what was to soon become Osteria Mozza and Pizzeria Mozza. Dahlia developed the menus and pastry departments for all of Mozza’s LA restaurants and oversees the department in Newport Beach and Singapore.

As a side project Chef Dahlia also created the distinctive dessert menu at Chef Chris Feldmeier’s Moruno located in the Original Farmers Market at Third & Fairfax. We enthusiastically recommend the Fried Biscuits with tangerine thyme marmalade and vanilla bean ice cream. It’s really all in the Family as Chef Dahlia and Chef Chris are married.

Play

Show 162, March 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu are supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi and James Beard Award-winning Chef and C-CAP Board Member, Sherry Yard, join us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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