Show 415, March 6, 2021: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play

Chef Timothy Hollingsworth

“In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs ”

“Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.”

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. This pasta dish is a favorite of Chef Tim’s 5-year old daughter, Hunter, who will be participating in the cooking demo with him. It’s a regular dish on the Family Table at The Hollingsworth household. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Show 392, September 26, 2020: Chef Enrico Glaudo of Tra di Noi in Malibu

Enrico Glaudo of Tra Di NoiAngelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. It’s been a popular local icon of welcoming Italian hospitality and dining for 30 years. The proprietor is highly visible interacting with guests, many of whom dine there multiple times a week.

Tra di Noi literally means “between us”.

“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”

“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”

A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.

Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

Show 334, July 27, 2019: Executive Chef Eric Samaniego, Michael’s on Naples, Long Beach

Eric Samaniego of Michael's on NaplesExecutive Chef Eric Samaniego and Michael’s on Naples on Naples Island are part of DINE LBC – Long Beach Restaurant Week. Chef Eric celebrated his 3rd Anniversary of success with Michael’s a few months back.

“Our highest priority is providing you with an unforgettable dining experience. We partner with local farms to source fresh, seasonal produce. We believe in making everything from scratch—pasta to sauces, mozzarella to gelato.”

“We know where everything on your plate came from, and we believe it’s your right to know as well. Quality is our highest priority; we don’t cut corners, and it shows. We invite you to dine with us so you can see—and taste—for yourself.”

At Michael’s Chef Samaniego offers guests the options of a Chef’s Tasting menu, a Pasta Tasting menu and an a la carte option. Brunch is available on Sunday.

We’ll get updated on Michael’s on Naples with Chef Eric and preview their DINE LBC menu.


Show 229, June 24, 2017: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Continues…

Steve Samson of Sotto and RossobluRossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.

Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.


Show 169, April 30, 2016: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles

Steve Samson of SottoChef Steve Samson’s Sotto located just East of Century City recently celebrated it’s 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update. He also has a new restaurant on the horizon, Rossoblu, in Downtown Los Angeles

At Sotto expect an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house-made pastas and Neapolitan pizza cooked in an artisan wood burning oven.

The wine program has been called “one of the most interesting lists” in Los Angeles by the Los Angeles Times and “one of the best places to drink Italian wine in LA” by Los Angeles Magazine.

The food at Sotto is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs.

Chef Steve is very proud that as part of the renovation he was finally able to make room in the kitchen for a suitable gelato maker. Gelato is now on the dessert menu at Sotto!

Rossoblu, located in Downtown’s vibrant Fashion District, hopes to launch before year’s end. The menu with be a tribute to the foods of his Mother who is from Bologna in Northern Italy.

Show 162, March 5, 2016: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach

Alicia WhitneyOrange 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 12th. This 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.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

For OC Restaurant Week SeaLegs is offering a 3-course dinner for a modest $30. The guest has a choice of Appetizer, Entrée and Dessert. The entree possibilities are Ancho Chile Braised Short Rib, Arty’s Links and Chitarra Pasta, and Grilled Scottish Salmon.

Show 122, May 16, 2015: Feride Buyuran, Pomegranates & Saffron – A Culinary Journey to Azerbaijan

Feride BuyuranImagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan.

In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable.

Explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks and desserts. All the recipes are adapted for preparation in a Western kitchen.

Feride Buyuran is the creator of, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce Pomegranates & Saffron, her first, about the cuisine of her homeland which was part of the former Soviet Union until 1991.

Author Feride Buyuran is our guest.

Show 103, December 27, 2014: Brad A. Johnson, Restaurant Critic, Orange County Register Part Two

Photography by Brad A JohnsonIn mid-October Brad A. Johnson penned an intriguing piece for The Orange County Register about the arrival of the new Italian cuisine. The title of the piece is “This isn’t your father’s pasta: The future of Italian cuisine has arrived.” He characterizes it as “nothing short of a revolution.”

We’ll hear about this movement from Johnson along with the restaurants in Los Angeles and Orange County who are part of this exciting new wave.

Show 102, December 20, 2014: Chef Brent Omeste, CUCINA Enoteca, Newport Beach

Brent OmesteCUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular sister restaurant is located in the Irvine Spectrum.

Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. The menu is a California spin on rustic Italian fare.

Earlier in his cooking career Omeste was mentored by the well-known Director of the Culinary Arts program at Orange Coast College, Chef Bill Barber (now retired.) He’s cooked for Alessandro Pirozzi, Charlie Palmer, and Amar Santana.

On the menu are variations of luxurious pastas, antipasti, creative pizzas and plates small and large, along with fresh crudos and Chef’s whim seasonal specials.

The diverse wine program features more than 250 familiar names, and rare, small-batch varietals for guests to purchase at a retail price, either to enjoy with their meal for a minimal corkage fee or to take home.

Chef Brent Omeste is our guest.


Show 90, September 27, 2014: Executive Chef Steve Samson

Steve Samson of SottoToday’s guest host is Executive Chef Steve Samson of Sotto in Los Angeles located just East of Century City. He was previously the high profile executive chef at Piero Selvaggio’s Valentino in Santa Monica. Orange County diners remember him as the opening executive chef at the popular Pizzeria Ortica in Costa Mesa.

Chef Steve was just in Bologna, Italy for a Family celebration. This influenced him to initiate a monthly series featuring dishes of the North. He’s also brining in complimentary Italian wines from the North.

Last Saturday afternoon at UCLA Chef Steve was one of the participating celebrity chefs at L.A. Loves Alex’s Lemonade culinary benefit. Samson was paired with one of the young cheftestantants from Fox’s MasterChef Jr. series.

Sotto delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh housemade pastas and Neapolitan pizza cooked in an artisan wood burning oven. This wood burning oven was built onsite by Neapolitan craftsmen using traditional Old World techniques.