Show 404, December 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Glasspa in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect.” Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with quality ingredients with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are creatively coping with all the severe COVID 19 restrictions. Al also comments on popular Vegas chef Mike Minor’s (known for ethereal barbecue, too) departure from Border Grill Las Vegas after a lengthy tenure with a pending move to San Diego.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. (“Make Sausage Not War”) has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

““Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created his interpretation of the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table.” It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to directly benefit local, out-of-work and struggling restaurant workers. (This is outside of Slapfish employees.) It all starts with the overstuffed Community Burger. 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

Show 404, December 19, 2020: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)

Jason McClain of the Jonathan Club and Philly Jay's SteaksPhilly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”

“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.

Chef Jason sources his sandwich rolls from the family-owned Amoroso’s Baking Co. on Philadelphia. They are the Gold Standard of sandwich rolls for authentic cheesesteaks and Hoagies.

Follow Philly Jay’s Steaks locations on their Instagram but most weekends they are in residence at Magic Touch Car Wash in Monterey Park.

We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

Play

December 19: Glasspar, Jessica Dupuy, Callaghan Vineyards, Philly Jay’s Steaks, Al Mancini, Seoul Sausage, Zac Young

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect. Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the severe COVID 19 restrictions. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

“Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table. It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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 Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day.

Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented. Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.

Sommelier Jessica DupuyThe wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics.

Our able guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

“Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and Forbes.com. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.”

Kent Callaghan of Callaghan Vineyards“Founder and Owner Kent Callaghan (Callaghan Vineyards) and his parents (Harold and Karen) planted their Buena Suerte Vineyard in May/June of 1990. Their planting happened to coincide with a vicious heat wave, one consequence of which was that Sky Harbor Airport in Phoenix was shut down for a few days. Nobody had tested passenger jets at temperatures over 120F. But it was only 105F in Elgin…Needless to say; they lost a few (thousand) vines. This experience set the stage for what would become the Callaghan M.O. – replanting – always with an eye toward grape varieties and rootstocks better suited to their arid, windy, sun-bleached region.”

“Over many years, they have tossed out their original Bordeaux mindset and moved to one rooted in the Mediterranean. Spanish varieties, in particular, seem best suited to their site – Graciano, Mourvèdre, Grenache. They have found that one Bordeaux variety, Petit Verdot, provides a distinctive spicy/peppery/meaty blending component. As for white wine, they have only one estate at the moment – Lisa’s – a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew”. With all of their wines, the primary concerns are depth of flavor and complexity. Textural considerations are secondary and best addressed by appropriate cellaring and/or food pairing. Most of their time is spent working in the vineyard.”

Jason McClain of the Jonathan Club and Philly Jay's SteaksPhilly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”

“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.

We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the COVID 19 restrictions. Additionally Al remembers visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Yong and Ted Kim of Seoul Sausage Company“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won!”

“Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country.

“From their signature sausages to kimchi fried rice balls and buckets of twice-fried boneless sweet & spicy Korean fried chicken, these goodies (available now exclusively via Goldbelly) are bursting with big, bold flavors that have taken the City of Angels (and soon nationwide) by storm.”

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It all starts with the Community Burger.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 357, January 25, 2020: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s scrumptious 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.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some entrepreneurial culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca . Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG (monosodium glutamate) is back in the news as an often-used food additive. What’s in it and should it be avoided? Cutting through the chatter we’ll “Ask the Chef.”

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

Play

Show 357, January 25, 2020: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks

Jason McClain of the Jonathan Club and Philly Jay's SteaksAfter 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant.

On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck (Philly Jay’s Steaks.)

“Chef McClain received his formal training at the Culinary Institute of America (CIA) in Hyde Park, NY and honed his skills under the tutelage of some of the USA’s great culinary talents in Philadelphia and Miami. He has evolved his menus by focusing on one thing : ingredients.”

“At Jonathan Club Chef Jason joined forces with a local urban farming company to plant a 42-bed rooftop garden. Four times each year he used his expertise to contribute to the surrounding neighborhood by inviting underprivileged youth to visit the Club to learn the value of growing fresh ingredients firsthand.”

We’ll get an “a la minute” update from Chef Jason.

Play

January 25: Jason McLain, Josiah Citrin, Dancin Vineyards, Panxa Cocina 5th Anniversary

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Now a tantalizing preview of this Saturday’s scrumptious 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.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

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

Jason McClain of the Jonathan Club and Philly Jay's SteaksAfter 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant.

On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck (Philly Jay’s Steaks.)

“Chef McClain received his formal training at the Culinary Institute of America (CIA) in Hyde Park, NY and honed his skills under the tutelage of some of the USA’s great culinary talents in Philadelphia and Miami. He has evolved his menus by focusing on one thing : ingredients.”

“At Jonathan Club Chef Jason joined forces with a local urban farming company to plant a 42-bed rooftop garden. Four times each year he used his expertise to contribute to the surrounding neighborhood by inviting underprivileged youth to visit the Club to learn the value of growing fresh ingredients firsthand.”

We’ll get an “a la minute” update from Chef Jason.

Josiah CitrinLast December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah remade the award-winning dining destination as an engaging, luxe, intimate tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy.

Chef/Partner Ken Takayama, Wine Director Matthew Luczy, and General Manager James Spencer, all formerly of Mélisse, helm both restaurants which were designed by Dex Studios and Redford House. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles.

“Located within the Mélisse space that flourished in Santa Monica for two decades, Chef Josiah and Chef/Partner Ken Takayama revived their Michelin two-star institution with a new service model which brings a more personal, intimate approach to service. Challenging the format of traditional restaurant service, Mélisse brings the intimacy of the kitchen directly to guests with chefs and sommeliers—who also double as servers—leading diners through the experience. The nine-course tasting menu is intended to bring a sense of discovery, shifting in accordance with the seasons while adhering to Chef Josiah’s signature California progressive cooking style.”

“Drawing from Chef Josiah’s classical French training and longtime connection with the Santa Monica Farmers Market, the coursed tasting menu ($295) can be accompanied by a France and California-focused wine pairing ($195) from Wine Director and Certified Sommelier Matthew Luczy. Guests can also opt for a non-alcoholic pairing ($195), featuring housemade kombucha and infusions.”

“An extension of the original Mélisse, Citrin offers an upscale yet comfortable, convivial, and fun dining experience where guests can expect the same meticulous attention to detail and technique for which chefs Josiah Citrin and Ken Takayama are celebrated. Executed in a California progressive style, the á la carte menu inherits some of the signature dishes that made Mélisse a bastion of the Los Angeles fine dining landscape, including Lobster Bolognese and Caviar Egg.”

“Seasonal ingredients shine on Citrin’s menu in dishes like Truffle Pasta with house-made tagliatelle, truffle foam, and white truffles shaved tableside; Wild Japanese Yellowtail “Buri” with radish, grapefruit, and nori; and Santa Barbara Rockfish with chive blossoms, mussels, mussel broth, and quince mustard.”

“Distinct from the 77-seat dining room, the 22-seat bar offers the full menu and cocktails (which take their names from some of Chef Josiah’s favorite songs), as well as a special burger exclusive to the bar. Citrin’s rock n’ roll cocktail list, also available to order at Mélisse, includes libations like the Love Me Two Times made with mezcal, cherry liqueur, cinnamon demerara, yuzu, and angostura; as well as the Wild Horses with white rum, Pimm’s, blueberry-thyme syrup, lime, and angostura.”

Chef Josiah Cirtin surfs in with all the details.

Dan Marca of Dancin VineyardsDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. We last visited the picturesque hillside estate in 2015 and the facilities for guests have expanded since then. Time for an update.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our winery and tasting room are set magnificently on the forested foothills of Southern Oregon overlooking the Rogue Valley, one of the most unique terroirs in the wine making world. You’ll imagine you’ve been transported to Tuscany or Burgundy, or both!”

“DANCIN is the discipline of cultivating seven separate clones of Pinot Noir along with four distinct clones of Chardonnay to create several exquisite expressions of Oregon Pinot Noir and Chardonnay. We blend these clones the way an artist mixes hues on a painter’s palette. We also artfully craft Barbera, Sangiovese, Syrah, Zinfandel and Port-style Pinot Noir. This, our various wines and vintages are named after movements within ballet, a form of dance wherein dedication and discipline are integral to the grace and beauty of the final performance.”

Dan pulls the DANCIN cork for us with an update.

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Also popular for their Happy Hour.

“Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Growing up in Cerritos, California, Chef Arthur Gonzalez helped his German mother and his Oaxacan grandmother prepare meals growing up.”

“After working in several restaurants in New Mexico, Chef Gonzalez was introduced to James Beard award-winning Chef Eric Distefano of Coyote Café and Geronimo, who became his mentor. While working at Señor Lucky’s in Santa Fé, Chef Gonzalez met Vanessa Auclair, his current business partner here in California.”

“Vanessa and Chef came back to Southern California to work at McKenna’s On The Bay in Long Beach as Manager and Head Chef, respectively, with the goal of creating delicious, clean and simple food. Their success at McKenna’s led to the opening of seafood focused Roe on Second Street in Belmont Shore. Deciding to try something new, Vanessa and Chef opened Panxa, inspired by their Southwestern roots, together creating a menu authentic to New Mexico and influenced by his family’s cooking throughout his childhood.”

“At Panxa, pronounced pan-zah (the Catalan word for belly), Chef Gonzalez has created a place for flavorful unique dishes, craft cocktails, wine, and an extensive tequila menu.”

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”