Show 302, December 15, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s delectable show. We’re in the true Holiday spirit…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…

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie graciously shares some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival in Downtown Las Vegas which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a resounding success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

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

Play

Show 302, December 15, 2018: Valentino Ristorante, Santa Monica

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s trendsetting Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is properly credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with very successful restaurants of their own polished their skills earlier in their careers in the Valentino kitchen. This includes James Beard Award-winning Chef Luciano Pellegrini, Angelo Auriana (Factory Kitchen) and Steve Samson (Rossoblu and Sotto.)

Piero launches a new restaurant on the Bay (Mariner’s Mile) in Newport Beach (Louie’s) early in the New Year with El Cholo Proprietor Ron Salisbury. We’ll report on it.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Play

Show 302, December 15, 2018: Chef / Restaurateur Steve Samson, Rossoblu

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. in a historic former produce warehouse. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Don’t forget their comfortable outside patio for that special Holiday party.

Steve is a veteran of the kitchen at Valentino, Santa Monica which will close at year’s end. Proprietor Piero Selvaggio is a mentor. Steve shares a few memories of a staff reunion dinner there earlier in the month organized by Providence’s and Connie & Ted’s Donato Poto.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto Sotto (his other Century City adjacent restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Play

December 15: Anne Marie Panoringan, ment’or BKB, Toast Kitchen + Bakery, Valentino’s Farewell, Eric Gladstone, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Now a tempting preview of this Saturday’s delectable show. We’re in the true Holiday spirit…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…

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino was one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

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

Anne Marie PanoringanFreelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

A highlight was her stay at River Belle Inn located at the Russian River.

Ian Cairns and Bryn Rene are the winners of the 2018 Young Chef and Commis CompetitionWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition.

John ParkThe new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Closed on Monday and Sunday is Brunch service only.

Think Hot Chicken and Hawaiian Malasadas for Brunch.

We’ll meet the creative team from Toast.

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with successful restaurants of their own now, polished their skills in the Valentino Kitchen. Piero launches a new restaurant on the Bay in Newport Beach (Louie’s) early in the New Year.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Eric GladstoneLas Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects.

Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. Eric is also helping to organize a two-night benefit series for the Intuitive Forager, Kerry Clasby.

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve 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. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials.

We’ll open the can on this one and explain…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Show 293, October 6, 2018: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing…

The Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing. Maria Ponzi artfully pulls the cork for us.

It’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board based in New York. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine. We’ll find out why with Charles.

The StubHub Center in Carson is the interim home of LA Chargers Football and LA Galaxy Soccer. Executive Chef Ross Luciano of Levy Restaurants oversees the menu there. It’s the expected hot dogs, peanuts and nachos plus more upscale fare favorites including Chicken Caesar Salad and a Seared Tuna Poke Bowl. Vegetarian and gluten-free options on the menu, too.

On Saturday, Oct. 13th from 5 to 10:00 p.m. in Downtown Los Angeles the Italian American Museum of Los Angeles is presenting the 10th Annual Taste of Italy showcasing fine restaurants, world-class wines, live entertainment and celebrated chefs. Proceeds from Taste of Italy support educational programming and other initiatives related to the Italian American Museum of Los Angeles’ mission. Executive Director of IAMLA, Marianna Gatto, joins us with all the tempting details. Mangia, mangia…

The historic LA Memorial Coliseum (host of 2 previous Olympic Games) is home to SC Trojan Football and LA Rams Football. Executive Chef John Brenning of Legends Hospitality oversees the menu there. New for this season is Chef John’s LA Hot Chicken Sandwich with both “Hot” and “Extra Hot” versions!

Piero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

Visit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs. Visit Temecula Valley’s Annette Brown serves up all the details.

Program Note for October 13th:
We’re graciously stepping aside for Notre Dame Football on Saturday morning, October 13 and will return to the airwaves at 10:00 a.m. on Saturday, Oct. 20th. We’re live from Pechanga Resort Casino for the 2nd Annual Battle of the Burgers competition to benefit the culinary arts students at Temecula Valley High School.

Play

Show 293, October 6, 2018: Restaurateur Piero Selvaggio of Santa Monica’s Valentino, Planeta wines of Sicily

Piero Salvaggio of Valentino Santa MonicaPiero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing the premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

“We travelled through Sicily as on a great wine continent, establishing our estates in five different areas from west to east, seeking our interpretation of them through research into indigenous varieties, including those by now forgotten, and into the suitability of the different terroirs to welcome international varieties as well. We planned to eventually build around each territory a comprehensive system of experience composed of hospitality, cooking, nature and culture. On these elements the history of our company has always been based. This instinct for the future, together with our curiosity to see the world and compare ourselves with it, has guided our choices.”

After an incredible run of 46 years Piero will be closing Valentino this year after celebrating New Year’s Eve. In early 2019 he will be launching Louie’s on the waterfront in Newport Beach. It’s an upscale Italian steakhouse in tribute to Olympian Louis Zamperini. We’ll keep you posted…

Play

October 6: Ponzi Vineyards, French Cheese Board, Chargers and Rams Football Food, Taste of Italy, Piero Selvaggio, Battle of the Burgers

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Maria Ponzi, President & Director of Sales and Marketing, Ponzi Vineyards, Tualatin Valley, Oregon
Segment Three: Charles Duque, Managing Director, French Dairy Board and French Cheese Board, New York
Segment Four: Executive Chef Ross Luciano for Levy Restaurants, StubHub Center, Carson
Segment Five: Marianna Gatto, Executive Director, Italian American Museum of Los Angeles, Taste of Italy Benefit
Segment Six: Executive Chef John Brenning, Legends Hospitality for LA Memorial Coliseum
Segment Seven: Restaurateur Piero Selvaggio of Santa Monica’s Valentino, Planeta wines of Sicily
Segment Eight: 2nd Annual “Battle of the Burgers,” Annette Brown, Director of Public Relations, Visit Temecula Valley

Now a tantalizing preview of this Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing…

The Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing. Maria Ponzi artfully pulls the cork for us.

It’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine. We’ll find out why with Charles.

The StubHub Center in Carson is the interim home of LA Chargers Football and LA Galaxy Soccer. Executive Chef Ross Luciano of Levy Restaurants oversees the menu there. It’s the expected hot dogs, peanuts and nachos plus more upscale fare favorites including Chicken Caesar Salad and a Seared Tuna Poke Bowl. Vegetarian and gluten-free options on the menu, too.

On Saturday, Oct. 13th from 5 to 10:00 p.m. in Downtown Los Angeles the Italian American Museum of Los Angeles is presenting the 10th Annual Taste of Italy showcasing fine restaurants, world-class wines, live entertainment and celebrated chefs. Proceeds from Taste of Italy support educational programming and other initiatives related to the Italian American Museum of Los Angeles’ mission. Executive Director of IAMLA, Marianna Gatto, joins us with all the tempting details. Mangia, mangia…

The historic LA Memorial Coliseum (host of 2 previous Olympic Games) is home to USC Trojan Football and LA Rams Football. Executive Chef John Brenning of Legends Hospitality oversees the menu there. New for this season is Chef John’s LA Hot Chicken Sandwich with both “Hot” and “Extra Hot” versions!

Piero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

Visit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort and Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs. Visit Temecula Valley’s Annette Brown serves up all the details.

Program Note for October 13th:
We’re graciously stepping aside for Notre Dame Football on Saturday morning, October 13 and will return to the airwaves at 10:00 a.m. on Saturday, Oct. 20th. We’re live from Pechanga Resort Casino for the 2nd Annual Battle of the Burgers competition to benefit the culinary arts students at Temecula Valley High School.

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

Anna Maria PonziThe Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing.

Founders Dick and Nancy Ponzi moved their young family to the Willamette Valley in the late 1960s with a spirit of adventure and a passion for making world class Pinot Noir. After many research trips to Burgundy and an extensive search for the ideal location, they purchased 20 acres on a small farm just southwest of Portland, Oregon. It was a daring risk — at the time, the Pacific Northwest was not thought to be a place to grow Pinot noir, but Dick and Nancy realized the Northern Willamette Valley’s climate was ideal for cool climate varieties. Pinot noir cuttings were planted, and in 1970 Ponzi Vineyards was founded.

The methods, philosophies and winemaking passion established nearly 50 years ago are still practiced today under the family’s second generation.

Ponzi Vineyards continues to set the standard for Oregon’s viticultural innovation while maintaining an unwavering commitment to a tradition of winemaking excellence. For the last 25 years, this philosophy has been carried on by the Ponzi family’s second generation.

All 130 acres of family-owned vineyards are LIVE Certified Sustainable, the world’s highest standard for sustainable viticulture and enology. Driven by the concept that the varietal must match the terroir and climate, Ponzi Vineyards continues to set the bar for Oregon and remains at the forefront of the nation’s top wine producers.

Maria Ponzi pulls the cork for us.

Charles DuqueIt’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine.

Butter is an entirely natural product in its pure state. To make 35 oz. of butter, you need 23 quarts of milk.

Butter has survived for thousands of years. It has not aged in the slightest and is still smooth, soft and melting. Even through the ages, it has remained a natural and traditional product.

Butter production methods have remained virtually unchanged for 5,000 years. The churning system has been perfected over the centuries and health precautions have improved, especially with pasteurization, but, incredibly, the process has remained essentially the same.

We’ll find out why with Charles.

Ross LucianoThe StubHub Center in Carson is the interim home of LA Chargers Football and LA Galaxy Soccer. The menu changes a bit between Soccer and Football. The LA Galaxy plays a lot more home games and their season is currently winding down.

Executive Chef Ross Luciano of Levy Restaurants oversees the menu there. It’s the expected hot dogs, peanuts and nachos plus more upscale fare favorites including Chicken Caesar Salad and a Seared Tuna Poke Bowl (for the Chargers.) In the Galaxy’s Healthy Kitchen are rotating chef-created healthy options including Jamaican Jerk Chicken with Mary’s organic chicken. Vegetarian and gluten-free options on the menu, too.

We’ll meet Chef Luciano.

Marianna GattoOn Saturday, Oct. 13th from 5 to 10:00 p.m. in Downtown Los Angeles the Italian American Museum of Los Angeles is presenting the 10th Annual Taste of Italy showcasing fine restaurants, world-class wines, live entertainment and celebrated chefs. Proceeds from Taste of Italy support educational programming and other initiatives related to the Italian American Museum of Los Angeles’ mission.

General Admission ($60) and Premiere tickets ($125) are still available but the event does sell out before October 13th. Capacity is thoughtfully limited to ensure the comfort of all guests.

Executive Director of IAMLA, Marianna Gatto, joins us with all the tempting details. Mangia, mangia…

John BrenningThe historic LA Memorial Coliseum (host of 2 previous Olympic Games) is home to USC Trojan Football and LA Rams Football. Executive Chef John Brenning of Legends Hospitality oversees the menu there. New for this season is Chef John’s LA Hot Chicken Sandwich with both “Hot” and “Extra Hot” versions!

Chef Brenning began his career in the culinary arts more than 20 years ago. Before joining Legends and spending the past three years in the sports and entertainment side of the business at The Coliseum, Chef John held positions at the Ritz-Carlton and Four Seasons Hotels across California.

“It’s all about the food and service. The food and service will only be as good as the passion and heart put into it.” – Chef John Brenning

Piero Salvaggio of Valentino Santa MonicaPiero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing the premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

“We travelled through Sicily as on a great wine continent, establishing our estates in five different areas from west to east, seeking our interpretation of them through research into indigenous varieties, including those by now forgotten, and into the suitability of the different terroirs to welcome international varieties as well. We planned to eventually build around each territory a comprehensive system of experience composed of hospitality, cooking, nature and culture. On these elements the history of our company has always been based. This instinct for the future, together with our curiosity to see the world and compare ourselves with it, has guided our choices.”

Battle of the BurgersVisit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs.

Temecula Valley Unified School District CTE students will volunteer for the event, with the third-year students competing in the event. The school is selling tickets to the event for $10 each as a fundraiser. All the proceeds will go directly to purchase food handler cards for their culinary students.

Attendees will be able to try several burgers from participating restaurants, as well as loaded fries from 12:00 p.m. to 3:00 p.m. The winners will be announced after 3:00 p.m. at the event, and posted online right here.

Visit Temecula Valley’s Director of Public Relations, Annette Brown, serves up all the juicy details.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Maria Ponzi, President & Director of Sales and Marketing, Ponzi Vineyards, Tualatin Valley, Oregon
Segment Three: Charles Duque, Managing Director, French Dairy Board and French Cheese Board, New York
Segment Four: Executive Chef Ross Luciano for Levy Restaurants, StubHub Center, Carson
Segment Five: Marianna Gatto, Executive Director, Italian American Museum of Los Angeles, Taste of Italy Benefit
Segment Six: Executive Chef John Brenning, Legends Hospitality for LA Memorial Coliseum
Segment Seven: Restaurateur Piero Selvaggio of Santa Monica’s Valentino, Planeta wines of Sicily
Segment Eight: 2nd Annual “Battle of the Burgers,” Annette Brown, Director of Public Relations, Visit Temecula Valley

Show 223, May 13, 2017: Restaurateur Piero Selvaggio, Valentino Santa Monica

Piero Salvaggio of Valentino Santa MonicaValentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef.

The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar. Valentino presents the finest and most elegant in wine pairing dinners, showcasing Sicily on May 19 and culminating with the Cal-Italian Spectacular on May 26, 2017.

Selvaggio will speak to guests about his personal memories, deep connections to the territory, and of his many discoveries and experiences during 40 years of visits to his homeland. Each menu will be seven courses of authentic regional specialties prepared with a contemporary take on traditional recipes.

Reservations are required and can be made by calling Valentino at 310.849.4313 or email Giuseppe Mollica at giuseppe@valentinosantamonica.com.

Piero also graciously suggests that you can e-mail him directly @ welovewines@aol.com for reservations or more information.

Complete menus can be viewed here –>

Play

Show 223, May 13, 2017: Restaurateur Piero Selvaggio, Valentino Santa Monica continues…

Piero Salvaggio of Valentino Santa MonicaValentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef.

The upcoming wine dinner for Sicily is priced at $99 per guest, $55 for wine pairings. The Cal-Italian finale can be reserved with a ten-guest minimum and is priced at $499 per guest, all-inclusive of menus, wines, taxes and gratuity.

Reservations are required and can be made by calling Valentino at 310.849.4313 or email Giuseppe Mollica at giuseppe@valentinosantamonica.com.

Piero also graciously suggests that you can e-mail him directly @ welovewines@aol.com for reservations or more information.

Complete menus can be viewed here –>

Play

October 3: Timothy Hollingsworth, OozeFest, Quady Winery, Piero Selvaggio, Tiffany Derry, Moulin Bistro, Shachi Mehra

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Tim Hollingsworth of Otium at The Broad museum continues…
Segment Three: 100eats.com and Foodbeast’s Ooze Fest
Segment Four: Quady North (Winery) and Herb Quady
Segment Five: Piero Selvaggio, Valentino and Columbus Day Dinner Feast
Segment Six: “Top Chef’s” Chef Tiffany Derry and Celebrity Cruises “Top Chef at Sea.”
Segment Seven: Moulin Bistro and Proprietor Laurent Vrignaud
Segment Eight: ADYA – Fresh Indian Flavors and Executive Chef Shachi Mehra

Please join us on Saturday afternoon at 3:00 p.m. for a special broadcast time of the “SoCal Restaurant Show.” We follow Angel Baseball (versus the Texas Rangers) as they continue to battle for the 2nd Wild Card Berth and the possible Division Title. Go Halos!

We’re back to our regular broadcast time of 10:00 a.m. to 12 Noon on October 10th.

Congrats to all the winners (and nominees) of The Golden Foodie Awards held Sunday, Sept. 28th at The Fairmont Newport Beach. We’ll be talking to some of the winners today and in the coming weeks.

It’s a B-I-G show this afternoon so we want to get right to our first guest, Executive Chef Timothy Hollingsworth, a James Beard Award recipient. Chef Tim was previously the chef de cuisine of Thomas Keller’s fabled French Laundry in Yountville. Since relocating to Southern California he has opened Barrel & Ashes in Studio City. On the immediate horizon is the debut of the eagerly anticipated Otium restaurant in Downtown Los Angeles prominently located across the plaza from The Broad.

Chef Tim is one of the high profile local chefs of distinction cooking at The Taste Los Angeles Dining Event, “A Night of Culinary Stars,” benefiting the James Beard Foundation on Friday evening, November 6th at The Ebell of Los Angeles.

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

Timothy HollingsworthJames Beard Award-winner Chef Tim Hollingsworth of the soon to debut Otium in Downtown Los Angeles located across the plaza from The Broad continues…

Chef Tim is one of the high profile local chefs of distinction cooking at The Taste Los Angeles Dining Event, “A Night of Culinary Stars,” benefiting the James Beard Foundation on Friday evening, November 6th at The Ebell of Los Angeles.

The Taste America L.A. evening (“Local Flavor from Coast-to-Coast”) will begin with a reception filled with cocktails and hors d’oeuvre from local chefs and restaurateurs, including Ray Garcia (Broken Spanish), James Beard Award winner Timothy Hollingsworth (Barrel & Ashes and Otium), Michael Hung (ex-Faith & Flower), Jessica Koslow (Sqirl), Zach Pollack (Alimento), and host chef Louis Pechan (The Ebell of Los Angeles).

Guests will then be seated for an extraordinary dinner prepared by James Beard Award–winning chef and Taste America All-Star Hugh Acheson (Empire State South; Atlanta, GA), in collaboration with two Local Star chefs, James Beard Award nominees Vinny Dotolo and Jon Shook (Jon & Vinny’s, Animal, and Son of a Gun; Los Angeles), who will come together to create an unforgettable one-night-only menu. Tickets are available on jbftasteamerica.org.

On Saturday, November 7, free in-store consumer events will take place at Sur La Table® located at the Original Farmers Market, 6333 W 3rd St. #10, Los Angeles, CA 90036. Activities of the day will include a cooking demo by All-Star Hugh Acheson, book signings, tastings from local producers and artisans, as well as product demos and tastings from Taste America’s national sponsors. Reservations for the free cooking demos will begin two weeks prior to the event (October 24th.) at jbftasteamerica.org. Visit Los Angeles’s event page for the full schedule and more details.

Foodbeast OozefestWe’re celebrating American Cheese Month with the World’s Tallest Cheese Stack (hopefully) as part of the inaugural Ooze Fest on October 10th. Bobby Navarro’s 100eats Team has partnered with Foodbeast to create a stream of unique and creative events with (promised) never seen before activations and food items unique to Ooze Fest.

The debut of 20 original cheese dishes from energized area restaurants will be on the tasting menu including creations from SOCIAL Costa Mesa (Best New Restaurant at The Golden Foodies,) Little Sparrow, Blackmarket Bakery and Grits Fullerton.

“Ooze Fest. Where the cheese drools as much as the people who are anxiously waiting to eat. The national food publication, Foodbeast, is bringing record breaking, heart burn amounts of cheese at Ooze Fest, a cheese festival located in Santa Ana.”

Foodbeast.com is working toward the goal of making internet food a reality to their legion of fans, and the local community. Nguyen Tran of Starry Kitchen and the new Button Mash in LA is coming to OC to host. Tran will rally the crowd and share about the cheese love.

Standard and VIP tickets include all-you-can-eat-and-drink food and beer. Cheers! Nosh on one of a kind, never before seen fare, brought to you by local restaurants that love cheese just as much as you do. VIP tickets include early admittance to the event, along with a t-shirt and a commemorative glass.

The standard ticket is 50 dollars and VIP is 75 dollars. The event is broken up into two sessions, first session is from 1 p.m. – 4 p.m. and second session is from 6 p.m. – 9 p.m. (VIP’s enjoy 12 p.m. – 4 p.m. and 5 p.m. to 9 p.m. respectively). Early birds in the first session get the glory of seeing the world’s tallest grilled cheese stack first ever attempt.  The second session will feature the Famous Eaters Grilled Cheese Eating Competition and the award for best cheese item of the festival.

Andrew QuadyAndrew Quady of Quady Winery in Madera is well-known for premium dessert wines and Vermouth. Not as well known to Southern Californians is that Andrew’s son, Herb, has a growing, and respected, winery of his own in Southern Oregon.

Quady North is the name of Herb’s Applegate Valley wine venture. While the senior Quady is a producer renowned for sweet and aperitif wines, Quady North is known for big, bold Bordeaux and Rhone varietals.

After working as assistant winemaker at the California Central Coast Bonny Doon Vineyard, Quady came to Oregon to found his own brand, convinced that the truly-compelling wines were made from grapes grown in cooler areas. In 2005 the family selected 100 acres of south-facing hillside in the Applegate Valley and planted their first 15 acres of Syrah, Cabernet Franc and Viognier.

Today there are eight vineyards, with two in the Rogue Valley, and the list of varietals has expanded to include Grenache, Marsanne, Rousanne, and Merlot.

Quady North is committed to producing small lot, minimally-handled wines sourced primarily from the estate. The focus remains premium Viognier, Cabernet Franc and Syrah, what Herb Quady calls his “love triangle.”

Piero Salvaggio of Valentino Santa MonicaIn tribute to the Columbus Day holiday, Piero Selvaggiothe long-time proprietor of Santa Monica’s Valentino, hosts celebrated Chef Peppe Barone of Fattoria delle Torri in Modica, Piero’s humble birthplace in Sicily. Barone brings his protégé and brightest new star, Chef Antonio Colombo of Locanda Gulfi, to prepare the desserts for this exceptional dinner – Una Cena Siciliana a Quattro Mani.

Barone is credited for cultivating Sicilian cuisine and has earned worldwide recognition for his regional Italian cooking in Modica, now considered the gastronomical crown of Sicily. As Sicily’s ambassador of great food for over thirty years, Chef Barone has groomed multiple talents in his kitchen, including the acclaimed chefs Ciccio Sultano of  Il Duomo and Pino Cuttaia of La Madia (both with two star Michelin restaurants), Accursio Craparo, Carmelo Chiaramonte and emerging gifted chef, Peppe Causarano.

Today, Barone oversees the kitchen at Ristorante Cenobio and runs Scuola Nosco, his cooking school – located in an old convent transformed into the hotel Antico Convento Ibla in Ragusa. Barone and Colombo, along with the Valentino kitchen team, will revisit a number of historical and classic Sicilian dishes and style them with a singular interpretation.

Highlights of the ‘grazing-style’ dinner will include Chef Barone’s signature Pasta with a Touch of Sicily – Sea Urchin, Baby Spinach, Ricotta and Candied Lemon; Rabbit Agrodolce; Cioccolate-Wrapped Hare and Chef Peppe’s Almond-Stuffed Suckling Pig.

Chef Colombo takes over the kitchen for the sweet part of the dinner with a pre-dessert of his striking desserts – Bread, Pear, Chocolate or “Il Sole” – Cream Tartlets with Saffron, Lemon, Strawberries and Capers. Concluding the dinner is a decadent indulgence of Sicilian desserts with tastings of Antonio Colombo’s impressive Egg of Colombo Dessert; Cannolo Millefoglio-Style with Citrus Sorbet; Bonajuto Bitter Chocolate Sticks and other Sicilian Surprises.

The wine program for the dinner has, naturally, been designed by Piero Selvaggio. Selvaggio will offer selected Sicilian wines, including a white, three reds and a “Passito” – a sweet wine cultivated from grapes slowly dried on straw to concentrate the juices – for the desserts. All selections will be offered at $30 a bottle, a reduction of 50% off the wine list pricing. All other Sicilian wines on the Valentino wine list will be offered at $30 bottle for the evening.

Since 1972 Piero Selvaggio and VALENTINO have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently profiled by PBS in their documentary The Italian Americans.

With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, VALENTINO remains the favored destination for some of the best dining in Los Angeles

Tiffany DerryCelebrity Cruises and Bravo Media have extended the popular “Top Chef at Sea” program through 2016, and will offer “Top Chef” fans and food lovers the opportunity to vacation with a new lineup of cheftestants on the exclusive Top Chef Signature Sailing” in 2015. Setting sail November 14 onboard Celebrity Reflection, the one-of-a-kind Eastern Caribbean cruise vacation will give guests an up-close-and-personal culinary experience with six former “Top Chef” competitors, including our guest Chef Tiffany Derry of TD Concepts in Dallas from Bravo’s “Top Chef D.C.” and “Top Chef All-Stars.”

New during this year’s Top Chef Signature Sailing, vacationers can choose from an array of local destination experiences hosted by a featured cheftestant, making these excursions a unique way to explore the Caribbean.

The signature sailing also will feature new duel-style cooking demonstrations onboard where cheftestants will battle each other while answering fans’ questions, with the winning dish chosen by the audience. Also onboard and back by popular demand, passionate foodies can enjoy exclusive and intimate experiences with the chefs by booking private cooking classes and private dinners to hone their skills and get advice on preparing sumptuous dishes at home.

In addition to the Top Chef Signature Sailing with alums, Celebrity will continue to offer interactive Quickfire Challenges and “Top Chef”-inspired menu evenings on its modern luxury vacations onboard nine ships, for all sailings departing through June 2016. Quickfire Challenges will put guests in the spotlight to get a taste of the pressure the cheftestants experience on the show. Plus, guests can indulge in a selection of the dishes the judges raved about on the series at “Top Chef Night” in the main restaurant.

Celebrity originally partnered with “Top Chef” in November 2014 to launch the exclusive Top Chef at Sea experience. The extension of Top Chef at Sea allows for guests to continually sail with Celebrity on a modern luxury vacation with endless culinary possibilities. For more details about Top Chef at Sea, visit celebritycruises.com/topchef

Bravo’s Emmy® and James Beard Award-winning “Top Chef” will return for season 13 this fall.

Laurent VrignaudMoulin Bistro in Newport Beach, celebrating their first anniversary, is an incredible success story. It’s a busy French bistro, epicerie, boulangerie and patisserie under one roof. (“Always Fresh, Always French.”) All the appointments and fixtures are French. The ambitious proprietor (unbelievably) had no previous restaurant experience.

It’s already the darling of Orange County Food writers. Moulin was one of three nominees for “Best New Restaurant” at The 2015 Golden Foodie Awards.

The French Rotisserie Chicken is a standout.

Proprietor Laurent Vrignaud wanted to close at 7:00 p.m. but his French guests had another opinion. By popular demand he opened on Tuesday evenings for Dinner at Moulin. It’s a weekly changing appetizer, main dish, and dessert for $25.00. It now sells out at capacity way in advance. Laurent then added Thursday evenings from 6:30 p.m. to 8:00 p.m. It’s Entrecote Frites night with unlimited fries. It’s also $25.00.

The Orange County Register’s long-time food writer Cathy Thomas recently did a feature on Moulin’s Le Croque Madame. The video (demonstrating the recipe with Laurent and French-born Chef Jeoffrey Offer) is available for viewing on You Tube.

Proprietor Laurent Vrignaud joins us.

Shachi MehraExecutive Chef Shachi Mehra is the co-proprietor of ADYA – Fresh Indian Flavors in the Packing House in Anaheim. At the recent Golden Foodie Awards ADYA was one of three distinguished nominees for Best Indian Cuisine. We’ll find out from Chef Shachi herself what restaurant was awarded the coveted honor.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style. Our team’s passion for hospitality comes through with each bite, every sip and with every smiling interaction.”

Shachi grew up surrounded by good food and learned early the importance of eating seasonally during her annual summer trips to her native India. Her mother was an exceptional cook, and as a young girl, Shachi spent many a moment sitting on the counter, as the ‘official taste tester’ of the house. Growing up in New Jersey, Shachi had her share of peanut butter and jelly sandwiches as well as traditional Indian foods; this crossing of two cultures from her youth carries in to her work now and allows her the ability to see things from different perspectives and bridge the gap between perception and reality of Indian food.

As a chef, Mehra believes in creating innovative and thoughtful menus that tastefully balance a variety of flavors and makes cuisines appealing to a range of tastes. She is also an ardent supporter of local farmers and sustainable practices.

Look for her interactive “Learn To Create” monthly cooking classes at ADYA. It’s the home cooks’ guide to quick, easy Indian dishes.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Tim Hollingsworth of Otium at The Broad museum continues…
Segment Three: 100eats.com and Foodbeast’s Ooze Fest
Segment Four: Quady North (Winery) and Herb Quady
Segment Five: Piero Selvaggio, Valentino and Columbus Day Dinner Feast
Segment Six: “Top Chef’s” Chef Tiffany Derry and Celebrity Cruises “Top Chef at Sea.”
Segment Seven: Moulin Bistro and Proprietor Laurent Vrignaud
Segment Eight: ADYA – Fresh Indian Flavors and Executive Chef Shachi Mehra