Show 390, September 12, 2020: Mike Learakos, Executive Director of Waste Not OC

Mike Learakos of Katella Grill and Waste Not OCThe world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School.

The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone.

After three years of planning and building, ‘The Beast’ was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid.

“Local businesses are on board developing products for the unit to help protect, maintain inventory and manage temperature for thousands of vacuum sealed, frozen ‘Ready To Heat & Eat’ meals used to feed people that can’t get out for a nutritious, hot meal. This new cold storage unit will also help feed those in need during a disaster, regardless of power interruptions, including rolling black outs.”

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Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos

David Kinch of ManresaNewly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary.

“As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.”

“Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.”

“A Chef’s Voyage” officially opens on Virtual Cinema in North America on Friday September 18th. Chef Josiah Citrin of Melisse (a longtime friend of Chef David’s) is preparing a five-course, limited availability To-Go dinner package as a tribute to the release of “A Chef’s Voyage.” It includes a special dessert collaboration with celebrity pastry chef Sherry Yard, a multiple James Beard Award recipient. (Manresa’s accomplished Pastry Chef, Courtney Moisant, describes Sherry as her career inspiration in the film.) Order via Tock for availability on Sept. 17th through 20th only. The takeaway dinner package includes a virtual ticket to a home viewing of “A Chef’s Journey” via Laemmle Theaters Virtual Cinema.

Chef David Kinch sabors the celebratory Champagne and joins us.

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Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.

We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

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Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour, Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Weekend Specials include Spanish Paella for Two with Chorizo Sofrito and Fresco, Prawns, Mussels, Pee Wee Potatoes, Market Peppers and swerved with Pan de Tomat and Saffron Aioli.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Executive Chef John Taube continues with us expanding on the diverse food offerings currently available at Pilot at The Hoxton.

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Show 390, September 12, 2020: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part Two

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 continues with an update report on the Las Vegas dining scene. Labor Day Weekend was huge for them. There is a development this week on whether bars that serve food can reopen counter service that has created a lot of confusion for restaurateurs. status of the iconic He’ll also preview what’s of particular interest to him in some major restaurant openings on the horizon. Additionally we’ll find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders, when the fans can attend events there.

 

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Show 390, September 12, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

What’s an appropriate topping for quality pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) and pineapple on it last week. We’ll continue that spirited conversation along with discussing what savory toppings really belong on a pizza from a culinary POV. You may be surprised…We’ll “Ask the Chef.”

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Show 389, September 5, 2020: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One

Christina McCarter of Memphis City Tasting ToursResourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” (a co-venture with Memphis Tourism) to the luxe “Ultimate Support Local Box.”

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

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Show 389, September 5, 2020: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two

Christina McCarter of Memphis City Tasting ToursFood entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” (a co-venture with Memphis Tourism) to the luxe “Ultimate Support Local Box. ”Rendezvous (high profile Memphis barbecue institution) BBQ sauce is represented in the Official Memphis Travel Box.

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

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Show 389, September 5, 2020: Chef / Proprietor Jason Quinn, Playground DTSA, Santa Ana

Jason QuinnFor the last nine years Playground DTLA has been the very personal expression of Proprietor and Chef Jason Quinn. Sadly COVID 19 has decimated their business. Chef Jason has announced that the entire Playground complex will conclude at the end of their lease on December 31st, 2021.

The better news is that for the next 16 months Chef Jason and team will continue to enthusiastically operate their nighttime Playground 1.9 dining experiences. These are ticketed, fine-dining evenings with patio, al fresco seating. The price is inclusive of food, beverage pairings, tax and gratuity. Perfect for a special celebratory evening. Typically hosted on Thursday, Friday & Saturday evenings.

Chef Jason’s favorite foods will continue to be showcased during the day (closed on Monday & Tuesday) at the fast-casual Dough Exchange located in Downtown Santa Ana, right next to Playground and Playground 1.9. The offerings at Dough Exchange are always evolving, but focuses around their freshly made bagels, rotisserie shawarma offerings, and super silky hummus with the freshest pita. “Dough Exchange truly embodies the spirit of Playground: a bunch of talented chefs and bakers making the things that they are excited about.” Also the home of Kakigori, an Instagramable fluffy shaved ice dessert from Japan. “Grab some delicious food and maybe a canned craft cocktail to enjoy on our patio.”

Playground’s Director of Libations, Jarred Dooley, is joining forces with Joe Valdovinos (both former OC Bartenders of the year) for an “Illegal Mezcal Virtual Cocktail Party on September 11th or 12th. On the menu are three original cocktails.

Chef Jason is our guest.

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Show 389, September 5, 2020: Chef John & Roni Cleveland, Proprietors, Post & Beam, Los Angeles Part One

John Cleveland of Post and BeamEstablishing itself as a South L.A. cultural institution, Brad and Linda Johnson opened up the fine dining restaurant, Post & Beam in 2011 — its location adjacent to the Baldwin Hills Crenshaw Plaza Mall. Govind Armstrong served as head chef and partner, mentoring and eventually passing the culinary baton to John Cleveland. Last year, John & Roni Cleveland took over ownership of Post & Beam, keeping it a black-owned business. “With the changing of the guards, John will benefit from business consulting and access to senior leadership as well as mentorship in the kitchen from Govind, while Linda and I will focus on extending the brand through Post & Beam Hospitality LLC,” said Brad Johnson.

This year the team behind Post & Bream received the Los Angeles Times Gold Award, named for the late Pulitzer Prize-winning food critic Jonathan Gold. “The Los Angeles Times Gold Award is given annually “with the idea of honoring culinary excellence and expanding the notion of what Southern California cooking might be. The award celebrates intelligence and innovation, brilliance and sensitivity to aesthetics, culture and the environment,” described Gold in 2017, prior to his death.”

“I consider myself a ‘working chef,’ and I love creating California comfort food. Comfort food is simple; yet it requires perfect execution, said John Cleveland. “The secret ingredients to good cooking are love and patience. You can taste it in every bite!”

“Post & Beam focuses on “California comfort food.” The restaurant offers a variety of hand-stretched pizzas and traditional southern comfort food, using local ingredients. Born in Oakland, California and raised in the Outer Banks of North Carolina, Cleveland draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.””

“Favorite menu items include the hand-stretched pizzas with such toppings as pepperoni, turkey meatballs, shrimp and wild mushrooms; smoked BBQ baby back ribs and red cabbage slaw; fried jerked catfish; buttermilk fried chicken; shrimp ‘n’ grits; slow-cooked collard greens with smoked turkey and classic pound cake – just to name a few. In addition, dishes are seasoned with fresh herbs and seasonal fruits, grown from Post & Beam’s garden, such as basil, rosemary, sorrel, and lemon verbena along with panache figs, cara cara oranges and Meyer lemons.””

Chef John and Roni Cleveland are our guests. They will chat about becoming the 2nd proprietors of the well-established Post & Beam and the responsibility to the community that entails.

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