Show 362, February 29, 2020: Chef Restaurateur Dean James Max, James Republic, Long Beach Part One

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

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

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

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

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Show 362, February 29, 2020: Chef Restaurateur Dean James Max, James Republic, Long Beach Part Two

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

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

We continue with Chef Dean James Max previewing his upcoming quarterly Dinner Bell Series evening on Sunday, March 15th. It’s a very special Sunday evening family style supper with the freshest ingredients hand-selected by Chef Dean & his culinary team from the Long Beach Farmers Market that same morning.

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part Two

Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an unusual garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“For Knife Pleat, Esnault has created an elegant menu that features highlights such as Escargot Ravioli with a filling of wild burgundy snails in a mushroom broth with celery, garlic and watercress; chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb. Esnault shows his appreciation for California’s incredible produce with a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea.”

“Knife Pleat’s beverage program features craft cocktails that pay homage to designers who also call South Coast Plaza home. The Oscar de la Renta, for example, plays on the late fashion icon’s Dominican Republic roots with Brugal Añejo Rum, chinola, passion fruit and lemon.”

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

Knife Pleat serves lunch 11:30 a.m. to 2:00 p.m. daily; dinner 5:30 to 9:00 p.m. Monday through Saturday; and Afternoon Tea from 3 to 5:00 p.m. on Sundays.

We continue our conversation with the dynamic husband & wife couple of both Chef Tony & Restaurateur Yassmin.

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Show 344, October 12, 2019: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One

GOlden Foodie Award Winner David HannaHanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair. “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

“Hanna’s is an American Steakhouse, sourcing USDA prime steak, along with American & Japanese Wagyu. We believe in celebrating classic cuisine with a modern twist. Market-driven farm-to-table creations.”

“It has often been said that a true fine dining experience represents a work of art; from the skill of creativity and execution of technique, to the quality of ingredients used and precision of presentation. At Hanna’s, we have made it our philosophy and passion to master the art of perfection in every single dish we create. Every day we seek to find the newest culinary innovations to continue to establish the highest standards in fine dining distinction.”

David Hanna has been the recipient of the Golden Foodie Award for Outstanding Community Service for both 2018 and 2019.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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Show 325, May 25, 2019: Chef Ricardo Zarate of Studio City’s Los Balcones

Restauteur Ricardo M ZarateAs part of the Los Angeles Times Food Bowl embrace Latin cuisine with Latin Roots: Food & Wine With Passion showcasing a four-course meal created by chef Ricardo Zarate and featuring wine pairings by Bibiana González Rave of Cattleya Winery. (This is the evening of May 26th at Los Balcones in Studio City.)

The theme of the meal is Latin Roots, and each course will be a blend of Peruvian and Colombian cuisine, with the spirit of Los Balcones Studio City’s “mestizo style” of cooking (a blend of Spanish and other European influences). All four courses will celebrate the flavors of Colombia, Peru, Europe and California.

“This project (Los Balcones Studio City) has been ten years in the making for both Jorge Rodriguez and Ricardo Zarate. Being long-time friends and committed restaurateurs in the Los Angeles restaurant scene, both have spoken about working together for quite awhile and now the birth of Los Balcones in Studio City is complete.”

“Jorge, owner of the iconic Peruvian restaurant, Los Balcones in Hollywood and Ricardo ‘the godfather of Peruvian cuisine’ both wanted to explore Mestizo cuisine and put a spotlight on Spanish and Peruvian flavors. Both being from Peru, Los Balcones in Studio City is extremely personal and highlights the several ingredients they both grew up surrounded by and enjoying every day.”

“With signature dishes such as their Seco de Pato, Quinotto and Costilla Short Ribs, Jorge and Ricardo want guests to explore the flavors of Mestizo cuisine together.”

Los Balcones serves Dinner Tuesday through Saturday and Brunch on Saturday and Sunday. Closed on Monday.

Chef Ricardo Zarate escapes his busy kitchens and is our guest.

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Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

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Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Continues…

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Conveniently view all the menus (with enticing food photos) of participating restaurants at Kynbo.comIt’s also available to download as a handy, free App. Navigate the map to the San Diego area and click on the SDRW icon at the top of the page. It’s really handy…

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse continues with his preview of the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

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Show 299, November 24, 2018: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Geraldine GillilandGeraldine Gilliland is a well-known and long-time restaurateur and philanthropist in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub. She has a long tradition of generously giving back to the community.

Gerri is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. All of the proceeds from the Lula Cocina Cookbook benefit Chiquita’s Friends.

The tragic Woolsey fire necessitated her hurried evacuation from her new Cornell Sanctuary in Agoura on Thursday night, November 8th with 26 of her rescue dogs. Just imagine the task of getting all these senior and challenged animals with special needs gently coaxed into travel kennels and loading them onto a van and truck in the dark for transport.

As of the broadcast Geraldine still had not been able to get back home to either her Malibu ranch or the Cornell Sanctuary. It’s been over 2 weeks now…Sadly the recently restored caretaker’s cottage at the Sanctuary was completely destroyed including all the caretaker’s belongings.

With any luck she hopes to return to her Malibu ranch and Cornell Sanctuary in the next few days.

Gerri will bring us up-to-date on two very difficult weeks and how we can help. Gerri and her dedicated volunteers even cooked fresh food for her canine charges on Thanksgiving. A contribution of any amount to Chiquita’s Friends at this challenging time would be greatly appreciated.

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Show 260, February 10, 2018: Restaurateur & Baker Tarit Tanjasiri, Crema Café, Seal Beach

Tarit Tanjasiri of Crema CafeBaker and restaurateur Tarit Tanjasari closed his popular Crema Café in Seal Beach late last year for a total remodel. It originally launched on Main St. in 2006. It feels more open now as the wall between the Bakery & Café was removed.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of great breakfast and lunch choices.”

“Our artisan bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. See our schedule for a complete list of available daily breads. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants and macarons, baked to perfection.”

“We invite you to dine al fresco on our airy patio or in our cozy interior. Our patio is pet-friendly, so feel free to bring man’s best friend along, too (please make sure Fido is on a leash).”

We’re on the rise with Tarit.

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Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

For now tables (including patio seating with prime views of the Hollywood Hills and Century City) are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations. If you’re going to be doing some shopping at Eataly a good tip is put your name in at il Pesce first.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

 

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