Show 309, February 2, 2019: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s scrumptious 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All -Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share a handful of favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championship teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off the exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

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

Play

Show 309, February 2, 2019: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery (and around the corner on Grand Avenue) is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too. Also meatballs, baked garlic knots, wings, Calamari strips and salads. On opening night 170 hand-tossed pizzas were prepared, baked and served.

Expect a wide selection of 12 rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

Play

Show 309, February 2, 2019: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Continues…

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.

ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…

Principal Thomas Kelley is a Certified Cicerone. Tom discusses ESPB’s award-winning, Power Plant, their annual release of a Triple IPA (11.1 % ABV.) It was launched last Weekend with great fanfare.

Additionally, Pizza Port will be canning a single IPA version of a collaboration ESBC did with them last year. Their 16 oz. cans will be available in all their markets and is called “Chirpin Bird”. A play off of ESBC’s beer which was a Double IPA called “Surfin Bird”. Artist Steve Nazar of T&C Surf Designs drew both distinctive labels.

“Chirpin’ Bird” releases in late February and ESBC is brewing up a batch of Surfin Bird and will be doing a big launch event at Slice and Pint. Date still TBD but follow ESBC  @esbcbrews and @esbcsliceandpint to get more details.

Play

February 2: Niman Ranch, Allen Cox, Golden Road Brewing, Preux & Proper, El Segundo Brewing and the Slice and Pint

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s scrumptious 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now ? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

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

John TarpoffNiman Ranch’s All Natural premium meats aren’t from just one ranch. They are a community of more than 720 small independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint.

Niman Ranch Beef was the core of the business when Bill Niman started his program back in 1969. Today, it has grown in volume and stature and is privy to menus in the best U.S. restaurants and stores. The pasture raised, no antibiotic or hormone, true Angus beef program utilizes only Angus genetics that are 100 percent bred, born, raised and harvested in the U.S. Niman Ranch’s beef program is fully traceable from birth to box.

Niman Ranch cattle graze on a combination of grains and grasses which are locally appropriate to their geographic location and finished with carefully selected grains to round out the flavor to produce beef that is consistently rich, tender, and well-marbeled. The beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness and flavor.

Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.” Tarpoff got started in the cattle business through the influence of his family’s packing business and ranch in the Midwest.

After receiving his degree in biology from the University of Missouri – Columbia, Tarpoff began raising his own cattle focusing on genetics and nutrition. His decision to closely maintain statistics on each animal eventually resulted in the establishment of specific practices for raising Angus breeds to grade Prime.

With this expertise, Tarpoff created Niman Ranch’s cattle raising protocols in conjunction with Temple Grandin. He continues to work with a network of dedicated ranchers and farmers to raise Certified Humane cattle that are recognized as the finest quality product in the industry.

Allen CoxTravel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest.

He also donates his considerable expertise to participate on the Board of Directors for International Food, Wine and Travel Writers Association (IFWTWA,) and Allen has served as Vice President of that organization. His travel and food writings have appeared in dozens of regional and national publications.

Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars. Expert to hear about Seattle’s Chef Edouardo Jordan, a dual James Beard Foundation Award-winner from last year and the “Toast of the Town.”.

Victor Novak and Steven TorresThe Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co.

We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it including Helles, Pils, Dortmunder and more…

Also, an update on their experiment with Et Tu, Brut-Tea, a Brut IPA.

Sammy MonsourBring on the Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition.

Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams who played for 15 years at Angel Stadium before moving to Saint Louis.

Kickoff this Sunday Funday with Sunday Brunch served from 12:00 noon to 4:00 p.m. and stay for the epic game. Begin with a Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra.

Contemplate Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, buttermilk cornbread waffle, honey, pecans, and butter of course, lots of butter.

Preux & Proper wants the fun to continue “all day long” so they will be offering Happy Hour from 4:00 p.m. to 9:00 p.m. in the Barroom and the upstairs Proper Dining Hall while also shucking and serving $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails inspired by the two competing Big Game teams ($45 each) which serve up to four guests.

If guests are still hungry for more, they can indulge in Preux & Proper’s tantalizing Southern Barroom Eats such as the Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the entire team happy with a Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar.

Preux & Proper will be open for The Big Game on Sunday, February 3rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 p.m., Happy Hour from 4:00 p.m. to 9:00 p.m., and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090.

Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The Big Game festivities for us.

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too.

Also meatballs, baked garlic knots, wings, Calamari strips and salads.

Expect a wide selection of rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…

ESBC’s Steve Austin’s Broken Skull IPA has developed a beer geek following. It’s an “India Pale Ale designed by Steve Austin and ESBC for the working man and woman. It features Citra, Cascade, and Chinook hops to deliver big flavor with an easy finish.” We’ll get the history…

We’ll also discuss some of ESBC’s flagship beers including Citra and Mayberry IPA.

Proprietors Rob Croxall and Thomas Kelley continue.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoCo-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 95, November 1, 2014: Show Preview with Guest Host Ben Ford and Producer Andy Harris

Andy Harris at the KLAA StudiosChef Ben Ford is today’s very special guest host. Now a preview of today’s show with Chef Ben and Producer & Occasional Co-Host, Andy Harris.…

Chef Ben Ford officially earned his cooking credentials working at some of the country’s most esteemed restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to L.A. Live in Downtown Los Angeles and there is a branch at LAX.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts.

CoffeeCon LA 2014 will be held on November 8th at the classic former home of Mack Sennett Studios in Silver Lake from 9:00 a.m. to 4:00 p.m. The Coffee Fest mixes music, food and coffee sampling from over 20 of SoCal’s finest roasters. Classes on coffee brewing and other coffee topics will run all day long. CoffeeCon is the brainchild of noted coffee expert and author, Kevin Sinnott.

Soliste wines are the creation of Claude Koeberle, an acclaimed French master chef with impressive culinary credentials. Earlier in his career he was the executive chef at both Ma Maison and L’Orangerie. Limited releases of Pinot Noirs are their signature. Soliste wines are only available at select restaurants and direct from the winery.

On November 12th Chef Florent Marneau is working with Claude Koeberle to present a Soliste Wine Dinner (five course tasting menu) at Marche Moderne in the Penthouse at South Coast Plaza. You can be sure this will be an extraordinary evening! A limited release Soliste wine will be matched with each course.

The always on the go, Jennifer Morton, is a serial restaurateur who is always overflowing with creative ideas. She was the co-founder of the highly successful Divine Pasta Co. which supplied a range of fresh pastas to discriminating restaurants. Chapter Two for Jen was buying what is now Blue Plate on Montana Avenue and repositioning it as a full-service, neighborhood restaurant. Staying in Santa Monica Jen then created the Blue Plate Oysterette, her homage to a New England seafood shack. A new Blue Plate Oysterette recently opened on W. Third St. in Los Angeles. Blue Plate Taco, also in Santa Monica, is Ms. Morton’s take on coastal Mexican fare using local ingredients with a California flair. We’ll meet her.

Chef Steve Samson of Sotto is no stranger to the show. His “Sopra at Sotto” dining series will have its second installment on November 4th. While Sotto specializes in Southern Italian cuisine, the Sopra series allows Chef Steve to explore the rich and diverse cuisine of various regions to the North. The second dinner in the series will spotlight the food of Piedmonte.

In 2011 the El Segundo Brewing Co was created out of a love for beer. Hoppy craft beers are their signature. Rob Croxall, proprietor and brewer, was a hard-working aerospace finance guy who left a cushy corporate finance job with benefits to risk it all on craft beer. Fortunately it’s all been good. Rob says all the time, “My worst day here, still beats my best day there.” By any objective measure that is success!

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

Play

Show 95, November 1, 2014: El Segundo Brewing Co.

Rob Croxall of El Segundo Brewing CompanyIn 2011 the El Segundo Brewing Co was created out of a love for beer. Hoppy craft beers are their signature. Rob Croxall, proprietor and brewer, was a hard-working aerospace finance guy who left a cushy corporate finance job with great benefits to risk it all on craft beer. Fortunately it’s all been good. Rob says all the time, “My worst day here, still beats my best day there.” By any objective measure that is success!

“So…we LOVE hops. To most people that means bitter beer. To us hoppy doesn’t particularly translate bitter. Here at ESBC we prefer to showcase the aromatic and flavor compounds of those glorious flowers. Our beers have firm bitterness, but tend to be more restrained than other West Coast IPA’s. We employ a dry-hopping regimen that borders on lunacy, which results in some very aromatic beers.”

ESBC’s most popular style (it’s also served at Dodger Stadium) is the Blue House Citra Pale. It’s available year round. “The base is very similar to the very straightforward Blue House Pale Ale. This beer is a real crowd-pleaser because its up front fruitiness, and restrained bitterness.”

Play

November 1: Ben Ford, Soliste Wines, Blue Plate, Steve Samson, El Segundo Brewing

Podcasts

Segment One: Show Preview with Guest Host Ben Ford and Producer Andy Harris
Segment Two: Chef Ben Ford Part One
Segment Three: Chef Ben Ford Part Two
Segment Four: CoffeeCon LA 2014
Segment Five: Soliste and Chef Claude Koeberle
Segment Six: Jennifer Morton
Segment Seven: Chef Steve Samson of Sotto
Segment Eight: El Segundo Brewing Co.

Chef Ben Ford is today’s very special guest host. Now a preview of today’s show with Chef Ben and Producer & Occasional Co-Host, Andy Harris.…

Chef Ben Ford officially earned his cooking credentials working at some of the country’s most esteemed restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to L.A. Live in Downtown Los Angeles and there is a branch at LAX.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts.

CoffeeCon LA 2014 will be held on November 8th at the classic former home of Mack Sennett Studios in Silver Lake from 9:00 a.m. to 4:00 p.m. The Coffee Fest mixes music, food and coffee sampling from over 20 of SoCal’s finest roasters. Classes on coffee brewing and other coffee topics will run all day long. CoffeeCon is the brainchild of noted coffee expert and author, Kevin Sinnott.

Soliste wines are the creation of Claude Koeberle, an acclaimed French master chef with impressive culinary credentials. Earlier in his career he was the executive chef at both Ma Maison and L’Orangerie. Limited releases of Pinot Noirs are their signature. Soliste wines are only available at select restaurants and direct from the winery.

On November 12th Chef Florent Marneau is working with Claude Koeberle to present a Soliste Wine Dinner (five course tasting menu) at Marche Moderne in the Penthouse at South Coast Plaza. You can be sure this will be an extraordinary evening! A limited release Soliste wine will be matched with each course.

The always on the go, Jennifer Morton, is a serial restaurateur who is always overflowing with creative ideas. She was the co-founder of the highly successful Divine Pasta Co. which supplied a range of fresh pastas to discriminating restaurants. Chapter Two for Jen was buying what is now Blue Plate on Montana Avenue and repositioning it as a full-service, neighborhood restaurant. Staying in Santa Monica Jen then created the Blue Plate Oysterette, her homage to a New England seafood shack. A new Blue Plate Oysterette recently opened on W. Third St. in Los Angeles. Blue Plate Taco, also in Santa Monica, is Ms. Morton’s take on coastal Mexican fare using local ingredients with a California flair. We’ll meet her.

Chef Steve Samson of Sotto is no stranger to the show. His “Sopra at Sotto” dining series will have its second installment on November 4th. While Sotto specializes in Southern Italian cuisine, the Sopra series allows Chef Steve to explore the rich and diverse cuisine of various regions to the North. The second dinner in the series will spotlight the food of Piedmonte.

In 2011 the El Segundo Brewing Co was created out of a love for beer. Hoppy craft beers are their signature. Rob Croxall, proprietor and brewer, was a hard-working aerospace finance guy who left a cushy corporate finance job with benefits to risk it all on craft beer. Fortunately it’s all been good. Rob says all the time, “My worst day here, still beats my best day there.” By any objective measure that is success!

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

Ben Ford of Ford's Filling StationChef Ben Ford officially earned his cooking credentials working at some of the country’s most established restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to the JW Marriott at L.A. Live in Downtown Los Angeles and there is a branch at LAX.

In 2012 he won the prestigious Cochon 555 – L.A. top award for snout-to-tail cooking with dishes like pork belly Benedict with soft poached egg, Fresno chili and bacon hollandaise.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts. Tapping into his childhood outdoor feasting memories, the book features step-by-step illustrated instructions for nine original menus with meals like a box-roasted spring lamb for 40, and a Cedar-planked Wild Sturgeon for 40 to 50 hungry guests.

Coffee Con 2014 Los AngelesCoffeeCon LA 2014 will be held on November 8th at the classic former home of Mack Sennett Studios in Silver Lake from 9:00 a.m. to 4:00 p.m. The Coffee Fest mixes music, food and coffee sampling from over 20 of SoCal’s finest roasters. Classes on coffee brewing and other coffee topics will run all day long.

CoffeeCon is the brainchild of noted coffee expert and author, Kevin Sinnott. After publishing his second book (The Art and Craft of Coffee) he realized that consumers still lacked the skills of hands-on brewing and the awareness of how different factors such as roast, the roasting method, roast profile and brewing technique have on even a single sample of coffee. CoffeeCon was created to stage a day-long hands-on educational and fun festival to address these topics and spread skills among consumers. The first CoffeeCon was held in 2011 in the Chicago area.

Claude Koeberle of Soliste WinesSoliste wines are the creation of Claude Koeberle, an acclaimed French master chef with impressive local credentials. Earlier in his career he was the executive chef at both Ma Maison and L’Orangerie. Limited releases of Pinot Noirs are their signature. Soliste wines are only available at select restaurants and direct from the winery.

Claude formed Soliste in 2005. His first release was Sonatera Vineyard Pinot Noir. He uses Old World Burgundian theory to create wines with finesse and balance that truly compliment extraordinary food. In Burgundy, a winemaker often reserves a barrel for their family and friends. They call this special barrel Soliste.

On Wednesday evening, November 12th Chef Florent Marneau (one of Orange County’s very best) is working with Claude Koeberle to present a Soliste Wine Dinner (five course tasting menu) at Marche Moderne in the Penthouse at South Coast Plaza. You can be sure this will be an extraordinary evening! A limited release Soliste wine will be matched with each course.

Jeniifer Morton of Blue PlateThe always on the go, Jennifer Morton, is a serial restaurateur who is always overflowing with creative ideas. She was the co-founder of the highly successful Divine Pasta Co. which supplied a range of fresh pastas to discriminating restaurants. Even the typically hard-to-please Italian chefs were big fans of the pasta.

Chapter Two for Jen was buying what is now Blue Plate on Montana Avenue and repositioning it as a full-service, neighborhood restaurant. Staying in Santa Monica (where she also resides) Jen then created the Blue Plate Oysterette, her homage to a New England seafood shack. A new Blue Plate Oysterette recently opened on W. Third St. in Los Angeles.

Blue Plate Taco, also in Santa Monica, is Ms. Morton’s take on costal Mexican fare using local ingredients with a distinctive California flair. Think crab guacamole with house-made chips and chicken tinga tacos with chipotle sauce and pickled onions. We’ll meet her.

Steve Samson of SottoChef Steve Samson of Sotto is no stranger to the show. His “Sopra at Sotto” dining series will have its second installment on November 4th. While Sotto specializes in Southern Italian cuisine, the Sopra series allows Chef Steve to explore the rich and diverse cuisine of various regions to the North. The second dinner in the series will spotlight the food of Piedmonte.

Piedmonte prides itself as the home of the famous white truffle. Guests will have the unusual opportunity to try these earthy truffles as a possible addition to two of Chef Steve’s favorite Piedmontese dishes.

Piedmonte is also famous for Barbaresco, Barbera and Barolo wines. Pairings for the evening will include these grapes.

Rob Croxall of El Segundo Brewing CompanyIn 2011 the El Segundo Brewing Co was created out of a love for beer. Hoppy craft beers are their signature. Rob Croxall, proprietor and brewer, was a hard-working aerospace finance guy who left a cushy corporate finance job with great benefits to risk it all on craft beer. Fortunately it’s all been good. Rob says all the time, “My worst day here, still beats my best day there.” By any objective measure that is success!

“So…we LOVE hops. To most people that means bitter beer. To us hoppy doesn’t particularly translate bitter. Here at ESBC we prefer to showcase the aromatic and flavor compounds of those glorious flowers. Our beers have firm bitterness, but tend to be more restrained than other West Coast IPA’s. We employ a dry-hopping regimen that borders on lunacy, which results in some very aromatic beers.”

Podcasts

Segment One: Show Preview with Guest Host Ben Ford and Producer Andy Harris
Segment Two: Chef Ben Ford Part One
Segment Three: Chef Ben Ford Part Two
Segment Four: CoffeeCon LA 2014
Segment Five: Soliste and Chef Claude Koeberle
Segment Six: Jennifer Morton
Segment Seven: Chef Steve Samson of Sotto
Segment Eight: El Segundo Brewing Co.