Show 369, April 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show

Play

Show 369, April 18, 2020: El Segundo Brewing Co. & ESBC The Slice & Pint

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Also value-priced Family Meals and weekly specials like Chicken Parmesan with a side of Spaghetti.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Play

April 18: El Segundo Brewing’s The Slice & Pint, A Market, Farley Elliott, Wing Lam, Georgia’s Restaurant, Steve Samson

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

 

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

 

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley Elliott at the KLAA StudiosFarley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Additionally Farley is the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about that ever-popular, versatile & economic protein, chicken.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 361, February 22, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now a salivating preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Tom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Most recently it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chef Matt Ranney was previously at Village Idiot. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary with a slice and pint (maybe some wings, too?).

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to significant listeners’ inquiries. Cashless restaurants are around but don’t seem to be gaining momentum and support locally. Is it hospitable to refuse cash? We’re also reeling-in what extra ingredients go into making the ultimate Tuna Melt. We’ll “Ask the Chef.”

Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.” Owner/Winemaker Steve Lutz pulls the cork on Lenne’ Estate for us.

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

Play

Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part One

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected (housemade) blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

Play

Show 361, February 22, 2020: ESBC – The Slice & Pint, El Segundo Part Two

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

“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…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman NaturalNiman Ranch • Petaluma Farms • Grande CheeseEzzo Pepperoni King Arthur FlourStanislaus TomatoesCreekstone FarmsBeyond MeatMama Lil’s Pickled PeppersCalifornia RancherMcConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney continue with us…

Play

February 22: Tom Bergin’s, El Segundo Brewing Company’s The Slice & Pint, Lenné Estate

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part One
Segment Three: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part Two
Segment Four: ESBC – The Slice & Pint, El Segundo Part One
Segment Five: ESBC – The Slice & Pint, El Segundo Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part One
Segment Eight: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part Two

Now a salivating preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Tom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Most recently it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Chef Matt Ranney was previously at Village Idiot. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary with a slice and pint.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to significant listeners’ inquiries. Cashless restaurants are around but don’t seem to be gaining momentum and support locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

Lenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.” Owner/Winemaker Steve Lutz pulls the cork on Lenne’ Estate for us.

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

Erik Punzalan of Tom BerginsTom Bergin’s located on S. Fairfax Avenue in Los Angeles (just south of Wilshire Blvd) is a landmarked institution. Also famous as the “House of Irish Coffee.” Opened in 1936 it holds one of the area’s longest continuously running liquor licenses. It even has its own parking lot – a true, but convenient, rarity in Los Angeles these days.

It’s had its ups and downs since the 2nd owner in its long history sold the establishment in 2011. Last year it was threatened with certain demolition but the new, astute property owners listened to the outpouring of community support and has reopened it under the culinary guidance of Chef Erik Punzalan (ex-Firefly.) We’ll meet him.

Tom Bergin’s is also known for the shamrocks (inscribed with names) covering most walls and the ceiling. The shamrocks, over the years, were awarded to loyal customers. Of course, many celebrities from Hollywood and professional sports are among the recipients of a coveted shamrock.

For now it’s Dinner nightly and opening @ 11:00 a.m. on Sunday for Brunch and then serving continuously until 1:00 a.m. To streamline service guests order at the oval bar and a server efficiently brings your meal to you.

The food is elevated Irish pub food that is both tasty and fairly priced. A generous portion of Shepherd’s Pie (short rib, seasonal veggies, Reggiano, mashed potatoes and gravy) goes for $14. A standout dessert is the Dutch Apple Pie (baked in-house) with housemade Bailey’s Ice Cream.

Of course the ample bar is well stocked with Irish Whiskey, Scotch, Bourbon & American Whiskey, Rye Whiskey, Tequila, Gin and Rum.

For something different in a cocktail try the Paloma. It’s Altos Blanco or Del Maguey Vida Mezcal, grapefruit bitters, grapefruit soda and Tajin rim.

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their year anniversary. On the menu are a variety of appealing pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. In addition to whole pizza options there is a daily changing selection of 5 varieties by-the-slice. There is even a 12” pizza option that has a gluten-free cauliflower crust.

A house specialty is chicken wings with a flair. The wings are fried and tossed with a choice of buffalo sauce, pesto, CA Rancher Hog Wild BBQ Sauce or Santa Maria Dry Rub. The wings are served with the expected blue cheese or ranch dressing.

Chef Matt Ranney was previously at Village Idiot.

Matt Ranney of El Segundo Brewing Conpany and the Slice and Pint“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…simple as that.”

The Slice & Pint is proud to partner with these local providers:

Coleman NaturalNiman Ranch • Petaluma Farms • Grande CheeseEzzo Pepperoni King Arthur FlourStanislaus TomatoesCreekstone FarmsBeyond MeatMama Lil’s Pickled PeppersCalifornia RancherMcConnell’s Ice Cream

Let’s not forget the styles of El Segundo Brewing Co’s award-wining craft beers available. On any given day there are a dozen selections available on tap including Broken Skull IPA. Also a full menu of rotating guest craft beers on rap.

“Hop forward beers make up an overwhelming portion of what we do at El Segundo Brewing Co. Mostly because that’s what we want to drink. Our beers showcase the best of what the industrious and creative growers around the world have accomplished in the past few decades. Hop varieties like Citra, Mosaic, Nelson, Simcoe to name a few. Amazing aromas of citrus, pine, tropical fruits, and just dankness explode out of the glass when these beers are young.”

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the year anniversary.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment where we respond to listeners’ inquiries. Cashless restaurants are around but don’t seem to be going momentum locally. Is it hospitable to refuse cash? We’ll “Ask the Chef.”

Steve Lutz of Lenne EstateLenné Estate grows distinctive Pinot Noir vines in the Yamhill-Carlton AVA. Owner Steve Lutz began his wine career in Napa Valley, working cellars and managing tasting rooms for the Mondavis and Bill Harlan in the 1980s. He and his English wife Karen moved to Oregon in 1998, and began scouting vineyard sites after Karen inherited some money from her father Lenny, for whom the winery is named. Steve knew instantly when he had found the right site—poor soils and south-facing hillsides at 420-575 feet elevation are ideal for world-class Oregon Pinot Noir—and he planted his first vines in 2001. Six long years later, the vineyard finally achieved a normal fruit set, and Steve opened a tasting room on site.”

“Lutz is fond of boasting that his steep, 20.9-acre hillside vineyard has the poorest soil in Yamhill County—the ancient, nutrient-poor Peavine variety, which limits vine vigor and forces the plants to root deep into the earth and struggle for survival. Thousands have died, but the carnage is worth it; the dry-farmed vines that do survive produce small, naturally concentrated berries that yield distinct mocha aromatics, and rich mid-palate texture. The estate is planted to five clones of Pinot Noir (Pommard, 777, 115, 114, and 667), ranging in age from 13-16 years.”

“Steve Lutz crafts the Lenné Estate wines with a minimalist’s restraint, seeking to showcase the vineyard’s unique terroir. Minimal oxidation, no centrifugal pumping, and only 11 months in a maximum of 35% new oak allow him to get the wines into the bottle as intact as possible.”

“Lenné produces Pinot Noir under three labels: Le Nez (representing the estate vineyard), Lenné cinq élus (a blend of the best barrel from each of the five clones), and Lenné Estate, which includes a barrel selection of the best wine from the estate, as well as clone-specific bottlings—Karen Pommard (named for Steve’s wife), Jill’s 115 (named for Karen’s mother), Eleanor’s 114 (named for Steve’s mother), and Kill Hill (a blend of 114 and 667 from the hillside with the highest vine mortality rate). Total annual production is 1500-2000 cases.”

Steve Lutz pulls the cork on Lenne Estate for us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part One
Segment Three: Tom Bergin’s, Los Angeles – Executive Chef Erik Punzalan – Part Two
Segment Four: ESBC – The Slice & Pint, El Segundo Part One
Segment Five: ESBC – The Slice & Pint, El Segundo Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part One
Segment Eight: Winemaker & Proprietor Steve Lutz, Lenné Estate, Yamhill, Oregon Part Two

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!

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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.

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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.

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