Show 436, July 31, 2021: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors. The restaurant is intimate and seating is a mix of banquettes, high wood tables, and tall backed stools at the bar for those who like front row interaction with some of the best in the cocktail biz. Limited sidewalk seating is still available on a first come, first served basis.”

“The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. Those two had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.”

“Executive Chef Cory Bidwell’s comfort food-driven menu largely changes seasonally while some of the perennial favorites remain with The Hatch year-round. The wood-fired rotisserie is the focal point of The Hatch’s small, open kitchen, and the chef team is always happy to chat with guests passing by the window. Sauces are made in-house daily and longer-term projects like their fermented hot sauce and pickled seasonal produce keep the culinary team busy. Daily specials like fried chicken, smoked beef ribs, and braised lamb shanks are available until sold out!”

Eric and Maggie have just launched Della’s (wood-fired pizza & cocktails) next door to The Hatch under the culinary direction of Chef Cory.

Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail in hand.

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Show 433, July 10, 2021: Restaurateur Mike Smith, Chicken Ranch, Palm Springs

Mike Smith of Chicken Ranch

For proprietor Mike Smith at Palm Springs’ Chicken Ranch (a locals’ favorite) preparing good food is simple. “It starts with great ingredients sourced from local farms who apply sustainable, eco-friendly standards to their craft. Chicken Ranch’s rotisserie chicken, crisp, delicious salads and savory, succulent sides are prepared carefully and artistically, with respect to seasonal ingredients, flavors and seasonings. Chicken Ranch is committed to keeping it fresh; bringing farm-fresh produce and free-range poultry from local farms to every guest’s plate.”

Chicken Ranch offers full-service with shaded patio seating with misters. Also a full bar with beer, wine, cocktails and spirits. It’s dog friendly.

The ruler of Chicken Ranch’s roost, Mike Smith, joins us.

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August 17: Adam Perry Lang, Lawry’s The Prime Rib, Lemonade, Moscow Mules, Angels / Ducks Catering

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine

Please join us each week at our new starting time of 10:00 a.m.

Jet and Producer Andy previewed the show now in it’s 11th month on AM 830 KLAA. Thanks to all of our loyal listeners for your support! We love your positive feedback.

On August 24th we’ll be broadcasting from the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica from 10:00 a.m. until 12 Noon. Melissa’s will be there roasting Hatch Chiles. They will also be sampling the best creations from the Melissa’s Hatch Chile Cookbook.

Bristol Farms will also be sampling their propriety Hatch Chile creations from Bristol Kitchens in the store.

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, is with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

Alan Jackson of LemonadeChef Alan Jackson has an extensive background in fine dining and high profile event catering. In 2008 he opened his first Lemonade in West Hollywood. Downtown Los Angeles followed within days. He characterizes it as a modern cafeteria serving Southern California comfort food.

The concept has caught on quickly. The 11th location, the first in Orange County, will launch next week in Fashion Island in Newport Beach. Fashion Island will have a wood burning oven for roasting vegetables and flatbreads and a rotisserie for preparing whole roast rib-eye, leg of lamb and chicken. It will be a destination for dinner.

On National Lemonade Day, Tuesday, August 20th, Lemonade will donate all proceeds of lemonade sold at all of their locations to The Painted Turtle. The Painted Turtle is a non-profit dedicated to providing life-changing camp experiences for children with serious medical conditions.

In late October The Lemonade Cookbook will be released It was written by Alan Jackson and award-winning cookbook author JoAnn Cianciulli.

Gina Doyle of Lawty's The Prime RibLawry’s The Prime Rib is celebrating the 75th Anniversary of the original restaurant on Restaurant Row in Beverly Hills this year. Gina Doyle, the General Manager, is with us to talk about this memorable landmark operation that is still proudly family-owned.

Gina has the honor of being the first female GM in the company at The Tam O’Shanter Inn and now at the flagship Lawry’s The Prime Rib in Beverly Hills. All of the employees at the restaurants are known as co-workers but Gina started as a server at Lawry’s.

Change at Lawry’s doesn’t come easily, or taken lightly, but a new menu item was introduced this month. It’s the first new entrée in some two decades! It’s a grilled Lawry’s Ribeye Steak! Every Ribeye is grilled to order. The steak is served with Scallop Potatoes and Crispy Fried Onions.

Adam Perry Lang BBQ at Jimmy Kimmel Live studios in HollywoodAdam Perry Lang is a well-known fine-dining chef from New York. Along the way he developed a fascination with grilling meats and serious BBQ. Until Sept. 5th on Tuesday, Wednesday, and Thursday from 11 a.m. to 3:00 p.m. Chef Lang is in back of the “Jimmy Kimmel Live” Theater in Hollywood serving his award-winning grilled meats at his Back Lot BBQ.

He’s working off a 45-foot trailer housing his custom BBQ, a chimney, and smoker.

His best-selling BBQ cookbook, Serious Barbecue, is finally back in print. It’s also for sale at the Back Lot BBQ. If you buy it there Chef Lang will autograph it for you.

Moscow MuleThe Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.

The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.

An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion is with us to
profile their distinctive Moscow Mule.

It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.

The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur regular roving travel correspondent, Kedric Francis, joins us. Kedric is the debonair Executive Editor of both Coast Magazine and The Orange County Register Magazine.

A hot button issue in dining is the advisability of kids in fine-dining restaurants. Is it ever appropriate to restrict guests in a restaurant to adults? Is it even right for the restaurateur to make this call? Kedric and Chef Jet get into a roundtable discussion on this. How do you feel ?

Are special Children’s menus in restaurants a good thing? That’s discussed, too.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK
Segment Three: Alan Jackson, Chef/Proprietor of Lemonade Part One
Segment Four: Alan Jackson, Chef/Proprietor of Lemonade Part Two
Segment Five: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills
Segment Six: Chef Adam Perry Lang
Segment Seven: Gabriel Dion, Bar Manager at Broadway by Amar Santana, Laguna Beach
Segment Eight: Kedric Francis, Executive Editor of Coast Magazine and Orange County Register Magazine