Show 549, October 28, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Show 549, October 28, 2023: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Show 549, October 28, 2023: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris continues with us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

October 28: Chris Bianco, Buono’s Pizzeria, Adam Bell on the Jersey Shore, Commander’s Palace

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Frank Buono of Buono''s P{izzeria in Long Beach

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”

“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven. Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.”

Adam Bell of dataTV

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 473, May 7, 2022: “Ask the Chef” with Producer Andy Covering for Chef Andrew

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Show 328, June 15, 2019: The Manufactory at ROW DTLA, Building 3

Camden Hershberger of Tartine Bianco and the ManufactoryThe Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019.

The three chefs, all James Beard Foundation Award-winners and noted experts in their respective disciplines, are collaborating on all aspects of the project and together creating something truly unique and original.

“Tartine Bianco is predicated on the idea that every ingredient and product has a story, and the chefs endeavor to understand and respect that story. They’ve carefully cultivated relationships with purveyors and farmers like Cairnspring Mills, which sources from local grain farmers, Cream Co. Meats which provides meat grown sustainably and with superior flavor in mind, and Bianco DiNapoli’s California vine ripened and organically grown, canned tomatoes.”

Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco (the all-day restaurant) and Scott Boggs, Vice President of Operations for Tartine.

Show 306, January 12, 2019: Journalist Farley Elliott, Senior Editor, Eater L.A.

Farley Elliott at the KLAA StudiosFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

We’re starting off big with the 40,000 sq. ft. The Manufactory soon to launch in phases at Row DTLA in Downtown Los Angeles.

Show 281, July 14, 2018: Zach Brooks, Market Manager, Smorgasburg LA

Zach BrooksWe’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

“Prepare that sweet tooth! National Ice Cream Day happens once a year, and at Smorgasburg LA, we celebrate all summer long with the launch of Ice Cream Alley featuring over 10 popups from the best ice cream vendors that LA has to offer. Ice cream alley runs July 15 through Labor Day weekend, so don’t miss out on your chance to indulge in scoops, ice cream sandwiches, pops and more.”

Smorgasburg LA is open every Sunday on the five-acre site of the weekday Alameda Produce Market in Downtown Los Angeles, which is part of a larger, new development called ROW DTLA.

Each Sunday, find dozens of exciting food vendors at Smorgasburg LA, plus sophisticated shopping from the realms of design, craft, style, vintage, wellness, and more. Cultural events, pop-ups, and other surprises transform the vast site into a new node in Downtown LA’s burgeoning scene, and a unique destination for the region.

Show 241, September 16, 2017: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.

Chris BiancoChris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) project with many components in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson.

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him as he’s on his way to the Phoenix Farmers Market.