Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part One

Dominick DiBartolomeo of the Cheese Store of Beverly Hills

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.”

“Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!”

“Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.”

The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024.

Proprietor Dominick Dibartolomeo is our guest with cheese slicer at the ready.

Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part Two

Dominick DiBartolomeo of the Cheese Store of Beverly Hills

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.”

“Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!”

“Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.”

The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024.

Proprietor Dominick Dibartolomeo continues as our guest with cheese slicer at the ready.

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.

Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip is our guest with all the details.

Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip continues as our guest taking a brief break from his busy kitchen.

Show 453, November 27, 2021: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part One

Al Mancini of the Las Vegas Review Journal

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al earlier this year embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He launched the weekly podcast, Food and Loathing focusing on a fresh approach conversing with Vegas food personalities and other local characters of note.

We’ll hear about the standout restaurants in the massive, newly opened Resorts World on The Strip. Also, the best in memorable sandwiches in Downtown and how the Vegas dining scene is bouncing back from the pandemic.

Al has been working the Vegas food scene for 20 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his insider’s Las Vegas update.

Show 453, November 27, 2021: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part Two

Al Mancini of the Las Vegas Review Journal

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al earlier this year embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He launched the weekly podcast, Food and Loathing focusing on a fresh approach conversing with Vegas food personalities and other local characters of note.

We’ll hear about the standout restaurants in the massive, newly opened Resorts World on The Strip. Also, the best in memorable sandwiches in Downtown and how the Vegas dining scene is bouncing back from the pandemic.in memorable sandwiches in the area and how the Vegas dining scene is bouncing back from the pandemic.

Al tantalizingly teased an innovative Las Vegas dining recommendation app that he’ll be launching in the new year. When it’s ready to go Al will be back on the show to discuss all the intriguing specifics.

Al has been working the Vegas food scene for 20 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al continues us with providing his insider’s Las Vegas update.

Show 414, February 27, 2021: The WEHO Sausage and Catering Co with Owner Peter Tulaney

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheese and artisanal accoutrements.

“Our fresh ground sausage patty sandwiches will elevate your traditional experience of a burger joint into an algorithm of flavors and aromas.”

WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out, delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m.

A weekend Brunch special sandwich is The (323.) It’s Applewood Smoked Salmon, Onion, Tomato, with Labneh and served on a Cranberry Walnut Loaf. A popular sandwich is The Marquis. It’s Lamb Merguez Sausage Patty with Roasted Bell Peppers, Arugula and Red Onion Salata with Harissa Aioli.

Executive Chef & Proprietor Peter Tulaney joins us to slice the house-made salamis.

Show 413, February 20, 2021: Trevor Faris, Proprietor, Hank’s Bagels – Sherman Oaks & Burbank

Trevor Faris of Hanks Bagels

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019. 

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Trevor opened a much larger, commissary location on Ventura Blvd. late last year to keep up. Chefs rave about these bagels and sandwiches.

The assortment of handmade bagels includes plain, poppy, sesame, salt, cinnamon raisin, onion, rosemary sea salt and everything. Spreads range from Scallion to Vegan Cream Cheese plus Lox. A popular Bagel Sandwich is the No. 2 with crispy fried egg, braised greens, gruyere, pickled peppers and aioli.

Chef Travis joins us with the bagel briefing.