November 26: Paul Feig, Ross Pangilinan & Nick Weber, Lady & Larder

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Now that the Thanksgiving feast 2023 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Paul Feig shot by Frank Micelotta

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini.

“Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.”

“Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.”

Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant, and varied, leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration for the Thanksgiving trimmings.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 499, November 12, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew continues to share his genuinely useful Thanksgiving cooking tips. If you find a turkey to your liking the question then is to spatchcock or not…Side dishes, including the stuffing, make the Thanksgiving table and Chef Andrew, of course, has some tasty thoughts. Next week the Turkey Day conversation continues with a focus on amping up the side dishes.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats.

Show 495, October 15, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Last week Chef Andrew got into a well-received, informative discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will speak about how margarine fits (or perhaps doesn’t fit) into the commercial and home kitchen.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats.

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce.”

“The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a break from his busy kitchens and joins us.

Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce.”

“The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a further break from his busy kitchens and continues with us.

Show 479, June 18, 2022: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

Show 455, December 11, 2021: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

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. This week’s (Holiday Cooking) question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats. Be listening in January for another opportunity to be awarded a package of six USDA Prime Streaks from West Coast Prime Meats.

The Winning (multi-part) Holiday Cooking Question:

“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.”

“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”

“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”

Show 438, August 14, 2021: Chef & Partner Dominique Crisp, Saso, Pasadena Part One

Dominique Crisp of Saso

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques. Previously he helmed the kitchens at the beloved seafood restaurants, L&E Oyster Bar in Silver Lake, CA and Blue Plate Oysterette in Santa Monica, CA.”

“At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.”

“I want coastal cuisine from Baja to Alaska to shine by showcasing farmers, fishermen and butchers we work with,” says Dominique Crisp. “We need to reconnect with food as much as we need to reconnect with each other.”

“Dominique’s goal is to emphasize the relationships he’s built with artisanal purveyors to continually develop Saso’s narrative. Not entirely a “Basque restaurant,” Saso aims to bring the energetic nature of Basque Country dining to Los Angeles with a foundation of sustainable Pacific coastal cuisine.”

“Diners can expect rotating local whole fish options, a variety of niche oysters, dramatic bar creations, flaming Spanish coffees, and an extensive reserve wine list sourced from all over the globe.”

“A charcoal Josper oven imported from Barcelona gives life to dishes such as a Navarra-style Bone-in Wagyu Tomahawk and Alaskan Mussels with fennel, charred leek, and chistorra. The ‘Rolls Royce of charcoal ovens,’ the Josper features a unique enclosed-bbq design, which offers varied levels of heat and char for a distinct wood-fired flavor without sacrificing moisture.”

On August 24th (Tuesday) Saso will be serving Dinner nightly Tuesday through Sunday. (Closed on Monday.) Lunch is Friday, Saturday and Sunday with Happy Hour on the menu those same days.

Chef Dom takes a break from prep in his busy kitchen to join us.

Show 430, June 19, 2021: Restaurateur and Chef Geraldine Gilliland, Lula Cocina Mexicana, Santa Monica

Geraldine Gilliland

Chef Geraldine Gilliland, dog lover, animal activist, Chef, and owner of Lula Cocina Mexicana in Santa Monica is celebrating Lula’s 30th anniversary this year on the evening of July 2nd. Geraldine’s lifelong love affair with Mexican cuisine culminated in 2019 with the publication of “The Lula Cookbook”, a collection of her favorite recipes in traditional Mexican cuisine and modern interpretations of classics, and of course some original dishes as well. Witty and charming with a commonsense approach to cooking, Geraldine takes the reader through a few of her favorite recipes in each section of the book and explains tips, tricks, and short cuts the modern home Cook can employ in their own kitchen to execute some of these dishes as well as improvise and put a personal spin on the dishes.

“Being originally from Belfast, Northern Ireland, and from a family of plain home cooking, it’s safe to say Geraldine entered a whole new world with Lula. It’s been a wonderful journey. Her love of Mexican cuisine started when one of the cooks at her original Gilliland’s Café would cook their own meals. That is what first attracted her to the flair and flavors of traditional Mexican cuisine.”

“One day, as Geraldine was casually flipping through the latest edition of Bon Appétit magazine, she stumbled upon an article that profiled the best female Mexican chefs of the time, including Lula Bertran. So, she called up the editor and asked her which of these chefs she would recommend to teach her true Mexican cooking. Without missing a beat, she told her to call Lula. The rest (as they say) is history!”

Friends of Lula’s are invited to the evening anniversary festivities on Friday, July 2nd. Reservations are limited to ensure the comfort of all guests. Please call Chuck at 310.392.5711 for availability info & reservations.

Geraldine joins us with a house Margarita in hand.

Show 419, April 3, 2021: Restaurateur and Nightlife Impresario Brent Bolthouse, The Bungalow Kitchen

The Bungalow Kitchen is James Beard Award-winning chef Michael Mina’s and hospitality veteran Brent Bolthouse’s freshly debuted joint partnership in Southern and Northern California. The Bungalow Kitchen is a new social dining experience and community clubhouse with two waterfront locations, one in Long Beach, California at Belmont Shore (2nd & PCH) with its second location in Tiburon (5 Main Street), California. The Bungalow Kitchen brings a chic and bohemian atmosphere, and features creative California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.”

“The Belmont Shore location is designed by local Venice, CA based design firm Studio Collective.

The 10,000 square foot venue has an eclectic, residential vibe rich in custom furnishings and layered with unique artwork. Designed with the intent to create an atmosphere of attending a fabulous dinner party, The Bungalow Kitchen Belmont Shore is unlike anything loyal fans of The Bungalow (Santa Monica and Huntington Beach) brand have seen previously.”

“This specific venue gives the nod to the rich architectural history and the punk-rock edge of the Long Beach community. It puts a unique and utterly contemporary spin on the traditional Craftsman bungalow, maintaining certain classic structural elements (wood plank ceilings, large fireplaces, a covered porch) while simultaneously taking a sledgehammer to others and exposing what remains (wood stud and plywood walls, concrete floors, select structural members) and adds the sort of hip, eclectic furnishings one might expect to find in a local musician’s home lend this location an ambiance that is at once comforting and industrial, with a rock-and-roll twist.”

Brent Bolthouse joins us.