Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

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Show 384, August 1, 2020: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or the Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies

We reel in Executive Chef Craig Hopson for a chat.

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August 1: Farm Direct LA, Sea Level Restaurant & Lounge, Laura Theodore, Anchor Valley, The Hall Global Eatery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Local chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles.

We reel in Executive Chef Craig Hopson for a chat.

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Ashley Cates of Anchor ValleyAlways up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music.

Now, after eleven years partnering together, they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond which resulted in the launch of a new limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley.

Anchor Valley selections include Pinot Rose, Pinot Gris, Viognier, Pinot Noir, Cabernet Sauvignon and Petit Sirah.

Partner Ashley Cates pulls the cork on Anchor Valley for us.

Ahmed Labatte and Amar Santana of Vaca Restaurant GroupExecutive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded front patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. A selection of cocktails from master barman Michael Rooney, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The former full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of made-to-order (and customizable) Poke.

Chef Amar’s and Ahmed’s other pair of popular restaurants, Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach, are again accommodating guests with full-service patio dining and curbside pickup and delivery.

Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 334, July 27, 2019: Executive Chef Chris Garasic, Navy Proof Food and Spirits and The Westin Long Beach

Chef Chris GarasicNavy Proof Food & Spirits, located in the Westin Long Beach, is their newly debuted destination restaurant. A concept created by Howe & Brown Hospitality, the restaurant offers locals and travelers alike new-American fare and craft cocktails with bold flavors. Inspired by the history of maritime traditions and the sea, the cuisine emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat.

“Executive Chef Chris Garasic has combined the resilient spirit, sense of adventure and love with the sea, with local ingredients and modern techniques to create his beautifully plated and flavorful dishes. Highlights of the menu include Smoked and Crispy Fried Chicken, served with honey & green goddess dressing; Duck Confit Banh Mi, piled high with duck pate, pickled vegetables, and spicy aioli; and Fried Green Tomato with burrata & roasted beets for lunch.”

“Guests may enjoy a variety of entrees from the land or sea for dinner, including Dry Aged Organic Ribeye with potato rosti, black kale, and porcini jus; Roasted Zucchini Cavatelli topped with harissa, lemon, mint and creme fraiche; and Grilled Spanish Octopus accompanied by potato salad and green romesco.”

“As a graduate of Western Culinary School in Portland, Oregon, Executive Chef Chris Garasic joined Navy Proof after previously leading kitchens at Mucho Ultima, The Shade Hotel, and Malibu Farm Lido, and consulting for Rock’N Fish. Using his finely tuned culinary skills to develop menus that are both simple and unique, Chef Chris has continued to leave a lasting impression on the culinary industry for more than two decades.”

We gently pull executive Chef Chris Garasic out of his busy kitchen (Breakfast service is on…) for a chat.

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