Show 415, March 6, 2021: Restaurateur Kate Failor of Hudson House, Redondo Beach

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

“In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born.”

“With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from Pastry Chef Lindsay Miller’s A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Play

Show 411, February 6, 2021: Anthony Zaller, Esq., Zaller Law Group Part One

Anthony Zaller of Zaller Law Group PC

Anthony Zaller, Esq. is the principal of the Zaller Law Group, PC based in El Segundo. His boutique firm specializes in representing restaurants in labor and employment issues specifically related to California. His firm is a partnered law firm of the California Restaurant Association. He serves on the Los Angeles Chapter of the Board of Directors of the California Restaurant Association and also is the Chair of the California Restaurant Association Foundation.

As the restaurant business in California ever so slowly begins to recover Anthony joins us to preview the top employment law issues facing California restaurants in 2021.

Play

Show 411, February 6, 2021: Anthony Zaller, Esq., Zaller Law Group Part Two

Anthony Zaller of Zaller Law Group PC

Anthony Zaller, Esq. is the principal of the Zaller Law Group, PC based in El Segundo. His boutique firm specializes in representing restaurants in labor and employment issues specifically related to California. His firm is a partnered law firm of the California Restaurant Association. He serves on the Los Angeles Chapter of the Board of Directors of the California Restaurant Association and also is the Chair of the California Restaurant Association Foundation.

As the restaurant business in California ever so slowly begins to recover from the impact of COVID 19 Anthony continues with us explaining the top employment law issues facing California restaurants in 2021.

Play

Show 409, January 23, 2021: Rob Rubens, Founder & Head Distiller, R6 Distillery, El Segundo

Rob Rubens of R6 DistilleryR6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Tap) inspired distillery for everyone to enjoy in 2014.”

“Our process is quite different than most. We use only the purest form of our distillate when producing spirits. This is where most take short cuts and compromise the quality of the product. But we’re about quality – and our promise to you is just that. Each bottle of spirits will be crafted from the “hearts” of our distillate. We stick to doing what is right and what is authentic.”

New is the California Mule in a can and FDA certified hand sanitizer originally created to help mitigate the initial shortage last March with the onset of the pandemic.

Rob is particularly proud of his R6 Blue Corn Bourbon Whiskey aged in new American charred oak barrels. It has already won numerous awards. It’s probably the first “legal” Bourbon created and distilled in Los Angeles County.

In the interests of safety and complying with all COVID 19 restrictions R6 Distillery is open exclusively (Friday through Sunday) for bottle purchases and cocktails & beer to go. The online store can ship R6 spirits to any California address.

 

Play

Show 401, November 28, 2020: Rob Croxall, Brewmaster & Proprietor, El Segundo Brewing Co., El Segundo

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before the initial “Stay at Home” they celebrated their Year Anniversary.

Under the new L.A. County guidelines they are closed (again) for dine-in but are open with vigorous sanitary protections for takeout and packaged beer sales seven days a week. On the menu are a variety of original pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Also on the menu are Family Meals.

The Taproom at the Brewery is closed (under current regulations) but the ESBC’s styles are available To-Go for pick-up from 12 Noon to 8:00 p.m., Wednesday through Sunday.

Proprietor Rob Croxall joins us to update beer to-go at the El Segundo Brewing Co. and food specials to-go at The Slice & Pint. He’ll also preview the pending release of On The Horizon (A West Coast IPA.)

Play

Show 388, August 29, 2020: Chef Christine Brown, Pacific Standard Prime and Co-Chair – 20CHEFS: A Socially Distanced Fundraiser

Christine Brown of Pacific Standard PrimeBeacon House Association of San Pedro is an all-male alcohol and drug treatment facility established in 1970 by a South Bay minister and a merchant seaman. The non-profit’s mission is to assist men recover from the diseases of alcoholism and addiction to other drugs. For this year their annual fundraiser will be 20CHEFS : A Social Distanced Fundraiser.

Supporters are encouraged to bid (online) for very special meals for a maximum of 10 guests created and prepared by prominent area chefs that are served at the buyer’s residence or at the chef’s restaurant. Celebrity Chef Andrew Zimmern of Food Network fame will be donating one of these dinner experiences. Chef Zimmern’s dinner for ten has already sold for a cool $25,000. Zimmern has now graciously added a second dinner for the bidding. The bidding for each of the other chef dinners for ten starts at $5,000.

Chef Christine Brown of the newly opened Pacific Standard Prime in Redondo Beach is Co-Chair of the benefit and one of the participating chefs cooking a meal for ten lucky guests. Chef Cristine puts down her tongs and joins us with all the 20CHEFS details.

Play

Show 383, July 25, 2020: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club

Steve Livigni of Scenic Route and the Caravan Swim ClubRestaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the inaugural, more casual sister brand of Proper Hotel group.

“The first restaurant to launch there is the breezy Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequilas.”

Think The June Chop Salad with brentwood corn, avocado, cotija cheese, lettuce, cilantro, onion and tomato. Indulge a bit with the Tropical Agave Tart with tequila caramelized pineapple, custard, spices and a dollop of coconut lime whip.

Scenic Route is the future, all-day Lobby restaurant. Opening date in the next few months.

Steve Livigni is our guest with all the enticing details.

Play

Show 369, April 18, 2020: El Segundo Brewing Co. & ESBC The Slice & Pint

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Also value-priced Family Meals and weekly specials like Chicken Parmesan with a side of Spaghetti.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Play

Show 365, March 21, 2020: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One

Vanda Asapahu of Ayara Thai CuisineChef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you.

“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries.”

Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition bWestchestery using home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer.”

“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has given Vanda the experience to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brought back to share at Ayara Thai.”

Chef Vanda is our guest with all the tempting menu details.

Play

Show 365, March 21, 2020: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two

Vanda Asapahu of Ayara Thai CuisineWe’re continuing our interview with Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester who is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. It’s a wonderful, walk-around charity tasting event on the field of the iconic Rose Bowl.

In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Think Laab Duck with roasted duck breast, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili and toasted rice.

“With family recipes and cooking styles passed down through generations, the Asapahu family of Ayara Thai is pleased to offer a taste of authentic Thai food, where quality is never compromised. Using the freshest ingredients, each dish is prepared from scratch and enhanced individually by herbs and spices to ensure the boldest, most genuine flavors.”

Chef Vanda continues with all the tempting To-Go and Delivery menu details.

 

Play