Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots.

Chef Wes Whitsell continues with us.

Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots.

Chef Wes Whitsell is our guest.

Show 369, April 18, 2020: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Show 325, May 25, 2019: Private Chef & Emmy-Award winner Lara Lyn Carter with Skinny Southern: 90 Reinvented Classics Without The Guilt! Part One

Cookbook Author Lara Lyn CarterPrivate chef and Emmy-Award winner, Lara Lyn Carter is considered Georgia’s go-to authority on Southern entertaining. Her impressive, debut cookbook is Skinny Southern: 90 Reinvented Classics Without The Guilt!

The recipes in this cookbook don’t just “lighten up” Southern food-they offer gluten-free and paleo options as well. It’s the Southern cuisine you know and love, at it’s very finest. Bring on the Shrimp & Grits.

“With 90 reinvented Southern Classic entrées such as truffle and rosemary chicken, or grilled lamb with sweet onion sauce; dabble with the citrus vinaigrette; sample the seafood gumbo, the quinoa salad, or the spaghetti squash with pecan truffle oil and herbs. You won’t regret it!”

“Lara Lyn’s converted to healthy, clean cooking and shares her vast experience and array of healthy Southern recipes in this groundbreaking cookbook, an invaluable addition to any health-conscious kitchen. Get a taste of this satisfying lifestyle with Lara Lyn’s Olive Pecan Dip, Shrimp and Grits & Classic Southern Pound Cake.”

Show 305, January 5, 2019: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant (surprisingly not named after the State) in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

This year Georgia’s will add a 2nd location in Long Beach at the Long Beach Exchange.

 

 

Show 72, May 17, 2014: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” The food is Mexican with a Southern twist.

Look for standouts including the Short Rib Enchiladas, Texas Brisket, and the Chipotle Fried Chicken. How about Maple Bacon Churros…? Ask about the one pound Dinosaur Bone!

You can find Chef Mike at every “First Friday” in Downtown Las Vegas. It’s a lively scene that brings Downtown culture alive with local food, art, and music.

Show 8: December 8, 2012: Gisele Perez

Contributor to OKRA, the official publication of the Southern Food and Beverage Museum and a New Orleans native. Also is the chef/proprietor of Small Pleasures, a full service boutique catering company based in Los Angeles/

Oysters Rockefeller is a perfectly rich dish for the Holiday table. It originated at Antoine’s in New Orleans. Last Spring, Gisele revisited Antoine’s to get a fresh take on this classic dish.

New Orleans food writer Tom Fitzmorris shared with her his replica recipe for Antoine’s Oysters Rockefeller as contained in his book, Hungry Town, A Culinary History of New Orleans. Fitzmorris confided that it took him over 50 tries to develop a recipe that he was satisfied with. He must have been on the right track because a “fifth generation proprietor of Antoine’s calls it “embarrassingly close” to the real thing.” Surprisingly bacon and spinach are not in the original classic recipe!