We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday. Christy Vega is our guest with a Los Lucadores Foo in hand.
Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the Los Angeles Council for C-CAP (Careers through Culinary ArtsProgram and also is a member of the National Board of Directors for C-CAP. In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago BeverlyHills (with proper social distancing of the tables.) Barbara shares the memorable experience with us.
Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The operating days, and hours, have just been extended. All seating on the 2nd level patio and in the main dining room is properly socially distanced. Proprietor George Barker and Executive Chef Jayro Martinez join us.
“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course nightly tasting Menu,) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.) We’ll meet Chef Dave Beran.
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 during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” As if restaurants didn’t have enough to contend with right now the insidious “Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago BeverlyHills(with proper social distancing of the tables.) Barbara shares the memorable experience with us.
She also provides us with an overview of C-CAP and the upcoming virtual culinary fundraising event (“A Taste of C-CAP – 2021 Virtual Annual Gala) they are presenting nationally on Thursday evening, April 29th with culinary celebrity Carla Hall as the honoree (and hosted by Marcus Samuelsson) and showcasing nationwide Celebrity Chefs. Giving options include a meal (delivered by Goldbelly) prepared by Chef Marcus Samuelsson or Chef Carla Hall to be finished in the home kitchen.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday. Christy Vega is our guest with a Los Lucadores Foo in hand.
Barbara Fairchild, a past inductee in the James Beard Foundation’s “Who’s Who in American Food & Beverage,” is the former, long-time Editor-in-Chief of Bon Appetit Magazine. She currently serves at the Chair of the L.A. Council for C-CAP (Careers through Culinary ArtsProgram) and also is a member of the National Board of Directors for C-CAP. In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago BeverlyHills (with proper social distancing of the tables.) Barbara shares the memorable experience with us.
Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The operating days, and hours, have just been extended. Proprietor George Barker and Executive Chef Jayro Martinez join us.
“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course nightly tasting Menu,) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.) We’ll meet Chef Dave Beran.
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 during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” As if restaurants didn’t have enough to contend with right now the insidious “Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Casa Vega in Sherman Oaks under the watchful eye of 2nd generation restaurateur Christy Vega has reopened again for full-service dining. Celebrating its 65th Anniversary in 2021 there will be a year of festivities honoring the late founder, Ray Vega, who passed away earlier in the year. Also new is a changing series of $5.00 Margarita Mondays served from 4:30 p.m. to 7:00 p.m. every Monday.
“The Foo Fighters taco has returned to Casa Vega through the end of April. Originally launched in December 2020 as the second installment of the restaurant’s charity band tacos (following the initial launch with Fall Out Boy in October), the special collaboration was cut short when the restaurant temporarily closed that month in response to new COVID restrictions. Now that Casa Vega has reopened for dine-in and take-out, the taco has returned as a special combo plate (Foo Fighters Especial) created by Foo Fighters lead singer Dave Grohl—inspired by his passion for smoking meat—as well as a cocktail.” The libation is the Los Lucadores Foo with a shot of La Gritona resposado, fresh lime juice and Modelo Especial.
“The profits from each taco are donatedto No Us Without You, a charity providing food security for undocumented back of house staff and their families created by Va’La Hospitality in the early weeks of the pandemic. As Casa Vega celebrates its 65th anniversary this year, expect more taco collabs and programming to be announced soon.”
Christy Vega is our guest with a Los Lucadores Foo in hand.
In normal times Barbara dines out frequently at a wide variety of restaurants. For the past pandemic year Barbara has stayed safely at home with restaurant dining on the far back burner. Barbara recently broke the fast with a celebratory birthday meal on the original patio of Spago BeverlyHills(with proper social distancing of the tables.) Barbara shares the memorable experience with us. She also provides us with an overview of C-CAP and the upcoming virtual culinary fundraising event they are presenting nationally on Thursday evening, April 29th with culinary celebrity Carla Hall as the honoree (and hosted by Marcus Samuelsson.)
Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines.
The operating days, and hours, have just been extended.
Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.
An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late.
The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.
The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.
The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.
“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.” An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoliin Santa Monica and the now departed, Dialogue (up to a 20-course, seasonally changing nightly Tasting Menu) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.)
“Pasjoli is an elevated French bistro from award-winning chef Dave Beran. The restaurant pays homage to French cuisine utilizing the bounty of produce available in Southern California. Rooted in classic French cuisine and inspired by Parisian markets, Pasjoli reflects Beran’s thoughtful cooking style, showcasing his creative touches on bistro fare.”
Prior to moving to California, Beran was the chef de cuisine at Alinea and executive chef at Next in Chicago where he received a James Beard Award for Best Chef Great Lakes and was named one of Food & Winemagazine’s Best New Chefs in 2014.
We’ll meet Chef Dave Beran.
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 which is a genuine concern as recovery slowly starts to happen.
Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.”
As if struggling restaurants didn’t have enough to contend with right now the regrettable “Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…
Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…
For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair.
Malibu winemaker JimPalmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. Palmer’s wine bested 3000 plus entries from around the Globe. He’s our guest along with Master Sommelier MichaelJordan, the Competition Chairman.
Judged in May using a point system, the wine competition saw 3,010 international wines tasted. Many varietals and price ranges were represented, with the point system acknowledging each varietal’s special attributes and providing a level of precision in the competition’s wine ranking systems, a benefit for the competition and wine enthusiasts.
Wines were tasted by an international panel comprised of judges ranging from Master Sommeliers to chefs to wine writers. There were a total of 168 Best of Class Awards, 572 Gold Medal Awards, 1,271 Silver Medal Awards and 736 Bronze Medal Awards.
“The wonderful thing about our competition is that you’ll find something for everyone among the winners,” said competition chairman Michael Jordan, Master Sommelier, Certified Wine Educator and director of global key accounts with Jackson Family Fine Wines. “From the complex with a higher-price point for the experienced palate to wonderful lower-price point wines for the novice, our winners represent a variety of wines.”
Jim Palmer points out there is a (not well known) rich history of wine-making in Los Angeles prior to Prohibition (which then put most L.A. wineries out of business.) He recommends the book, Los Angeles Wine:A History from the Mission Era to the Present by Stuart Douglas Byles.
Elizabeth just took the incredibly difficult “Advanced” certification test from the Court of Master Sommeliers. It’s in three parts, including service, theory, and blind tasting. She shared that humbling experience with us.
Earlier in the Summer the Grand hosted a special screening of the documentary, “SOMM”. It’s the first effort by filmmaker Jason Wise.
. “SOMM” tells the fascinating story of four sommeliers attempting to pass the rigorous and prestigious Master Sommelier exam. This test has one of the lowest pass rates imaginable. Elizabeth’s head sommelier at Spago (her previous post) is a Master Sommelier. She talked about hosting the screening (there was wine and abundant food stations) and her reaction to the highly acclaimed documentary.
Host Jet Tila and Producer Andy Harris preview the show.
Mark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.
Celebrity chefs from around the country and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers and fruit carving.
VIP and Regular Tickets are now on sale!
Jim Riley, the founder of Azunia Tequila joins us. In his spare time Jim is a professional off-road racer of some note.
This is a case study of how a boutique tequila company grows a brand in an environment dominated by cash-rich giants. Riley has built his brand with clever grass-roots marketing and being seen in the right places.
Azunia Tequila is organic and 100 per cent Weber Blue Agave. It is available in the styles of Platinum Blanco (great for cocktails,) Reposado, and Anejo.
Fukuburger has probably been the most successful and is still on the streets. A brick and mortar location for Las Vegas is in the plans. Sloppi Jo’s was a big success with the food critics but, ultimately, not a viable business model. Proprietress Jolene Mannina has parlayed this into other food projects for herself. In fact she’s the head of Culinary Arts for the upcoming “Life is Beautiful” Festival in Downtown Las Vegas. The originator of Slidin’ Thru has moved on but the truck still does events and catering and there is a bricks and mortar drive-through.
Elizabeth just took the incredibly difficult “Advanced” certification test from the Court of Master Sommeliers. She shares that humbling experience with us.
Earlier in the Summer the Grand hosted a special screening of the documentary, “SOMM”. It’s the first effort by filmmaker Jason Wise.
. “SOMM” tells the fascinating story of four sommeliers attempting to pass the rigorous and prestigious Master Sommelier exam. This test has one of the lowest pass rates imaginable. Elizabeth’s head sommelier at Spago (her previous post) is a Master Sommelier. She talks about hosting the screening (there was wine and abundant food stations) and her reaction to the highly acclaimed documentary.
With the backing of Keller she developed Cup4Cup, a healthy wheat flour-substitute which has gone national over the last two years. It’s carried in Williams-Sonoma stores and also available at the Bouchon Bakeries in Yountville, Beverly Hills, Las Vegas, and New York.
With the backing of one of his very loyal guests he later departed to open a venture of his own, Broadway by Amar Santana in Laguna Beach. Since opening in 2011 it’s been a hit with both the food critics and guests. The bar has also created its own loyal following for unusual libations and a welcoming atmosphere. Their superior Moscow Mule (not listed on the bar menu) is a thoughtful homage to the original version created in the late 30s in Hollywood and now using all fresh ingredients and from scratch ginger beer.
In 2007 Executive Chef Eric Klein (now a partner) was handed the keys to Spago Las Vegas by Wolfgang Puck and charged with freshening up the concept. This was quite a formidable assignment given that Spago is Wolfgang Puck’s flagship restaurant in Las Vegas! They celebrated their 20th Anniversary last year.
The restaurant is a busy café (with exhibition pizza oven) in the front and an elegant fine-dining restaurant in the back. The front patio opens onto the busy main Forum Shops walkway.
As with the Beverly Hills original Spago Las Vegas attracts the celebrity clientele in addition to sophisticated foodies. Chef Eric is the visible personality of the establishment.
Chef Eric’s first assignment in Las Vegas (after relocating from Beverly Hills) was SW Steakhouse at Wynn Las Vegas.
Michael Passmore is an elite class freshwater fish farmer in the Sacramento area. His Passmore Ranch is sustainable aqua farming and his clientele are discriminating celebrity chefs all across the country who he, unusually, supplies directly.
They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly established them as premium purveyors for top restaurants and Michelin-starred chefs around the country.
Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized domestic caviar.
Today Passmore Ranch is 86 acres and they raise fish in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. The ranch has a variety of open lakes and massive tanks used to increase the variety of sustainable fish they grow.
In the works is a plan to begin a thoughtful rollout of limited direct sales to serious home cooks. The info will be posted on their website.
Chef Jet and Producer Andy have been doing some noteworthy dining around…
Jet recently experienced the renovated Spago Beverly Hills which remains one of the bastions of fine dining in the West. The new look is more retro in the style of AMC’s “Mad Men” series. The servers are smartly attired in vests with ties.
Serving portions are by the numbers. One’s are the appetizers. Two’s are small plates and Three’s are big plates which you can share. Standouts for Jet are the grilled corn agnolotti and the veal steak tartar. Expensive but worth it…
Producer Andy reported on the new Connie & Ted’s on Santa Monica Blvd. in WeHo. This is Celebrity Chef Michael Cimarusti’s (Providence) greatly anticipated East Coast / New England-style seafood “shack” with his front of the house partner from Providence, Donato Poto, one of the most welcoming in the business. It’s housed in an architecturally significant new building. The front looks like a wave and the inside has the feeling of openness with an open kitchen.
Producer Andy was particularly taken with their lobster roll. You can get it hot or cold but Andy commented on the hot variation which is poached lobster served on a house-baked, toasted hot dog –style bun slathered in drawn butter. All breads and rolls are baked in-house including the oyster crackers for the three versions of clam chowder.
Special thanks to the incredible Sherry Yard for flying back early from Boca Raton to guest-host the show. You’re the absolute best.
The James Beard Awards, the Oscars of the food world, are presented annually in early May at Avery Fisher Hall at Lincoln Center. Chefs put on their finery and celebrate achievement in the culinary arts.
Sherry shared her insights on being both a presenter as well as an award recipient at The Beard Awards. She recounted a very funny story about what was going on backstage when celebrated French chef Jacques Pepin (Trustee Emeritus of The James Beard Foundation) announced her name from the stage for her first Beard Award in 2002 for “Outstanding Pastry Chef.”
