Show 274, May 19, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to an award-winning foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Earlier this year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel‘s Burger Land and author of Hamburger America ( revised and updated 3rd Edition just out) has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a local foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Program Note:
Our distinguished emeritus Co-host, culinary celebrity Chef Jet Tila, debuts as Alton Brown’s Floor Reporter on the reboot of Food Network’s long-running original Iron Chef America. The launch of the 10-episode new season is Sunday night, May 20th on Food Network. Take a look at the preview trailer.

All of this and much more absolute deliciousness on today’s overflowing show!

Play

Show 274, May 19, 2018: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys

Steve Dickler of Chefs ToysChefs’ Toys is no stranger to the listeners of the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs.

In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Earlier this year TriMark acquired Chefs’ Toys.

“Chefs’ Toys is proud to offer time-tested and commercial kitchen approved products from the best manufacturers in the foodservice industry. We are constantly testing and searching for new products to serve our customers’ needs. You can feel confident that when you buy a product from Chefs’ Toys it has been vetted, tested, and will meet your expectations. Although our roots are firmly planted in Southern California, our customer base continues to expand nationally.”

“With the acquisition of a major restaurant design firm in 2015, Chefs’ Toys beefed up its talent pool for consulting and design. As a result, we offer complete design services for restaurants, commercial kitchens and bars. From front of house to the most complex kitchen design requirements, equipment installation, and foodservice supplies fulfillment, our staff provides turnkey solutions for the foodservice industry.”

We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Play

May 19: Ali Rosen, Govind Armstrong, Proper’s Pickles, Chefs’ Toys, George Motz, Ricardo Zarate

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel’s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining.

Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!

The word “potluck” may inspire memories of church dinners and mystery covered dishes. But today’s potlucks are essentially outsourced dinner partieswhich make gathering around a shared table a cinch. Inside Bring It!,  the reader will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.

Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:

  • Pimento Cheese and Crab Dip
  • Snap Pea Salad with Parmesan and Bacon
  • Pistachio and Anchovy Pasta
  • Short Ribs with Quick Pickled Shallots
  • S’mores Bars

Each recipe includes a note called “How to Bring It,” for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won’t take hours to cook, or require special ingredients. They come together easily, hold well, and travel beautifully. They’ll have you rethinking the potluck.

Ali is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People.  Potluck was nominated for an Emmy as well as two IACP awards. She is from Charleston but currently lives in New York City with her young son & husband.

We’re potlucking in the kitchen with Ali.

Chef Govind Armstrong of Post and BeamThe Lobster is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong.

Situated at the corner of Ocean Boulevard and the Santa Monica Pier, The Lobster seafood restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the pier itself. Originally opened in 1923, it wasn’t until dishwasher-turned-owner, Mateo Castillo took the helm in 1950 that The Lobster became the quintessential “seafood shack,” so beloved by LA residents and tourists alike throughout the 1950’s, 60’s and 70’s.

The Lobster shut its doors for several years in the 1980’s and 90’s, before again being reinvented, expanded and reopened by a family of new investors in 1999. While the original structure was incorporated into the new building’s main entrance, The Lobster as it stands today is a modernly appointed, two-story cantilevered building with glass walls and seating for hundreds.

Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants in the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.

Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.

Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Bijan and Pejmon NooriLong Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. In early 2014 the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

The two brothers had already been making pickles for a long time under the guidance of their father, who was known for pickling anything and everything. Bijan and Pejmon also have been known to venture into unknown pickling territory for a few of their best customers, including products like Pickled Sweet Maui Onion with Habanero. Even their Famous Mixed Jar uses Persian Cucumber as opposed to your traditional Pickling Cucumber.

“You will never see dry dill seed or pepper-flakes floating at the bottom of your jar, but you will see pieces of fresh dill and large cloves of fresh garlic. While most pickling companies think it is okay for their products to be kept on dry shelves for months at a time, Proper’s Pickle believes in cold storage only. Proper’s Pickle is also a very strong believer in using only natural ingredients so they can deliver the vegetables and peppers they use in their best form.”

“There is only one drawback to developing the crispiest, freshest-tasting pickles on the planet: Anyone who tries them will never again enjoy just any ole’ pickle. Anyone who has tasted a Proper’s Pickle will always crave something better. Because “We Make a Proper Pickle.””

Steve Dickler of Chefs ToysChefs’ Toys is no stranger to the listeners of the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs.

In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys.

“Chefs’ Toys is proud to offer time-tested and commercial kitchen approved products from the best manufacturers in the foodservice industry. We are constantly testing and searching for new products to serve our customers’ needs. You can feel confident that when you buy a product from Chefs’ Toys it has been vetted, tested, and will meet your expectations. Although our roots are firmly planted in Southern California, our customer base continues to expand nationally.”

“With the acquisition of a major restaurant design firm in 2015, Chefs’ Toys beefed up its talent pool for consulting and design. As a result, we offer complete design services for restaurants, commercial kitchens and bars. From front of house to the most complex kitchen design requirements, equipment installation, and foodservice supplies fulfillment, our staff provides turnkey solutions for the foodservice industry.”

We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

George MotzMemorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends.

The Host of Travel Channel‘s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m.

Guests should expect burgers in the form of classic takes to mouthwatering modern renditions from six popup vendors, plus burger specials from Smorgasburg LA’s weekly vendors and more.

To add to the festivities Motz will be serving his famous Oklahoma Fried Onion Burger (a smashed patty with thin sliced sweet onion).

It’s definitely a two napkin affair!

Ricardo Zarate of Mo-Chica and PiccaSeveral years ago Chef Ricardo Zarate created quite a foodie sensation with his original Mo-Chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food.

Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas.

Once is a one-of-a-kind Peruvian Nikkei dining experience from Chef Ricardo Zarate. Once (on-seh), which means ’11’ in Spanish and symbolizes Ricardo Zarate’s spot in his line of 13 siblings, is inspired by the food of his native Peru.

Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Chef Ricardo Zarate’s childhood, the menu includes dishes such as Big Eye Tuna Sashimi Ceviche, with black truffle and kizami tigers milk; Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari; and Ox Tail Bibimbap, with black mint stew, tacu tacu rice, fried egg and plantains. To compliment the menu, there are 11 signature cocktails, including a Rum & Cola “slushee” machine for an irreverent, Vegas-style twist on a boozy classic.

Dinner nightly with the recently introduced Brunch on Weekends.

Andrew Gruel and his son WilliamChef Andrew Gruel is back with his Ask the Chef commentary. Chef Andrew was a judge this week at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for at-risk area High School seniors.

On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Awards Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 156, January 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s treat-filled, sumptuous but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing ewport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love inspirational entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 150,000 followers on Instagram.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 156, January 23, 2016: Steve Dickler, Founder & Co-Owner, Chefs’ Toys

Steve Dickler of Chefs ToysWe love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of distinctive trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business.

Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. At any given moment millions of dollars in equipment and supplies are in stock locally and ready for delivery.

Founder Steve Dickler, a working chef by background, is our guest.

Play

Show 156, January 23, 2016: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Continues…

Steve Dickler of Chefs ToysChefs’ Toys, the leading restaurant equipment and supplies company in Southern California, has recently acquired Michael Blackman & Associates. MBA, as the company is often referred to in the foodservice space, has been operating for over 30 years and is known as one of the top restaurant kitchen designers in southern California and nationally as well. With an impressive roster of customers, MBA has received numerous awards and accolades since its founding.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler, President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

With its acquisition of Michael Blackman and Associates, Chefs’ Toys offers full professional services including design, planning, consulting, and project management services for restaurants, bars, and commercial kitchens.

Play

January 23: Dean Kim, Timothy Hollingsworth, Newport Beach Restaurant Week, Chefs’ Toys, Edmond Cartojano

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s treat-filled, sumptuous but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 148,000 followers on Instagram.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Dean KimDean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable, artisan bread baker creating a superior, boutique product along with unmatched customer service. He’s just moved into a vastly expanded new production bread bakery with state-of-the-art equipment and ten ovens.

Dean actually has the enviable problem of having more business than he can comfortably handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

“An artisan baker is a craftsman who works with flour, water and salt rather than clay, stone or paint to create a work of art. And while the basic elements are the same and available to anyone, it’s the personal knowledge, experience and talent of the baker that helps create his own signature artisan breads.”

OC Baking Company‘s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. He works hand-in-hand with chefs to create artisan breads that complement their meals. Artisan breads, like fine wine and cheese, each have their own aromas, taste and structure that impact the overall taste of the food and wine.”

“OC Baking Company is dedicated to producing “the ultimate in artisan breads” for its customers that are as unique as the meals with which they are serving.”

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

Otium is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth. It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.

Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.

“Walk through the beautiful Plaza that sits between Otium and The Broad. Face Otium’s front patio. Walk left towards our far exterior wall. Turn your head right. Admire. Yes, THAT IS a Damien Hirst mural (“Isolated Elements”) adorning the outside of the restaurant.”

Opening next door to the Broad presents many exciting opportunities for Otium to identify itself first and foremost as a place for artistic expression in all its forms, and this has given me an amazing blank canvas to craft a very unique and exciting restaurant for Los Angeles,” –Timothy Hollingsworth

I’ve always been a great admirer of Damien Hirst’s work, so we were thrilled when we had the opportunity to include a mural of his as part of the restaurant’s design.” -Timothy Hollingsworth

We greatly anticipate Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values.

Dine Newport Beach Restaurant WeekCelebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st. Special prix-fixe menus are featured at over 60 participating establishments with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now! www.dinenb.com

In it’s 9th year, Newport Beach Restaurant Week was created by the Newport Beach Restaurant Association to drive business to its member restaurants and build awareness for the Newport Beach culinary community. The event not only introduces new business to restaurants, but also enhances the economic vitality of Newport Beach.

Newport Beach Restaurant Week is reported to be the top grossing culinary event for the City of Newport Beach. In 2015 it generated $4.6 million in consumer spending. Culinary sales tax revenue is impressively the 2nd largest sales tax generator in the City.

Steve Dickler of Chefs ToysWe love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of distinctive trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business.

Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. At any given moment millions of dollars in equipment and supplies are in stock locally and ready for delivery.

Co-founder Steve Dickler, a working chef by background, is our guest.

Chefs’ Toys, the leading restaurant equipment and supplies company in Southern California, has recently acquired Michael Blackman & Associates. MBA, as the company is often referred to in the foodservice space, has been operating for over 30 years and is known as one of the top restaurant kitchen designers in southern California and nationally as well. With an impressive roster of customers, MBA has received numerous awards and accolades since its founding.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler, President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

With its acquisition of Michael Blackman and Associates, Chefs’ Toys offers full professional services including design, planning, consulting, and project management services for restaurants, bars, and commercial kitchens.

Edmond CartojanoOur Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s a powerful tool…

A key Social Media influencer in Orange County is foodie Edmond Cartojano of the Daily Food Feed blog. He’s food obsessed just like the rest of us.

Edmond has an incredible 148,000 followers on Instagram and he’s not done yet. His passionate followers were all developed organically which adds more credibility to his efforts.

We’ll get the scoop on how all of this came about and what’s in store for the future. We know Edmond loves ice cream, too, so there is a lot to chat about…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed