Show 369, April 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El 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 Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-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. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

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

Play

Show 369, April 18, 2020: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve and Family have also established two non-profits – The Rossoblu Relief (to benefit their furloughed employees) and FeedLoveLA (with Ori Menashe & Genevive Gergis of Bestia and Bavel and Christian Page & Elia Aboumrad of Cassell’s) to serve meals to the community.

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Play

April 18: El Segundo Brewing’s The Slice & Pint, A Market, Farley Elliott, Wing Lam, Georgia’s Restaurant, Steve Samson

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El 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 Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-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. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

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

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

 

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

 

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El 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 Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-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. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

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

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 “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.

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

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley Elliott at the KLAA StudiosFarley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Additionally Farley is the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

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.

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about that ever-popular, versatile & economic protein, chicken.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 302, December 15, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie graciously shares some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival in Downtown Las Vegas which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a resounding success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 302, December 15, 2018: Valentino Ristorante, Santa Monica

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s trendsetting Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is properly credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with very successful restaurants of their own polished their skills earlier in their careers in the Valentino kitchen. This includes James Beard Award-winning Chef Luciano Pellegrini, Angelo Auriana (Factory Kitchen) and Steve Samson (Rossoblu and Sotto.)

Piero launches a new restaurant on the Bay (Mariner’s Mile) in Newport Beach (Louie’s) early in the New Year with El Cholo Proprietor Ron Salisbury. We’ll report on it.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Play

Show 302, December 15, 2018: Chef / Restaurateur Steve Samson, Rossoblu

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. in a historic former produce warehouse. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Don’t forget their comfortable outside patio for that special Holiday party.

Steve is a veteran of the kitchen at Valentino, Santa Monica which will close at year’s end. Proprietor Piero Selvaggio is a mentor. Steve shares a few memories of a staff reunion dinner there earlier in the month organized by Providence’s and Connie & Ted’s Donato Poto.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto Sotto (his other Century City adjacent restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Play

December 15: Anne Marie Panoringan, ment’or BKB, Toast Kitchen + Bakery, Valentino’s Farewell, Eric Gladstone, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Now a tempting preview of this Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino was one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anne Marie PanoringanFreelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

A highlight was her stay at River Belle Inn located at the Russian River.

Ian Cairns and Bryn Rene are the winners of the 2018 Young Chef and Commis CompetitionWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition.

John ParkThe new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Closed on Monday and Sunday is Brunch service only.

Think Hot Chicken and Hawaiian Malasadas for Brunch.

We’ll meet the creative team from Toast.

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with successful restaurants of their own now, polished their skills in the Valentino Kitchen. Piero launches a new restaurant on the Bay in Newport Beach (Louie’s) early in the New Year.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Eric GladstoneLas Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects.

Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. Eric is also helping to organize a two-night benefit series for the Intuitive Forager, Kerry Clasby.

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials.

We’ll open the can on this one and explain…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Show 283, July 28, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the enticing preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming atch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? We’ll find out from Chef Andrew and also discover the remedy for the wet sock conundrum with the crust on the fish.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

July 28: Harissa Restaurant, King’s Fish House, Stu and the Kids, Melissa’s Produce, Superfine Pizza, Five Crowns

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Now a tempting preview of this Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, A carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming Hatch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with no added filler.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Alain Cohen of Harissa RestaurantHarissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too.

Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food

Indeed, Chef Cohen’s harissa sauce stays true to the family recipe, that dates back generations to Tunisia—and while Harissa’s harissa has heat, the emphasis is on balance, not just spicines

“Tunisian cuisine is more savory than its Moroccan neighbor, which leads into the sweet side. Central to Tunisian cuisine is couscous, and you will find the dish well represented in our menu. As well, sample Chef Cohen’s signature Tunisian specialties–including house-made merguez sausage, traditional break pastry, fricassee, and pates a la but argue. Chef Cohen’s sausage making skills are also on display with our house-made charcuterie. And that’s just the beginning…”

“Chef Cohen has created a menu with something for every taste. Start with our diverse appetizer menu–if your taste runs to small plates and a glass of wine or beer. For a simpler lunch, enjoy our salads and sandwiches. And, if you want to immerse your palate in French Tunisian cooking, well, there is a full page devoted to these satisfyingly classic dishes.”

We’ll catch up with Chef / Proprietor Alain Cohen.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course.

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

Stuart SkverskyThe 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising-star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $500,000 for the charity, including last year’s astounding record of $158,000 accumulated from the Los Angeles festival, fundraising on the east coast and online donations during 2017.

Stu and The Kids supervises 29 kids, including eleven that received scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles. The charity hopes to increase the awards to twelve, four-year university scholarships in the coming year.

Tickets for advance general admission, VIP admission and kids may be purchased online.

Executive Director & Founder, Stuart Skversky provides the preview.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryIt’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending.

A late-season variety grape with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese. Choose grapes that are firm, with no bruises, decay or shatter (loose grapes that have fallen off the stem). Vine stems should to be green and pliable, never dried out.

Also the incredible Hatch Chile season will launch the first week in August. These flavorful peppers are exclusively grown in the Mesilla Valley of New Mexico and are only available annually for a short season in August and part of September. They are considered by discriminating chile aficionados to be the best peppers in the world. We’ll get a fiery preview.

Steve Samson of Sotto and RossobluChef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known.

Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. The mission is to use as many local, premium ingredients as possible. It’s by-the-slice or whole pies. Unusually the pizzas are cooked in an electric deck oven from Sweden. It gets up to temperature quickly and Chef Steve has found it to be more energy efficient than gas.

By-the-slice options include Tomato, Mozzarella, and Grana Padano ; Four Cheeses & Spinach; Escarole, Red Onion, Salt Cured Olives, Chilies, Fresh Mozzarella and Smoked Provolone; Pepperoni, Tomato, Mozzarella and Grana Padano; and Tomato, Garlic, Capers, Oregano, Chilies, Mint, Parsley, Basil and Extra Virgin Olive Oil (Vegan).

Chef Steve joins us with a finishing splash of California olive oil.

Delivery is on the horizon.

Tommy MartinBrit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor.

“In 1968, our favorite Brit, Tommy Martin, moved to Orange County from the East Coast. Seeing Five Crowns’ Tudor architecture and red English phone booth, he quickly applied for a job, sensing he and the restaurant would be a perfect fit. Lucky for us he was right. Little did we know that half a century later, after working as bartender, wine captain and now as our Guest Ambassador, Tommy would be Lawry’s longest serving active co-worker.”

“His energetic, positive attitude and genuine desire to make every moment memorable have endeared him to two generations of guests. For many, a night at Five Crowns without a visit tableside from him doesn’t quite seem the same. For first-timers, meeting such a colorful and charming character, English accent and all, has been a wonderful introduction to the restaurant, its hospitality and its history.”

Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Show 266, March 24, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tempting 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu (going on a year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. We all appreciate Salmon, and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman. The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the alarming specifics in for us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play