Show 414, February 27, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. General Manager Stephanie Perkins is our guide.

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. (Currently patio dining with proper social distancing of tables in two areas.) An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program originally designed by Nick Meyer and Julian Cox is offered at the bar.” “And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to L.A.’s outstanding Farmers Markets.”

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining for lunch, dinner and weekend brunch in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheeses and artisanal accoutrements. WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out. Delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m. Executive Chef & Proprietor Peter Tulaney joins us to expertly slice the house-made salamis.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” We’ll continue our conversation from last week on frozen foods in the home kitchen. How do flash frozen fruits and vegetables measure up? Chef Andrew has the answers.

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

Play

February 27: Loquita, Tesse, Manuela, The WEHO Sausage Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Loquita Santa Barbara with General Manager Stephanie Perkins
Segment Three: Jordan Ogron, Principal, Tesse, West Hollywood Part One
Segment Four: Jordan Ogron, Principal, Tesse, West Hollywood Part Two
Segment Five: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Six: The WEHO Sausage and Catering Co with Owner Peter Tulaney
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. General Manager Stephanie Perkins is our guide.

“Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron(Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.” “And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to L.A.’s outstanding Farmers Markets.” 

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat. 

The new WEHO Sausage Co. a The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheeses and artisanal accoutrements. WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out. Delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m. Executive Chef & Proprietor Peter Tulaney joins us to expertly slice the house-made salamis.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” We’ll continue our conversation from last week on freezing foods in the home kitchen. What foods freeze well at home and for how long? What are the best tips for defrosting? Chef Andrew has the answers.

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

Stephanie Perkins of Loquita

Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” 

Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. 

General Manager Stephanie Perkins is our amiable guide.

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Kris ominaga of Manuela Restaurant

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining in their inner courtyard. Also takeaway and delivery.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” 

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables in addition to supporting local farmers.

Manuela is part of dine L.A. Their special Lunch menu is available Tuesday, March 2nd through Friday, March 12th while the Dinner menu is available March 2nd through Sunday, March 14th. (Closed on Mondays.)

We entice Chef Kris out of his busy kitchen for a brief chat.

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheese and artisanal accoutrements.

“Our fresh ground sausage patty sandwiches will elevate your traditional experience of a burger joint into an algorithm of flavors and aromas.”

WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out, delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m.

A weekend Brunch special sandwich is The (323.) It’s Applewood Smoked Salmon, Onion, Tomato, with Labneh and served on a Cranberry Walnut Loaf. A popular sandwich is The Marquis. It’s Lamb Merguez Sausage Patty with Roasted Bell Peppers, Arugula and Red Onion Salata with Harissa Aioli.

Executive Chef & Proprietor Peter Tulaney joins us to slice the house-made salamis.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

In our culinary hints segment we’ll continue the conversation about what foods freeze well at home and for how long? What are the best tips for freezing and then, later, for defrosting? Also on the menu are the quality myths surrounding packaged frozen vegetables. Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86  Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $365,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Loquita Santa Barbara with General Manager Stephanie Perkins
Segment Three: Jordan Ogron, Principal, Tesse, West Hollywood Part One
Segment Four: Jordan Ogron, Principal, Tesse, West Hollywood Part Two
Segment Five: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles
Segment Six: The WEHO Sausage and Catering Co with Owner Peter Tulaney
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.

Astuces:

 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Show 135, August 22, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

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

First an appetizing preview of Saturday’s full show and, with apologies, not particularly for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI Network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 29th) for the continuation of Season 1. It’s the first Food TV restaurant makeover series which showcases the importance of social media in having an impact on diners. Chef Andrew hosts with his Slapfish colleague, Chef Anthony Dispensa, Director of West Coast Operations. It’s a pair back-to-back episodes on those future Saturdays. Check your local listings for the time.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Culinary Director Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Play

Show 135, August 22, 2015: Susan Herrmann Loomis, author and cooking instructor

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create. Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based (Normandy), award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

She offers cooking classes in both Paris and Louviers.

 

Play

August 22: Andrew Gruel, Western Foodservice Expo, Susan Herrmann Loomis, Jesse Barber, Sessions West Coast Deli, GrubTribe

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

First an appetizing preview of Saturday’s full show and, with apologies, not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. L.A. competitor Skylar Stover (ex-French Laundry) is our guest.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restaurant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceChef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 20th) for the continuation of Season 1. It’s a pair back-to-back episodes on those Saturdays. Check your local listings for the time.

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

Skylar StoverThe ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City.

Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

L.A. competitor (one of four) Skylar Stover (exFrench Laundry) is our guest. You remember him as the Commis for Chef Philip Tessier (French Laundry) of Team USA at the Bocuse d’Or. For the first time ever Team USA won the Silver Bocuse.

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on a french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Jeff FlieglerGrubTribe is Southern California’s (mainly Orange County and Long Beach for now) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more.

Short video interviews and preparation demonstrations feature local food businesses across Southern California while answering all kinds of questions formerly reserved for the chefs and food specialists working behind the scenes. It’s a real insiders view.

Co-founder, Jeff Fliegler, a working chef by background and training, is our guest.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe