Show 259, February 3, 2018: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part One

Dustin TraniExecutive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro represents the 4th generation of Italian cuisine in the Trani Family. J. Trani’s opened in San Pedro in 1925.

He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.

In this video the C-CAP students had the opportunity to learn about two species of Alaskan seafood, how to best care and prepare frozen fresh seafood, along with tips about dish development, plating, and dish presentation.

In addition to nightly Dinner, J. Trani’s serves lunch on Thursday & Friday, and Sunday Brunch.

We’re chilling with Chef Dustin.

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Show 259, February 3, 2018: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part Two

Dustin TraniExecutive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro represents the 4th generation of Italian cuisine in the Trani Family. The restaurant has been a local landmark since 1925.

Chef Dustin is a big fan of pristine seafood from Alaska. He is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.

Dustin J Trani has been a fixture at J Trani’s since age 6, where he now serves as executive chef. Dustin’s love for cooking was fostered by his grandfather J Trani, Sr. and his father Jim Trani, Jr.

After learning the family secrets, Dustin set out around the world; studying pasta in the Italian truffle region, serving as chef at the People’s Café in Zagreb, Croatia and exploring Asian food while training at the Oriental Hotel in Bangkok, Thailand before returning to San Pedro.

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Show 237, August 19, 2017: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)

Among other items of interest Chef Andrew revisits the very much in the news, Bluefin Tuna. His best advice is to let the beleaguered fish replenish itself in peace. Fortunately it’s an easy fish to substitute something more sustainable in place of it.

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Show 189, September 17, 2016: Chef Andrew Gruel, Slapfish Restaurant Group, The Best in Seafood Suppliers for Consumers

Andrew Gruel and his son WilliamOur Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group based in Huntington Beach really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally?

Chef Andrew shares some first-cabin insider tips.

Chef Andrew recommends the Santa Barbara Fisherman’s Market (Saturday morning only), Dory Fleet Fish Market in Newport Beach, San Pedro Fish Market (opens early Saturday morning @ 3:00 a.m.), and Catalina Offshore Products Fish Market in San Diego.

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Show 102, December 20, 2014: Executive Chef Andrew Gruel of Slapfish

Andrew GruelToday’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire. New restaurants in Newport Beach and Irvine will soon arrive for the new year. Chef Gruel is a spokesperson for sustainable seafood practices. He also owns a seafood distributing company to ensure quality ingredients for his own restaurants.

Chef Andrew Gruel, a notable seafood authority, comments on his identified trends in seafood looking ahead to 2015. For instance he forecasts more farm-raised trout on restaurant menus and also featured in seafood counters.

He’ll also update us on his experience as a judge on Food Network’s “Food Truck Face Off” for the just-concluded Season One and talk about a new food TV series he’s part of currently in production which should launch in the Spring.

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Show 77, June 21, 2014: Guest Host Linda Kissam and Producer Andy preview the show

How do you conduct a serious educational wine tasting (that’s also fun) with a group? Wine, food and travel writer Linda Kissam is with us to explain.

Quality Italian beef, pasta, and sustainable seafood are on the menu at the new Chianina Steakhouse in the Naples area of Long Beach. This is from the hospitality team known for Michael’s on Naples. Linda Kissam recently experienced a dinner there.

The craft beer movement, surprisingly, is vibrant and thriving in Alabama. Back Forty Beer Co. is the largest, and oldest, packaging brewery in the State.

The 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!

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

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Show 77, June 21, 2014: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Because Chianina’s cellar space is a lot smaller than at the flagship Michaels on Naples particular attention was paid in selecting the 180 to 200 labels available. Every wine was hand-selected to pair with the menu items.

They source as much of the fresh produce used at the restaurant as available from Lot 59 urban farm located in nearby Signal Hill.

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Show 77, June 21, 2014: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Continues…

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Chianina beef will soon be on their menu.

There is also seafood and house-made pasta on the menu. They are particularly proud of their two-story fresh seafood tower with at least three varieties of oysters (to be shared) along with the house specialty, risotto carbonara.

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June 21: Linda Kissam, Chianina Steakhouse, Back Forty Beer Co, Irvine Greek Fest

Podcasts

Segment One: Guest Host Linda Kissam and Producer Andy preview the show
Segment Two: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part One
Segment Three: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part Two
Segment Four: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part One
Segment Five: EAlejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part Two
Segment Six: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part One
Segment Seven: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part Two
Segment Eight: Restaurateur George Kookootsedes, 36th Annual Greek Festival, St. Paul’s Greek Orthodox Church, Irvine

Guest Host Linda Kissam and Producer Andy preview the show.

How do you conduct a serious educational wine tasting (that’s also fun) with a group? Wine, food and travel writer Linda Kissam is with us to explain.

Quality Italian beef, pasta, and sustainable seafood are on the menu at the new Chianina Steakhouse in the Naples area of Long Beach. This is from the hospitality team known for Michael’s on Naples. Linda Kissam recently experienced a dinner there.

The craft beer movement, surprisingly, is vibrant and thriving in Alabama. Back Forty Beer Co. is the largest, and oldest, packaging brewery in the State.

The 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!

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

Linda KissamHow do you conduct a serious, educational wine tasting with a group that’s also entertaining and fun? Wine, food and travel writer Linda Kissam is with us to explain. She organizes tastings all the time…

She expertly demonstrated this recently for a group of professional food, wine, and travel journalists at the annual conference of the International, Food, Wine, and Travel Writers Association in Montgomery, AL.

It was an organized tasting of five Italian Sparking Wines.

It’s fun but there is a proper way of doing this.

She also explains what the International Food, Wine, and Travel Writers Association does and what their mission is. Linda serves as their First Vice President.

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Chianina beef will soon be on their menu.

Jason WilsonFounded in 2009 by Jason Wilson, Back Forty Beer Co. is one of the oldest Alabama breweries and the first to distribute outside of the state. Back Forty beers are available statewide in Alabama, Florida, Georgia and Mississippi. The brewery is located in Historic Downtown Gadsden, Alabama.

“In 2008, after several years in the corporate world and with over 150 brewery tours under his belt, founder Jason Wilson reached out to renowned Brewmaster Jamie Ray and asked for his help in developing recipes for Back Forty Beer Co.

The goal for the liquid was simple – to expose Southerners to the same craft beer culture that Wilson had been part of for the last ten years. This meant starting out with classic beer styles and evolving with customers along the way. Jamie agreed and in January of 2009 he became Back Forty’s first employee.

In June of 2009, Back Forty released its first offering, Naked Pig Pale Ale. The beer was only available in the North-Central Alabama home market, but the response was overwhelming. In March of 2010 the second Back Forty offering hit the shelves, Truck Stop Honey Brown Ale. Later that year Truck Stop Honey was awarded a Silver Medal at the Great American Beer Festival, and in the weeks following, distribution offers poured in that allowed Back Forty to expand its coverage throughout Alabama.

Jason revealed the great news that it looks like Back Forty Beer Co.’s styles will be available in Southern California by year’s end. We’ll keep you posted…

irvine-greek-festThe 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!

Legendary OC Restaurateur Mr. K (George Kookootsedes)
(John Dominis) is our guest…As a dedicated volunteer he puts the incredible food program together each year.

As guest host Linda Kissam notes , “It’s the next best thing to flying to Greece.”

Podcasts

Segment One: Guest Host Linda Kissam and Producer Andy preview the show
Segment Two: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part One
Segment Three: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part Two
Segment Four: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part One
Segment Five: EAlejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part Two
Segment Six: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part One
Segment Seven: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part Two
Segment Eight: Restaurateur George Kookootsedes, 36th Annual Greek Festival, St. Paul’s Greek Orthodox Church, Irvine

Show 72, May 17, 2014: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live spirits rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.
Pet friendly.

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