Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: 12th Annual L.A. Love Alex’s Lemonade Preview with Chef Suzanne Goin and Alex Lentz
Segments Four and Five: Chef Stefani De Palma and Commis Bradley Waddle – Team USA 2025
Segments Six and Seven: Chef and Restaurateur Paul Bartolotta, The Bartolotta Restaurants, Greater Milwaukee
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
“L.A. Loves Alex’s Lemonade Stand returns fortheir 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale. The 2023 event was an overwhelming success raising more than $1.3 million for Alex’s Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research. The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents visiting from across the USA. Also on display are premium wines and standout spirits.” Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz. Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter. Alex Lentz, heading the local Kids Campaign.”
When we last left Team USA 2025 in training on the long road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America. Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.” Chefs Stefani and Bradley are our guests.
“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.” Restaurateur and Chef Paul Bartolotta joins us.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these coveted peppers from New Mexico have such an enthusiastic and loyal following. Also, some thoughts on other seasonal Summer produce.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“L.A. Loves Alex’s Lemonade Stand returns for their 12th annual cookout in Los Angeles at UCLA’s Royce Quad scheduled for Saturday, October 5, 2024, and tickets are now on sale.”
“The 2023 event was an overwhelming success raising more than $1.3 million for Alex’s Lemonade Stand Foundation. Presented at Royce Quad on the campus of UCLA, the cookout is always a perfect day for chefs and fans to come together to support childhood cancer research.”
The list of participating high-profile chefs includes the top rung of L.A. chefs and prominent culinary talents from across the USA. Also on display are premium wines and standout spirits. Since the beginning the local event has been coordinated by Restaurateur Caroline Styne, and Chefs Suzanne Goin and David Lentz.
“Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $250 million so far, funding over 1,000 research projects and providing programs to families affected by childhood cancer.
Joining us to preview L.A. Loves Alex’s Lemonade is Co-Founder of the L.A. event, Chef Suzanne Goin and her daughter, Alex Lentz heading the local Kids Campaign.
When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.”
“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold medal.”
“I’m so proud to be representing the United States. It’s rewarding to see all of our training lead to this result. I’m the type of person who is focused on one goal at a time and now my eyes are set on what we need to accomplish in Lyon,” said De Palma who has spent the last nine-months training in preparation for the Americas selection with Commis Waddle. “We’re so impressed by the final plates and platters presented by the other teams and admire the workmanship and professionalism they showed throughout the competition.”
“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””
““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse. Chef Keller is also an active mentor for Team USA along with some of the country’s most highly regarded culinary talents.”
Team USA Head Chef Stephanie de Palma and Commis Bradley Waddle are our guests.
“The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by the late restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts. Additionally, its presence as a forward-thinking, respected, and community-minded company has produced a charitable arm, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.”
“Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around the “Bartolotta Table” with good food and plenty of love. In March of 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants together in Milwaukee by opening Ristorante Bartolotta in the Village of Wauwatosa. The restaurant elevated the dining scene in Milwaukee by offering authentic and traditional Italian dishes using the freshest ingredients available. Drawing upon Paul’s extensive culinary training in Italy as a basis for the menu, Ristorante Bartolotta dal 1993 became an immediate sensation in Milwaukee, garnering four stars and consistent recognition as the city’s best Italian restaurant.”
“Assuming the role as sole owner after Joe’s passing , Paul successfully navigated the company through the COVID pandemic and began to explore new opportunities to grow and make an impact on the Milwaukee community and beyond. The Commodore – A Bartolotta Restaurant, was conceived and developed within a historic waterfront property on Nagawicka Lake. Dedicated to the legacy of Lake Country, this new destination serves as a multi-purpose venue, with a fine dining restaurant, bars, and multiple spaces for large and small group events, coupled with the award-winning cuisine and first-class service guests have come to know and love from The Bartolotta Restaurants. At the same time, Paul played an integral role in the effort to bring the globally recognized Top Chef competition to Milwaukee. His efforts were successful, leading to the city being chosen as the location for the show’s 21st season, bringing worldwide attention to the restaurants and personalities that make Wisconsin a world-class dining destination”
Chef and Restaurateur Paul Bartolotta is our guest.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
The short and always eagerly anticipated Hatch Chile season has arrived. Chef Andrew discusses why these peppers from New Mexico have such an enthusiastic and loyal following. Also, some thoughts on other seasonal Summer produce.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: 12th Annual L.A. Love Alex’s Lemonade Preview with Chef Suzanne Goin and Alex Lentz
Segments Four and Five: Chef Stefani De Palma and Commis Bradley Waddle – Team USA 2025
Segments Six and Seven: Chef and Restaurateur Paul Bartolotta, The Bartolotta Restaurants, Greater Milwaukee
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
