Tag Archives: The Bellwether

Show 499, November 12, 2022: Chef Ted Hopson, Vice President, Gourmet Imports

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Chef Ted Hopson

We know Chef Ted Hopson from the fondly remembered The Bellwether in Studio City which was an unfortunate victim of the pandemic. The better news is that Chef Ted is now the very busy Vice President at Gourmet Imports in Alhambra.

“Gourmet Imports is a Los Angeles area-based importer and distributor of specialty foods that has been serving Chefs and culinary professionals since 1989. The company was built on a commitment to service, quality and integrity. Gourmet Imports carries over 300 cheeses as well as nearly 2,000 other culinary items including: caviar, charcuterie, pâté, oils, vinegars, chocolate, baking and pastry ingredients and much, much more.”

“Ingredients & traditions matter. Working to preserve & promote them is something Gourmet Imports is deeply passionate about. They believe that food & dining are integral to our social fabric and in these times where nearly everything is synthesized, automated, expedited, and/or truncated, they are thankful to the passionate farmers & artisans that produce the goods that Gourmet Imports carries. They are equally grateful to their clients for their support, for their insistence on authenticity & excellence, and their work to provide experiences around which we can all connect over a shared meal (even if the mid-meal Instagram post has become all but inevitable).”

We’re catching up with Chef Ted Hopson.

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Show 392, September 26, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? How does the cost of real estate figure into the discussion? We continue this revealing discussion started with Chef Andrew last week.

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Show 373, May 16, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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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 ever-changing range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people we 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 (as you can afford) 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 enthusiastic encouragement of the foodie community.

Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are also Zov’s restaurants in Newport Coast, Irvine and Anaheim. The Tustin and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. 2nd generation Karamardian Family member, Armen, joins us with the details and looks to the future.

The enduring Casa Vega is a landmark Mexican restaurant that has been operating in the San Fernando Valley for almost 64 years. It’s located on the familiar Ventura Blvd. in Sherman Oaks and is one of the longest running, continuously family-owned restaurants in greater Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which was on Olvera St. and operated throughout the 1930’s. Casa Vega has recently reopened for take-out via advance order online or by telephone.

Proprietress Christy Vega (a 3rd generation restaurateur) pours the Classic Margaritas for us.

Led by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry. This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us are Food TV’s Chef Monti Carlo (a “Friend of C-CAP”,) college scholarship recipient Emerson Majano, a member of the Senior Class at Santee Education Complex and college scholarship recipient Morena Hernandez, a Senior at Los Angeles High School.

Newport Beach’s highly praised, Fable & Spirit, has reopened in the Via Lido Plaza for takeout service. The public, once again, is able to partake in Chef Executive Chef David Shofner’s imaginative, globally inspired dishes. In addition, Sommelier Ali Coyle presents a curated list of wines offered at exceptional prices, and Director of Spirits Drew Coyle offers a selection of signature cocktails to go. Sommelier & Coyle Family member, Ali, gently pulls the cork for us.

After honing his skills at some of the most influential restaurants in Southern California –including The Eveleigh, Father’s Office, and Umami Restaurant Group—Chef & Proprietor Ted Hopson now brings his diverse experience and curious palate to The Bellwether in Studio City, incorporating Italian, Mediterranean, and Middle Eastern flavors for a culinary spread that proudly crashes borders and challenges convention. His Partner at The Bellwether is Beverage Director Ann-Marie Verdi. At The Bellwether (in normal times,) Verdi creates a beverage program that pleases all palates through both contemporary and classic selections. Chef Ted is our guest to discuss how The Bellwether is coping with the ban on dine-in.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative <strong>“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. 3rd party delivery services seem convenient but they are costly to both consumers and restaurants. A lot more here to explain and better understand. We’ll again “Ask the Chef.”

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

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Show 373, May 16, 2020: Chef & Partner Ted Hopson, The Bellwether, Studio City

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Ann Marie Verdi and Ted Hopson of the Bellwether“After honing his skills at some of the most influential restaurants in Southern California –including The Eveleigh, Father’s Office, and Umami Restaurant Group—Chef & Proprietor Ted Hopson now brings his diverse experience and curious palate to The Bellwether in Studio City, incorporating Italian, Mediterranean, and Middle Eastern flavors for a culinary spread that proudly crashes borders and challenges convention.”

His Partner at The Bellwether is Beverage Director Ann-Marie Verdi. At The Bellwether (in normal times,) Verdi creates a beverage program that pleases all palates through both contemporary and classic selections.

The Bellwether reopened briefly for nighttime curbside pick-up but found it impractical to sustain. Their focus has shifted to preparing wholesome meals for frontline workers and charity groups working with Chef Jose Andres’ much-accomplished World Central Kitchen. Chef Ted and his kitchen staff (depending on fluctuating need) are preparing and delivering some 400 to 600 restaurant quality meals daily with a lot of variety.

Chef Ted brings us up-to-date.

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May 16: Zov’s Bistro and Bakery, Casa Vega, C-CAP with Monti Carlo, Fable & Spirit, Ted Hopson

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Armen Karamardian, Zov’s Bistro & Bakery
Segment Three: Restaurateur Christy Vega, Casa Vega, Sherman Oaks
Segment Four: Chef Monti Carlo with C-CAP Scholarship Recipient Emerson Majano
Segment Five: Chef Monti Carlo with C-CAP Scholarship Recipient Morena Hernandez
Segment Six: Sommelier Ali Coyle, Fable & Spirit, Newport Beach
Segment Seven: Chef & Partner Ted Hopson, The Bellwether, Studio City
Segment Eight: Chef Andrew Gruel of Slapfish 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 ever-changing range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people we 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 (as you can afford) 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 enthusiastic encouragement of the foodie community.

Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim. The Tustin and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. 2nd generation Karamardian Family member, Armen, joins us with the details and looks to the future.

The enduring Casa Vega is a landmark Mexican restaurant that has been operating in the San Fernando Valley for almost 64 years. It’s located on the familiar Ventura Blvd. in Sherman Oaks and is one of the longest running, continuously family-owned restaurants in greater Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which was on Olvera St. and operated throughout the 1930’s. Casa Vega has recently reopened for take-out via advance order online or by telephone.

Proprietress Christy Vega pours the Classic Margaritas for us.

Led by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry. This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us are Food TV’s Chef Monti Carlo (a “Friend of C-CAP”,) college scholarship recipient Emerson Majano, a member of the Senior Class at Santee Education Complex and college scholarship recipient Morena Hernandez, a Senior at Los Angeles High School.

Newport Beach’s highly praised, Fable & Spirit, has reopened in the Via Lido Plaza for takeout service. The public, once again, is able to partake in Chef Executive Chef David Shofner’s imaginative, globally inspired dishes. In addition, Sommelier Ali Coyle presents a curated list of wines offered at exceptional prices, and Director of Spirits Drew Coyle offers a selection of signature cocktails to go. Sommelier & Coyle Family member, Ali, gently pulls the cork for us.

After honing his skills at some of the most influential restaurants in Southern California –including The Eveleigh, Father’s Office, and Umami Restaurant Group—Chef & Proprietor Ted Hopson now brings his diverse experience and curious palate to The Bellwether in Studio City, incorporating Italian, Mediterranean, and Middle Eastern flavors for a culinary spread that proudly crashes borders and challenges convention. His Partner at The Bellwether is Beverage Director Ann-Marie Verdi. At The Bellwether (in normal times,) Verdi creates a beverage program that pleases all palates through both contemporary and classic selections. Chef Ted is our guest to discuss how The Bellwether is coping with the ban on dine-in.

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. 3rd party delivery services seem convenient but they are costly to both consumers and restaurants. A lot more here to explain and better understand. We’ll again “Ask the Chef.”

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

Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim.

The Tustin and Newport Coast locations are serving Family Meals and Takeout Menu items curbside. Zov’s General Store at the Tustin location offers a selection of gourmet groceries for curbside pickup.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

“Over the years, the Bistro in Tustin has greatly expanded into 14,000 sq. ft., encompassing an award-winning bakery, acclaimed Bistro, a luxurious private dining room, specialty foods gourmet market, cooking classes and a busy catering division that brings Zov’s culinary style to homes and special events throughout Southern California.”

2nd Generation Karamardian Family member & restaurateur, Armen, joins us with the details and looks to the future.

Christy Vega of Casa VegaThe enduring Casa Vega is a landmark Mexican restaurant that has been operating in the San Fernando Valley for almost 64 years. It’s located on the familiar Ventura Blvd. in Sherman Oaks and is one of the longest running, continuously family-owned restaurants in greater Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which was on Olvera St. and operated throughout the 1930’s. Casa Vega has recently reopened for take-out via advance order online or by telephone.

Casa Vega is now open from 12 Noon – 8 p.m. daily. Initially, guests can order directly by phone (818-788-4868) or online via the Casa Vega website. Guests can pick up from their cars – Casa Vega staff will place orders in the trunk or backseat as they wait in the restaurant’s driveway off Ventura Blvd.

Favorites on the take-out menu include Combination Plates and Street Tacos, both served with rice and beans, Taquitos de Juan (chicken flautas), Burritos, four different Family Trays, Chips, Guacamole, Salsa, Kids Meals, and more. In addition to beer and wine, Casa Vega offers its Classic Margarita in a single serving mason jar with ice, ready to drink for $7. Other margarita variations are available for $7-9. The Classic Margarita is also available in a half gallon size for $30.

“Over the years, Casa Vega has remained, at its core, much the same as my father’s original vision,” says Christy Vega. “The menu continues to reflect the offerings originally presented some 64 years ago with slight alterations that speak to today’s culinary tastes. From the menu, to the dim ambiance of the dining room, to the staff—many of which have been with our team for decades—Casa Vega is a testament to my father and the wonderful history he has created. I look forward to continuing to uphold his legacy of service, authentic traditions, and most of all, the love and adoration that emanates throughout every corner of the restaurant and inspires our clients to return time and time again.

Proprietress Christy Vega pours the Classic Margaritas for us.

The Monti Carlo of Everyday FoodLed by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry.

This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us is Food TV’s Chef Monti Carlo (a “Friend of C-CAP”) and college scholarship recipients Emerson Majano, a member of the Senior Class at Santee Education Complex and Morena Hernandez, a distinguished Senior at Los Angeles High School.

Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,500 students a year nationally. Countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry.

Sommelier Ali CoyleNewport Beach’s highly praised, Fable & Spirit, has reopened in the Via Lido Plaza for takeout service. The public, once again, is able to partake in Chef Executive Chef David Shofner’s imaginative, globally inspired dishes. In addition, Sommelier Ali Coyle presents a curated list of wines offered at exceptional prices, and Director of Spirits Drew Coyle offers a selection of signature cocktails to go.

Guests will be able to order by phone or online Tuesday through Sunday. Menu, hours and online ordering will be updated on Fable & Spirit’s website. Orders may be placed between Noon and 6 p.m., for pick-up between 4 p.m. and 7 p.m. Tuesday through Sunday. The restaurant will be closed Monday. Contactless curbside pick-up can be requested when placing orders.

“Ours are neighborhood restaurants that have achieved success because of the communities that support them, and we are grateful to reopen to see the reassuring smiles of our friends during this time of uncertainty,” comments Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “We look forward to when we can welcome guests into our dining room again for food, drink and good times, but for now, we will limit service to takeout and strive to share some of the spirit and magic of our family with yours.”

Sommelier & Coyle Family member, Ali, gently pulls the cork for us.

Ann Marie Verdi and Ted Hopson of the Bellwether“After honing his skills at some of the most influential restaurants in Southern California –including The Eveleigh, Father’s Office, and Umami Restaurant Group—Chef & Proprietor Ted Hopson now brings his diverse experience and curious palate to The Bellwether in Studio City, incorporating Italian, Mediterranean, and Middle Eastern flavors for a culinary spread that proudly crashes borders and challenges convention.”

His Partner at The Bellwether is Beverage Director Ann-Marie Verdi. At The Bellwether (in normal times,) Verdi creates a beverage program that pleases all palates through both contemporary and classic selections.

The Bellwether reopened briefly for nighttime curbside pick-up but found it impractical to sustain. Their focus has shifted to preparing wholesome meals for frontline workers and charity groups.

Chef Ted brings us up-to-date.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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.

On the surface 3rd party delivery services (Uber Eats, Grubhub, DoorDash and Postmates) seem really convenient but they are costly to both consumers and restaurants. A lot more here to explain and better understand. We’ll again, “Ask the Chef.”

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Armen Karamardian, Zov’s Bistro & Bakery
Segment Three: Restaurateur Christy Vega, Casa Vega, Sherman Oaks
Segment Four: Chef Monti Carlo with C-CAP Scholarship Recipient Emerson Majano
Segment Five: Chef Monti Carlo with C-CAP Scholarship Recipient Morena Hernandez
Segment Six: Sommelier Ali Coyle, Fable & Spirit, Newport Beach
Segment Seven: Chef & Partner Ted Hopson, The Bellwether, Studio City
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Show 322, May 4, 2019: The Bellwether’s Chef / Proprietor Ted Hopson – Flavor of LA

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Ann Marie Verdi and Ted Hopson of the BellwetherThe Flavor of LA food and beverage festival returns for a third “Sunday Fun Day” on May 19th from 1 p.m. to 5 p.m. at the historic CBS Studio Center lot in Studio City. The Festival benefits the North Hollywood High School Music Department.

Tickets are available here. Use discount code: socal19 for $25-off the cost of one all-inclusive $75 ticket.

“Enjoy gourmet eats and drinks from over 70 notable restaurants, bakeries, and ice cream shops, along with craft brews, wine, shochu, sake, and cocktails. Booths will be lined up at the cross streets of My Three Sons and Gunsmoke. CBS Studio Center has been home to 100’s of iconic TV shows, including Seinfeld, Will & Grace, That 70s Show, and Gilligan’s Island. This food and drink festival is the ultimate block party!”

“Along with past participants such as Boneyard Bistro, The Bellwether, Firefly, Barrel & Ashes, Uncle Paulie’s Deli, MacLeod Ale, The Local Peasant, and The Front Yard, exciting newcomers include: Petit Trois, Los Balcones Studio City, Mister O’s, Bluebird Brasserie, Mendocino Farms, The Crack Shack, Kreation Organics, The Pie Hole, Fatamorgana Gelato, Tao Vineyards, Horchateria Rio Luna, and The Glen Centre’s Bistro Jolie and Jayde’s Market.”

The $75 all-inclusive ticket price includes an all-you-can-eat extravaganza of food, drink, and free parking!

Original participating Chef Ted Hopson of The Bellwether joins us to dish up the scrumptious details.

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Show 267, March 31, 2018: Show Preview with Co-Host Andy Harris

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Now a tantalizing preview of Saturday’s enticing 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… Happy Easter and blessed Passover greetings to all our loyal listeners. Keep in mind we’re here with you live every Saturday morning with a fresh show.

Love The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products Expo West. “People are hungry for better solutions. Something that satisfies both hearts and taste buds. That’s why we’re spearheading a better way to raise our food. Partnering with compassionate farmers. Blazing a trail for frozen fish. Because as we’ve found out, the best practices make the best dishes. This isn’t just the most delicious fish you’ve ever tasted. It’s the lowest impact way to produce animal protein on the planet. And we’re here to stay. In fact, that’s the whole point.” We’re reeling in Founder, Jacqueline Claudia.

The Kali Kollaboration is Kali’s owner / chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Franklind Lee & Margarita Kallas-Lee. Chefs Kevin & Ted join us to explain what’s on the menu.

Revier Cattle Company (RCC) raises Prime / Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience dating back to 1867, RCC is a true expert when it comes to choosing and nurturing Premium Cattle. As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments. 4th generation cattle rancher Tom Revier is our guest.

Nestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines. Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.

Coast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. 4th Generation restaurateur Brendon Salisbury is our guest.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method? Chef Andrew puts the bib on and has the tasty specifics for us.

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

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March 31: Love The Wild, Kevin Meehan, Revier Cattle Company, Lodi Wine, Coast Fish Company

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Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jacqueline Claudia, Co-Founder, Love The Wild, Boulder, CO
Segment Three: Owner / Chef Kevin Meehan, Kali, Los Angeles
Segment Four: Revier Cattle Co’s Tom Revier and Paul Hillen Part One
Segment Five: Revier Cattle Co’s Tom Revier and Paul Hillen Part Two
Segment Six: Winemaker Stuart Spencer, Program Manager, Lodi Winegrape Commission
Segment Seven: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s enticing 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… Easter and Passover greetings to all our loyal listeners. Keep in mind we’re here with you live every Saturday morning with a fresh show.

Love The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products West Expo. “People are hungry for better solutions. Something that satisfies both hearts and taste buds. That’s why we’re spearheading a better way to raise our food. Partnering with compassionate farmers. Blazing a trail for frozen fish. Because as we’ve found out, the best practices make the best dishes. This isn’t just the most delicious fish you’ve ever tasted. It’s the lowest impact way to produce animal protein on the planet. And we’re here to stay. In fact, that’s the whole point.” We’re reeling in Founder, Jacqueline Claudia.

The Kali Kollaboration is Kali’s owner/chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Lee & Margarita Kallas-Lee. Chefs Kevin & Ted join us to explain what’s on the menu.

Revier Cattle Company (RCC) raises Prime/Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience dating back to 1867, RCC is a true expert when it comes to choosing and nurturing Premium Cattle. As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments. 5th generation cattle rancher Tom Revier is our guest.

Nestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines. Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.

Coast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. 4th Generation restaurateur Brendon Salisbury is our guest.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method? Chef Andrew puts the bib on and has the tasty specifics for us.

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

Jacqueline ClaudiaLove The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products Expo West.

“We are passionate about, and have put our efforts toward protecting and providing fantastic fish. More specifically, we want to change the way people eat one of the most efficient, healthy proteins in the world.”

“The seriousness of overfishing, pollution, and acidification of our oceans is well documented and incredibly frightening. So the question then is: How do we save our oceans and fish, while at the same time make sure people still continue to eat fish? Our answer: help preserve our wild fish stocks by not depleting (overfishing) them all. We are doing that by supporting our awesome friends who are doing amazing things with aquaculture, and utilizing their fantastic farmed fish to create the most mind-blowing fish dishes you’ll find in stores.”

“These dishes can’t suck though. Frozen fish is generally thought of as gross, and cooking fish is perceived as difficult. And we’re changing those perceptions. With a culinary taste-first approach we have created the perfect equation. World-class aquacultured fish + mouth-watering delicious sauce + your dinner table = pure culinary bliss.”

“We believe the world “wild” means many things, from protecting and respecting our wild fish populations, to creating wildly delicious sauces, to pursuing a wildly adventurous lifestyle. Most people equate the words “wild fish” to “sustainable” or “higher quality”. Without question, wild fish can be sustainable in limited quantities, in ideal conditions. Without question, farmed fish can be higher quality and even more sustainable. Our passion is to prove that to the world. That is why we built this company.”

We’re reeling in Founder, Jacqueline Claudia.

Kevin MeehanThe Kali Kollaboration is Kali’s owner/chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Franklind Lee & Margarita Kallas-Lee.

“We created the Kali Kollaboration Dinner Series to celebrate our talented culinary community by bringing chefs together for a fun night of great food, drinks, and camaraderie and to share this with our guests. On Tuesday evening, April 10th a special five course menu will be offered for $95 or $125 with wine pairing.”

“With the opening of Kali Restaurant, Chef Kevin Meehan’s broad 23-year culinary career reaches its apex. At Kali, Meehan, whose deft hand was cultivated in Los Angeles’ most prestigious kitchens, joins forces with long-time friend and professional colleague, Drew Langley, previously the wine director at the iconic, Michelin-starred Providence.”

“For the 40-year-old Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chefs Kevin Meehan and Ted Hopson join us to explain what is on the menu.

Tom RevierRevier Cattle Company (RCC) raises Prime/Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience, RCC is a true expert when it comes to choosing and nurturing Premium Cattle.

As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments.

“Revier Cattle Company (RCC) effectively and efficiently manages livestock production while protecting the environment. Livestock manure is full of natural soil nutrients. Utilizing manure as fertilizer reduces the need for mined and manufactured sources. The fence lines and pastures necessary for livestock production add diversity to the environment by protecting soil and providing a habitat for wildlife.”

“RCC facilities incorporate tertiary anaerobic digester technology to capture and treat animal waste. The solids and liquids are separated to provide flexibility in application of this natural soil enhancer. In the future, plans are to capture additional energy from animal waste and convert it in to compressed natural gas (CNG) fuel for company trucks and equipment.”

“In 1867, the Revier family homesteaded in Renville County, an area abundant with rich soil and quality water. Through hard work and dedication, generations of Reviers have made their livelihood by farming and raising beef cattle on the fertile prairie land.”

“From the very beginning, the Revier family of farmers continuously found ways to raise better beef, preserve, and protect the land and water. Today, the Reviers continue this tradition with Revier Cattle Company (RCC) and Revier Farms. Brothers Tom and Dave, graduates of Concordia College in Moorhead Minnesota, work together to balance and support the complex operations and economics of a successful farm.”

“With a solid foundation of education and a lifetime of hands-on experience, they continue building a sustainable future in agriculture for themselves, their family and the world.”

5th generation cattle rancher Tom Revier is our guest.

Stuart SpencerNestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines.

Lodi is predominately a red winegrowing region, with approximately two-thirds of the acreage dedicated to red varieties.  Lodi is home to all of California’s leading varieties, and has long been the leading producer and California’s best kept secret for Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Zinfandel.  However, with over 100 varieties now in production, Lodi offers a vast portfolio of diverse and interesting wines.

“The most obvious distinction that sets Lodi apart is our treasure trove of own-rooted old vineyards. There are literally hundreds of these old blocks throughout the region that, in many cases, have yet to be discovered or had the opportunity to truly express their real character.” –Stuart Spencer

Lodi is the self-proclaimed Zinfandel Capital of the World producing over 40 percent of California’s premium Zinfandel.  Journalists and wine enthusiasts alike have long recognized Lodi as the home of highly acclaimed Old Vine Zinfandels, with some plantings dating back to 1888. These vines, many of which are still planted on their own roots, are naturally low-yielding due to their age and consistently produce high quality fruit. Although expensive to maintain, Lodi winegrowers are committed to continuing this California heritage.

Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.

Brendon SalisburyCoast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County.

What’s a bit unusual is that the taco or entrée choices comes with the guest’s selection of fish. Seasonal options include Ahi Tuna, Barramundi, Catfish, Halibut, Mahi Mahi, Salmon, Swordfish, and Tilapia.

Sides include the expected chips & salsa and avocado but also feature mushroom risotto.

Happy Hour is new on the menu with $1.50 beers and half-price appetizers.

4th Generation restaurateur Brendon Salisbury is our guest.

William, Andrew and Lauren GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series.

It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method?

Chef Andrew puts the bib on and has the tasty specifics for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jacqueline Claudia, Co-Founder, Love The Wild, Boulder, CO
Segment Three: Owner / Chef Kevin Meehan, Kali, Los Angeles
Segment Four: Revier Cattle Co’s Tom Revier and Paul Hillen Part One
Segment Five: Revier Cattle Co’s Tom Revier and Paul Hillen Part Two
Segment Six: Winemaker Stuart Spencer, Program Manager, Lodi Winegrape Commission
Segment Seven: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 252, December 16, 2017: Show Preview with Co-Host Andy Harris

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Now an enticing preview of Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen, formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Newly published from their Executive Chef, Victor Avila, is the handsome coffee table cookbook, Spaghettini: From Our House To Yours. seal-beach-continues/”>Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic tropical Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as “Iron Chef Showdown.” Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 252, December 16, 2017: Executive Chef / Proprietor Ted Hopson, The Bellwether, Studio City

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Ann Marie Verdi and Ted Hopson of the BellwetherWe know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as “Iron Chef Showdown.” Chef Ted fires up the burners in the “Italian Holiday Battle.”

In the first round for “The Chairman’s Challenge” he faces Detroit Chef Kate Williams with the “Secret Ingredient” being gingerbread. Then it’s on to the finals battling Iron Chef Alex Guarnascelli. The “Secret Ingredient” is The Feast of the 7 Fishes. The celebrity chef judges for “The Secret Ingredient Showdown” are Las Vegas’ Paul Bartolotta and Nancy Silverton (Mozza.)

The Bellwether is the debut restaurant and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand selected list of beer and wine.

We’re in “Iron Chef Showdown’s” Kitchen Stadium with Chef Ted to hear about the 2 parts of the unusual experience. Go Chef Ted!

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