Show 394, October 10, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

James Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their main objective is to get the Federal Restaurants Act passed. a.o.c. in Los Angeles is back with dine-in. The wholesale Larder Baking Co. now has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK. Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is available for guests from the Lucques Group establishments at present.

Halleck Vineyard, known for their award-winning Pinot Noirs, is a family journey of business partners Jennifer and Ross Halleck. They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy. “A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast. A passion for Pinot leads the charge of the Halleck wines.” Proprietor & Vintner Ross Halleck pulls the cork on Halleck Vineyard for us.

Descanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Managing Partner & Concept Creator Rob Arellano joins us with all the enticing details of what Descanso has available for the dining public right now.

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. We hear the term “sustainable” used quite often. It’s a lofty goal. What does it actually entail for a restaurant to be sustainable? Sustainable equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is more environmentally friendly, too. We’ll “Ask the Chef.”

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

Play

October 10: Caroline Styne, Halleck Vineyard, Descanso Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group Part One
Segment Three: Restaurateur Caroline Styne, The Lucques Group Part Two
Segment Four: Halleck Vineyard with Proprietor Ross Halleck Part One
Segment Five: Halleck Vineyard with Proprietor Ross Halleck Part Two
Segment Six: Rob Arellano, Managing Partner, Descanso Restaurant, Costa Mesa
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

James Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their main objective is to get the Federal Restaurants Act passed. a.o.c in Los Angeles is back with dine-in. The wholesale Larder Baking Co. now has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK. Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is available for guests from the Lucques Group establishments at present.

Halleck Vineyard, known for their award-winning Pinot Noirs, is a family journey of business partners Jennifer and Ross Halleck. They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy. “A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast.  A passion for Pinot leads the charge of the Halleck wines.” Proprietor & Vintner Ross Halleck pulls the cork on Halleck Vineyard for us.

“Descanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Managing Partner & Concept Creator Rob Arellano joins us with all the enticing details of what Descanso has available for the dining public right now.

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. We hear the term “sustainable” used quite often. It’s a lofty goal. What does it actually entail for a restaurant to be sustainable? Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is more environmentally friendly, too. We’ll “Ask the Chef.”

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

Caroline Styne of Lucques Restaurant GroupJames Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their primary objective is to get the Federal Restaurants Act passed. The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19.

a.o.c. in Los Angeles is back with dine-in as well as takeaway. The wholesale Larder Baking Co. has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK.

Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is currently available for hungry guests from the Lucques Group establishments.

Ross Halleck of Halleck VineyardHalleck Vineyard, known for their award-winning Pinot Noir’s, is a family journey of business partners Jennifer and Ross Halleck.

“They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy.”

“A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast. A passion for Pinot leads the charge of the Halleck wines.”

“In 2019, Halleck Vineyard was again judged “BEST OF CLASS” in the San Francisco Chronicle Wine Competition, the largest competition in North America. Sunset Magazine anointed the Halleck Vineyard Sauvignon Blanc “BEST OF CLASS” in the United States, and the California State Fair judged the Halleck Dry Gewurztraminer #1 White Wine in California.”

“The Halleck Vineyard logo represents an H for Halleck. More importantly, it expresses “one-to-one”, depicted as Roman numerals.  We hope to foster a personal connection with everyone who enjoys our wine. Hence we invite people to our home, travel to meet them, share meals, and invite them on trips around the world.”

“Viewing the dot as a grape, it has served as a plant of power for over 8,000 years, 1,000 years before Mesopotamia and the birth of civilization. It was most certainly in the realm of the spiritual practitioner, healer, or shaman. Wine is viewed as sacred in almost all the major religions. And for good reason. It has the unique ability to connect us, elevating a conversation and enhancing intimacy, building community.”

“The circle represents our community. Our mission is “Building Community Through Wine.””

We’ll meet Owner & Vintner Ross Halleck.

Rob Arellano of Descanso RestaurantDescanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Descanso Restaurant has just resumed midweek lunch service. Featuring all-new items, the menu of Central Mexican street-inspired cuisine is available inside, to-go and al fresco on the restaurant’s 1,500 square-foot patio.

“The modern taqueria’s fresh and vibrant menu introduces the Mexibol, a new offering filled with bold flavors and nourishing ingredients including refried pinto beans, Mexican fried rice, pico de gallo, avocado toreado salsa, salsa frita, tortilla chips and a choice of protein or vegetables.”

Managing Partner and Concept Creator Rob Arellano joins us with all the details of what Descanso has available for the hungry dining public right now.

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…

We hear the term “sustainable” used quite often. It’s a goal. What does it entail for a restaurant to be sustainable? Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. We’ll “Ask the Chef”.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group Part One
Segment Three: Restaurateur Caroline Styne, The Lucques Group Part Two
Segment Four: Halleck Vineyard with Proprietor Ross Halleck Part One
Segment Five: Halleck Vineyard with Proprietor Ross Halleck Part Two
Segment Six: Rob Arellano, Managing Partner, Descanso Restaurant, Costa Mesa
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Show 228, June 17, 2017: Chef de Cuisine Amy Deaderick, Tavern, Brentwood

Amy DeaderickThe Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina.

On that Sunday at TAVERN, Suzanne Goin, Caroline Styne and Chef de Cuisine Amy Deaderick reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond.

This this one-pot celebration of seafood bounty and local food culture features crawfish, Andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.

Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorse legs, and we waited, impatiently, for the boil to be done.”

“Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”

We’ll meet Chef Amy.

Play

Show 174, June 4, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Congrats to our friends at Chefs’ Toys, Steve Dickler and Mike Krepistman, on being awarded the 2016 Top Achiever-Dealer honor by Foodservice Equipment & Supplies Magazine. They received this prestigious award on May 21st at a reception at The Four Seasons Chicago as part of the recent National Restaurant Association annual gathering in Chicago.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. The way we see it that’s actually a pretty good thing…

The Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure  — will offer patrons a broad range of enticing new, reimagined culinary experiences. The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles’ culinary tastes since 1998. Chef Suzanne Goin and Caroline Styne join us with all the tempting 411.

The 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

Paley restaurant is located in Columbia Square, the birthplace of the Golden Age of Hollywood. During its heyday, the restaurant at Columbia Square was home to the celebrities, executives and others working in the area. Paley reimagines that creative culture for the modern age. Chef Greg Bernhardt (ex-Church & State), at the forefront of the California farm to table movement, serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist. He joins us.

Three superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, “Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the potent libations for us with their usual finesse are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

It’s the 100th anniversary of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building there has been the home to Soda Jerk’s, an authentic, period soda fountain. Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and needlessly alarming) fiction. Find out what you really need to be concerned about. Remain calm…

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

Play

Show 174, June 4, 2016: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine

Caroline StyneThe Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure — will offer patrons a broad range of enticing new, reimagined culinary experiences.

The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles culinary tastes since 1998. Beverage Maven Caroline Styne of The Lucques Group now uncorks the details of the new beverage program.

Highlights include:
The Wine Bar by a.o.c.
– L.A.’s favorite wine bar comes to life at the Bowl featuring artisanal cheese and charcuterie, market-fresh salads, grilled fish and meats. The wine list, curated by Caroline Styne, features only wines that are farmed sustainably, organically or biodynamically, and are made by small-production, artisanal winemakers. A selection of craft brew and farmers’ market-driven cocktails made with soju and other wine-based liquors complete the offerings. Menu Highlight: Soft Polenta with Wild Mushrooms, Mascarpone and Gremolata

Marketplace – Goin and Styne’s casual Larder café-marketplace comes to the Bowl offering grab-and-go salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches, cheese plates and foods prepared with the best local produce and products. Choose from a large selection of hand-picked wines, craft beers, sodas and waters as well as salty and sweet snacks such as Larder Baking Company cookies and brownies, candy, nuts and crackers. Menu Highlight: Slow-Roasted Salmon with Cucumber Yogurt, Quinoa and Turmeric

Lucques at the Circle – Fine dining for subscribers of the Pool Circle with a seasonal made-to-order menu and exceptional wine list styled from the award winning cuisine of Lucques, one of the defining restaurants of Los Angeles. Menu Highlight: Grilled Pork Chop with Cornbread-Chorizo Stuffing and Glazed Bing Cherries

Play

June 4: Suzanne Goin, Caroline Styne, Pechanga Microbrew Festival, Greg Bernhardt, Dale DeGroff, Philip Dobard, Soda Jerk’s, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Three: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl Food + Wine
Segment Four: Executive Chef Duane Owen, Pechanga Resort and Casino
Segment Five: Chef Greg Bernhardt, Paley Restaurant, Hollywood
Segment Six: Museum of the American Cocktail’s Dale “King Cocktail” DeGroff and Philip Dobard
Segment Seven: Kevin McCafferty of Soda Jerk’s, Looff Hippodrome, Santa Monica Pier
Segment Eight: Chef Andrew Gruel – Mercury in Fish

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure  — will offer patrons a broad range of enticing new, reimagined culinary experiences. The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles’ culinary tastes since 1998. Chef Suzanne Goin and Caroline Styne join us with all the tempting 411.

The 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

Paley restaurant is located in Columbia Square, the birthplace of the Golden Age of Hollywood. During its heyday, the restaurant at Columbia Square was home to the celebrities, executives and others working in the area. Paley reimagines that creative culture for the modern age. Chef Greg Bernhardt (ex-Church & State), at the forefront of the California farm to table movement, serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist. He joins us.

Three superstar cocktailians: Dale DeGroff, Gaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, “Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the libations for us are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

It’s the 100th anniversary of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building has been the home to Soda Jerk’s, an authentic, period soda fountain. Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and alarming) fiction. Find out what you really need to be concerned about. Remain calm…

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

Caroline StyneThe Los Angeles Philharmonic Association has recently announced the dynamic new offerings from Hollywood Bowl Food + Wine for the 2016 summer season. Hollywood Bowl Food + Wine — developed with the LA Phil, local restaurateurs James Beard Award-winning chef Suzanne Goin and business partner Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure  — will offer patrons a broad range of enticing new, reimagined culinary experiences.

The vision is brought to life by Goin and Styne, whose restaurants, Lucques, a.o.c., Tavern and the Larder, have defined, and advanced, Los Angeles culinary tastes since 1998. Beverage Maven Caroline Styne of The Lucques Group now uncorks the details of the new beverage program.

Highlights include:
The Wine Bar by a.o.c.
– L.A.’s favorite wine bar comes to life at the Bowl featuring artisanal cheese and charcuterie, market-fresh salads, grilled fish and meats. The wine list, curated by Caroline Styne, features only wines that are farmed sustainably, organically or biodynamically, and are made by small-production, artisanal winemakers. A selection of craft brew and farmers’ market-driven cocktails made with soju and other wine-based liquors complete the offerings. Menu Highlight: Soft Polenta with Wild Mushrooms, Mascarpone and Gremolata

Marketplace – Goin and Styne’s casual Larder café-marketplace comes to the Bowl offering grab-and-go salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches, cheese plates and foods prepared with the best local produce and products. Choose from a large selection of hand-picked wines, craft beers, sodas and waters as well as salty and sweet snacks such as Larder Baking Company cookies and brownies, candy, nuts and crackers. Menu Highlight: Slow-Roasted Salmon with Cucumber Yogurt, Quinoa and Turmeric

Lucques at the Circle – Fine dining for subscribers of the Pool Circle with a seasonal made-to-order menu and exceptional wine list styled from the award winning cuisine of Lucques, one of the defining restaurants of Los Angeles. Menu Highlight: Grilled Pork Chop with Cornbread-Chorizo Stuffing and Glazed Bing Cherries

Suzanne GoinChef Suzanne Goin now joins us with all the tempting 411 on the diverse, revamped food selections.

“Dining has long been an integral part of an evening at the Hollywood Bowl,” stated Gail Samuel, Executive Director of the LA Phil. “With the combined creativity and excellence of our new team, we have developed exciting new culinary options that will enhance the concert-going experience and contribute to making a night at the Bowl unforgettable.”

Whether it’s a picnic, a bottle of wine, street food from around the globe, supper in your box seat or dining at one of the on-site restaurants, visitors can take advantage of a wide variety of options for all tastes and preferences, including signature vegetarian dishes. The full spectrum also extends to catered events with a variety of locations for both small and large groups.

Duane Owen of Pechanga Casino and ResortThe 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

In addition to sampling over 100 styles of craft beer guests have the opportunity to taste and savor eight varieties of house-prepared chili, fired up by the award-winning chefs at Pechanga Resort & Casino. It’s a yearly highlight.

A new chili champion was crowned by the guests last year at the annual Pechanga Microbrew Festival and Chili Cookoff. Temptations Food Court chef, Marlene Moore, tantalized the sold-out crowd with her “Temptation” Hearty Southern Style Chili. She edged out seven other Pechanga chefs’ chili varieties which included Texas-style chili with trio of meat, steak chili mac, and black bean chili con carne, with poblano rajas, crispy pork and shishito peppers. In a spirited competition Chef Marlene will be defending her title on June 11th.

With 219 votes out of a total of 914 from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (the Executive Sous Chef of Pechanga) who had held the chili throne for two years. Stanley received third place with 153 votes. Kelsey’s chef, Ronnel Capacia, came in a close second with 155 votes.

One secret ingredient is out…We know that Chef Ronnel’s chili creation for 2016 will use Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe.

Greg BernhardtPaley restaurant is located in the restored Columbia Square, the birthplace of the Golden Age of Hollywood. During its heyday, the restaurant at Columbia Square was home to the celebrities, executives and others working in the area.

Paley reimagines that creative culture for the modern age. Chef Greg Bernhardt (ex-Church & State), at the forefront of the California farm to table movement, serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist. He joins us.

Paley is named in celebration of the artistic and innovative era shaped by Columbia Broadcasting System (CBS) CEO and progressive visionary William S. Paley. Chef Greg Bernhardt serves a menu of dynamic and modern California cuisine with influences from L.A.’s multicultural heritage matched with unobtrusive service and a spirit of warmth and respect.

Owned and operated by worldwide hospitality group Plan Do See, Paley is named in celebration of the artistic and innovative era shaped by CBS visionary William S. Paley and his wife, Babe.

With the opening of Columbia Square in 1939, William S. Paley ushered in the Golden Age of Hollywood. Paley strives to reintroduce the glamour and excitement of Hollywood’s glory days.

Paley is now open for lunch, dinner and Weekend Brunch. Breakfast is coming soon…Paley features distinct dining areas. Inside, guests are greeted by the elegant bar with lounge seating, an intimate dining area at the core and a chef’s counter and table overlooking the open kitchen. An inviting shaded, landscaped outside patio located in the Courtyard of the former Columbia Square is another appealing dining area of Paley.

Dale DeGroffThree superstar cocktailians: Dale DeGroffGaz Regan, and Adam Seger, share the stories behind cocktails they created and named when The Museum of the American Cocktail (MOTAC) presents its next Los Angeles seminar, Cocktail Genesis & the Language of Libations,” Tuesday, June 14, 2016 @ 6:30 p.m. at Executive Chef Sherry Yard’s newest fine dining destination, The Tuck Room at iPic Theaters Westwood. Properly shaking the libations for us are MOTAC’s creator, Dale DeGroff and MOTAC’s Philip Dobard.

Ever wonder how a new cocktail is created? What goes into it: base spirit(s), modifiers, and garnish? And then how it’s named? Well, on June 14 MOTAC brings together three living legends, one of them, Dale DeGroff, aka “King Cocktail,” a James Beard Foundation Award Winner and Who’s Who Inductee, to tell the origin stories of five signature cocktails they themselves created, and why they carry the names so synonymous with their creators. Come pass a rich evening of storytelling and drinking, all while enjoying a spread of gourmet appetizers courtesy of dual James Beard Foundation Award Winner, Sherry Yard.

Soda JerksIt’s the 100th anniversary on Sunday, June 12th of the opening of the Looff Hippodrome on the classic Santa Monica Pier. Since 2010 the familiar Carousel Building has been the home to Soda Jerk’s, an authentic, period soda fountain.

Proprietor Kevin McCafferty has created a limited-edition sweet-salty potato-chip sundae to commemorate the occasion. He’s full-scooping as our guest.

For foodies seeking a special dessert conceived from the opening era, this is a rare opportunity to indulge in a limited-edition sweet-salty potato-chip sundae inspired by Pier history and created by Kevin McCafferty, dessert historian and owner of Soda Jerk’s soda fountain. The Brass Ring Sundae is one scoop of salted caramel topped with caramel sauce, one scoop of vanilla ice cream with chocolate, all covered in crushed potato chips with a single chip (the brass ring) on top.

The Looff Hippodrome is on the National Register of Historic Places since 1987 and was declared a Santa Monica Landmark in 1976. “When it first opened, the sound of the band organ from the Carousel could be heard all the way to downtown Santa Monica,” explains Jim Harris, historian for the Santa Monica Pier Restoration Corp. and author of the acclaimed book, Santa Monica Pier – A Century on the Last Great Pleasure Pier. “In many ways, it was and remains the heart of the city and we are excited to celebrate Looff’s dream 100 years later.  It is a testament to his great vision that the Hippodrome has withstood the test of time.”

100 years later, the Looff Hippodrome remains an example of timeless design and continues to stand as a testament to Looff’s vision.  The 100-year celebration will take place on Sunday, June 12, 2016 from 11am – 7:00pm.

Andrew Gruel and his son WilliamThere is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and alarming) fiction. Find out what you really need to be concerned about. Remain calm…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Three: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl Food + Wine
Segment Four: Executive Chef Duane Owen, Pechanga Resort and Casino
Segment Five: Chef Greg Bernhardt, Paley Restaurant, Hollywood
Segment Six: Museum of the American Cocktail’s Dale “King Cocktail” DeGroff and Philip Dobard
Segment Seven: Kevin McCafferty of Soda Jerk’s, Looff Hippodrome, Santa Monica Pier
Segment Eight: Chef Andrew Gruel – Mercury in Fish

Show 60, February 8, 2013: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

Play

Show 50, November 30, 2013: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process as she actually does the writing.

Suzanne, a Los Angeles native, is the recipient of the prestigious James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Closer to home her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern. The newest Larder is The Larder on Burton Way on the ground floor of the luxury apartment building from the developer of The Grove.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A goal of the new cookbook is to make vegetables delicious and, in our opinion, Suzanne handily succeeds. A.O.C., a personal favorite of Chef Jet’s, is all about what’s fresh right now. That’s Suzanne’s daily inspiration.

Suzanne is also influenced by the flavors of Mexico and India.

Play

November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite