Show 377, June 13, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s worthy of repeating…

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 as dine-in slowly returns at greatly reduced capacity 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 every week without the enthusiastic encouragement and support of the foodie community.

Food lovers are now able to eat and explore their way through Downtown Las Vegas like never before with a pair of private, self-guided, e-assisted culinary tours created by Finger Licking Foodie Tours. The brand-new company represents a follow-up, companion business to the successful Lip Smacking Foodie Tours created by Las Vegas entrepreneur and hospitality-industry veteran, Donald Contursi.

The new self-guided Finger Licking Foodie Tours (Downtown Fremont East and Arts District) offers guests a fun and innovative way to support three top restaurants in the Las Vegas community, while enjoying an array of Instagramable dishes in one outing. Don Contursi joins us with the salivating details.

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles. The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. Las Vegas properties are Matteo’s Ristorante Italiano in The Venetian Resort and sixth+mill ristorante, pizzeria & bar at The Grand Canal Shoppes. The Las Vegas establishments have recently reopened for dine-in service. Matteo Ferdinandi is graciously at our service along with Chef Angelo Auriana.

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. Poised to reopen for dine-in Connie & Ted’s just celebrated their 7th Anniversary. Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Chef & Restaurateur Josiah Citrin is an accomplished culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse & Citrin, Charcoal Venice, Dear John’s (with Hans & Patti Rockenwagner) in Culver City and Openaire at The Line Hotel. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

We entice Chef Josiah Citrin out of his busy kitchens for an update on his area restaurant properties.

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. Dine-in is slowly starting to come back but with a lot of new rules. Alternately take-out/delivery when you can surely helps…All levels of government have sincerely pledged to support struggling (but essential) small businesses as we start to slowly recover from the COVID 19 crisis. Chef Andrew has a startling personal example of local bureaucratic fumbling at its best. We’re also starting to see a COVID 19 surcharge on select restaurant checks. There is talk in Congress about advancing the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive (RESTAURANTS) Act of 2020. As always Chef Andrew shares his informed thoughts. We’ll, of course, “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

Show 377, June 13, 2020: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica

Josiah CitrinChef & Restaurateur Josiah Citrin is an accomplished culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse & Citrin, Charcoal Venice, Dear John’s (with Hans & Patti Rockenwagner) in Culver City and Openaire at The Line Hotel (reopening date pending.) His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

The combination of Melisse and Citrin are currently offering a single Takeaway dinner menu for Thursday, Friday, Saturday & Sunday. Both Charcoal and Dear John’s have reopened for dinner dine-in.

We entice Chef Josiah Citrin out of his busy kitchens for an update on his restaurant properties.

Play

June 13: Lip Smacking Foodie Tours, Factory Place Hospitality Group, Connie and Ted’s, Josiah Citrin

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part One
Segment Three: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part Two
Segment Four: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part One
Segment Five: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part Two
Segment Six: Matthew De Marte, General Manager, Connie & Ted’s, West Hollywood
Segment Seven: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

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 as dine-in slowly returns at greatly reduced capacity 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 every week without the enthusiastic encouragement of the foodie community.

Food lovers are now able to eat and explore their way through Downtown Las Vegas like never before with a pair of private, self-guided, e-assisted culinary tours created by Finger Licking Foodie Tours. The brand-new company represents a follow-up, companion business to the successful Lip Smacking Foodie Tours created by Las Vegas entrepreneur and hospitality-industry veteran, Donald Contursi. The new self-guided Finger Licking Foodie Tours (Downtown and Arts District) offers guests a fun and innovative way to support three top restaurants in the Las Vegas community, while enjoying an array of Instagramable dishes in one outing. Don Contursi joins us with the salivating details.

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles. The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. Las Vegas properties are Matteo’s Ristorante Italiano in The Venetian Resort and sixth+mill ristorante, pizzeria & bar at The Grand Canal Shoppes. The Las Vegas establishments have recently reopened for dine-in service. Matteo Ferdinandi is graciously at our service.

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. Poised to reopen for dine-in Connie & Ted’s just celebrated their 7th Anniversary. Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Chef & Restaurateur Josiah Citrin is an accomplished culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse & Citrin, Charcoal Venice, Dear John’s (with Hans & Patti Rockenwagner) in Culver City and Openaire at The Line Hotel. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

We entice Chef Josiah Citrin out of his busy kitchens for an update on his area restaurant properties.

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. Dine-in is slowly starting to come back but with a lot of new rules. Alternately take-out/delivery when you can surely helps…All levels of government have sincerely pledged to support struggling (but essential) small businesses as we start to slowly recover from the COVID 19 crisis. Chef Andrew has a startling personal example of local bureaucratic fumbling at its best. We’re also starting to see a COVID 19 surcharge on select restaurant checks. Chef Andrew shares his informed thoughts. We’ll, of course, “Ask the Chef.”

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

Donald Contursi of Lipsmacking Foodie ToursFood lovers are now able to eat and explore their way through Downtown Las Vegas like never before with a pair of private, self-guided, e-assisted culinary tours created by Finger Licking Foodie Tours. The brand-new company represents a follow-up, companion business to the successful Lip Smacking Foodie Tours created by Las Vegas entrepreneur and hospitality-industry veteran, Donald Contursi.

The new self-guided Finger Licking Foodie Tours (Downtown and Arts District) offers guests a fun and innovative way to support three top restaurants in the Las Vegas community, while enjoying an array of Instagramable dishes in one outing. Each tour requires a minimum of just two patrons, so guests can safely dine with their closest family and loved ones.

“With restaurant capacities limited due to public health restrictions and reservations at the hottest restaurants challenging, Finger Licking Foodie Tours provide immediate VIP seating with signature dishes served fresh, shortly after arrival. Tours are “led” by a virtual tour guide who provides a map of the route, interesting tidbits along the way and a guided walk through Downtown Container Park to support local small businesses.”

“This tour provides an intimate and personalized foodie experience,” explains Contursi. “Guests receive an online map, as well as a link to an innovative virtual tour guide who provides commentary for each fascinating stop along the way including a walk- through Downtown Container Park to support small businesses. On this 2.5-hour experience in the city’s exciting, revitalized downtown, guests will visit three acclaimed restaurants, enjoying superb service and three unforgettable dishes at each venue.”

Don Contursi joins us with the delectable details.

Matteo Ferdinandi of the Factory KitchenFactory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles.

The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. This trio of restaurants has reopened for Pick-Up orders Wednesday through Saturday from 3 to 8 p.m. via Tock.

Las Vegas properties are Matteo’s Ristorante Italiano in The Venetian Resort and sixth+mill ristorante, pizzeria & bar at The Grand Canal Shoppes. The Las Vegas properties have recently reopened for dine-in service.

Matteo Ferdinandi is graciously at our service along with Chef Angelo.

Matthew de Marte wearing a mask at Connie and Ted'sSince partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. Poised to reopen for dine-in Connie & Ted’s just celebrated their 7th Anniversary.

“At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the Western Coast.”

During the ban on dine-in Connie & Ted’s has been serving guests with a full menu prepared To-Go & via delivery through TOCK.

Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Josiah CitrinChef & Restaurateur Josiah Citrin is an accomplished culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse & Citrin, Charcoal Venice, Dear John’s (with Hans & Patti Rockenwagner) in Culver City and Openaire at The Line Hotel. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

The combination of Melisse and Citrin are currently offering a single Takeaway dinner menu for Thursday, Friday, Saturday & Sunday. Both Charcoal and Dear John’s have reopened for dinner dine-in.

We entice Chef Josiah Citrin out of his busy kitchens for an update on his restaurant properties.

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. Dine-in is slowly starting to come back but with a lot of new rules. Take-out / Delivery when you can surely helps…

All levels of government have sincerely pledged to support struggling (but essential) small businesses as we start to slowly recover from the financial impact COVID 19 crisis. Chef Andrew has a startling personal example of local bureaucratic fumbling at its best. We’re also starting to see a COVID 19 surcharge on some restaurant checks. Chef Andrew shares his informed thoughts. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part One
Segment Three: Las Vegas’ Lip Smacking Foodie Tours and Finger Licking Foodie Tours Part Two
Segment Four: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part One
Segment Five: Matteo Ferdinandi & Chef Angelo Auriana, Factory Place Hospitality Group, Los Angeles & Las Vegas Part Two
Segment Six: Matthew De Marte, General Manager, Connie & Ted’s, West Hollywood
Segment Seven: Chef & Restaurateur Josiah Citrin, Melisse & Citrin, Santa Monica
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Show 299, November 24, 2018: Restaurateur & Chef Josiah Citrin

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. Chef Josiah graciously credits Chef Steve Samson (Rossoblu) with the inspiration for the Duck Ragout Tagliatelle.

The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah (Culinary Council Member for ment’or BKB Foundation) is hosting a special benefit dinner at Melisse on Sunday, December 2nd to support Team USA 2019 on their Road To Lyon” at the Bocuse d’Or international culinary competition. Joining him are guest chefs Tim Hollingsworth, Walter Manzke, Ari Rosenson, Nyesha Arrington and Brooke Williamson.

Chef Josiah joins us.

Play

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious 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, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

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

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue