Show 274, May 19, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tantalizing 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 that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to an award-winning foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Earlier this year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel‘s Burger Land and author of Hamburger America ( revised and updated 3rd Edition just out) has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a local foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Program Note:
Our distinguished emeritus Co-host, culinary celebrity Chef Jet Tila, debuts as Alton Brown’s Floor Reporter on the reboot of Food Network’s long-running original Iron Chef America. The launch of the 10-episode new season is Sunday night, May 20th on Food Network. Take a look at the preview trailer.

All of this and much more absolute deliciousness on today’s overflowing show!

Play

Show 274, May 19, 2018: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica

Chef Govind Armstrong of Post and BeamThe Lobster is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong.

Situated at the corner of Ocean Boulevard and the Santa Monica Pier, The Lobster seafood restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the pier itself. Originally opened in 1923, it wasn’t until dishwasher-turned-owner, Mateo Castillo took the helm in 1950 that The Lobster became the quintessential “seafood shack,” so beloved by LA residents and tourists alike throughout the 1950’s, 60’s and 70’s.

The Lobster shut its doors for several years in the 1980’s and 90’s, before again being reinvented, expanded and reopened by a family of new investors in 1999. While the original structure was incorporated into the new building’s main entrance, The Lobster as it stands today is a modernly appointed, two-story cantilevered building with glass walls and seating for hundreds.

Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants in the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.

Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.

Of course the grilled and butterflied Maine lobster is a standout!

Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Play

May 19: Ali Rosen, Govind Armstrong, Proper’s Pickles, Chefs’ Toys, George Motz, Ricardo Zarate

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s tantalizing 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 that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel’s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining.

Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!

The word “potluck” may inspire memories of church dinners and mystery covered dishes. But today’s potlucks are essentially outsourced dinner partieswhich make gathering around a shared table a cinch. Inside Bring It!,  the reader will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.

Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:

  • Pimento Cheese and Crab Dip
  • Snap Pea Salad with Parmesan and Bacon
  • Pistachio and Anchovy Pasta
  • Short Ribs with Quick Pickled Shallots
  • S’mores Bars

Each recipe includes a note called “How to Bring It,” for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won’t take hours to cook, or require special ingredients. They come together easily, hold well, and travel beautifully. They’ll have you rethinking the potluck.

Ali is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People.  Potluck was nominated for an Emmy as well as two IACP awards. She is from Charleston but currently lives in New York City with her young son & husband.

We’re potlucking in the kitchen with Ali.

Chef Govind Armstrong of Post and BeamThe Lobster is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong.

Situated at the corner of Ocean Boulevard and the Santa Monica Pier, The Lobster seafood restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the pier itself. Originally opened in 1923, it wasn’t until dishwasher-turned-owner, Mateo Castillo took the helm in 1950 that The Lobster became the quintessential “seafood shack,” so beloved by LA residents and tourists alike throughout the 1950’s, 60’s and 70’s.

The Lobster shut its doors for several years in the 1980’s and 90’s, before again being reinvented, expanded and reopened by a family of new investors in 1999. While the original structure was incorporated into the new building’s main entrance, The Lobster as it stands today is a modernly appointed, two-story cantilevered building with glass walls and seating for hundreds.

Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants in the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.

Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.

Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Bijan and Pejmon NooriLong Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. In early 2014 the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

The two brothers had already been making pickles for a long time under the guidance of their father, who was known for pickling anything and everything. Bijan and Pejmon also have been known to venture into unknown pickling territory for a few of their best customers, including products like Pickled Sweet Maui Onion with Habanero. Even their Famous Mixed Jar uses Persian Cucumber as opposed to your traditional Pickling Cucumber.

“You will never see dry dill seed or pepper-flakes floating at the bottom of your jar, but you will see pieces of fresh dill and large cloves of fresh garlic. While most pickling companies think it is okay for their products to be kept on dry shelves for months at a time, Proper’s Pickle believes in cold storage only. Proper’s Pickle is also a very strong believer in using only natural ingredients so they can deliver the vegetables and peppers they use in their best form.”

“There is only one drawback to developing the crispiest, freshest-tasting pickles on the planet: Anyone who tries them will never again enjoy just any ole’ pickle. Anyone who has tasted a Proper’s Pickle will always crave something better. Because “We Make a Proper Pickle.””

Steve Dickler of Chefs ToysChefs’ Toys is no stranger to the listeners of the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs.

In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys.

“Chefs’ Toys is proud to offer time-tested and commercial kitchen approved products from the best manufacturers in the foodservice industry. We are constantly testing and searching for new products to serve our customers’ needs. You can feel confident that when you buy a product from Chefs’ Toys it has been vetted, tested, and will meet your expectations. Although our roots are firmly planted in Southern California, our customer base continues to expand nationally.”

“With the acquisition of a major restaurant design firm in 2015, Chefs’ Toys beefed up its talent pool for consulting and design. As a result, we offer complete design services for restaurants, commercial kitchens and bars. From front of house to the most complex kitchen design requirements, equipment installation, and foodservice supplies fulfillment, our staff provides turnkey solutions for the foodservice industry.”

We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

George MotzMemorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends.

The Host of Travel Channel‘s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m.

Guests should expect burgers in the form of classic takes to mouthwatering modern renditions from six popup vendors, plus burger specials from Smorgasburg LA’s weekly vendors and more.

To add to the festivities Motz will be serving his famous Oklahoma Fried Onion Burger (a smashed patty with thin sliced sweet onion).

It’s definitely a two napkin affair!

Ricardo Zarate of Mo-Chica and PiccaSeveral years ago Chef Ricardo Zarate created quite a foodie sensation with his original Mo-Chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food.

Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas.

Once is a one-of-a-kind Peruvian Nikkei dining experience from Chef Ricardo Zarate. Once (on-seh), which means ’11’ in Spanish and symbolizes Ricardo Zarate’s spot in his line of 13 siblings, is inspired by the food of his native Peru.

Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Chef Ricardo Zarate’s childhood, the menu includes dishes such as Big Eye Tuna Sashimi Ceviche, with black truffle and kizami tigers milk; Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari; and Ox Tail Bibimbap, with black mint stew, tacu tacu rice, fried egg and plantains. To compliment the menu, there are 11 signature cocktails, including a Rum & Cola “slushee” machine for an irreverent, Vegas-style twist on a boozy classic.

Dinner nightly with the recently introduced Brunch on Weekends.

Andrew Gruel and his son WilliamChef Andrew Gruel is back with his Ask the Chef commentary. Chef Andrew was a judge this week at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for at-risk area High School seniors.

On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Awards Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 48, November 16, 2013: Collin Crannell, Executive Chef of The Lobster

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He’s a regular at the network of Santa Monica Farmers Markets. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

His favorite appetizer is Burrata cheese with local seasonal Heirloom Tomatoes and Basil Pesto.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

Play

November 16: Seoul Sausage, Taps Fish House, Linda Burum, The Lobster, Coffee Bean & Tea Leaf, A Restaurant, Front Porch Pops

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Chef Jet and Producer Andy preview the show.

CBTL by the Coffee Bean and Tea LeafIt’s National Espresso Day on Saturday, November 23rd. To celebrate our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Seoul SausageA little over a year ago those three wild & crazy, youthful Korean-Americans (Ted and Yong Kim and Chef Chris Oh) opened the Seoul Sausage Co. in Little Osaka, West Los Angeles. They are known for melding distinctive Korean flavors into American sausages. Their other signature item is the “flaming balls.” Korean Fried Chicken (KFC) with corn bread is another specialty.

Seoul Sausage Co. opened right after the three partners won Season 3 of Food Network’s “Great Food Truck Race. First prize was a cool $50,000 and the new food truck they took across the country on the series. It’s affectionately known as “Big Mama.” The “Flaming Balls” was a dish created by necessity in an intense competition on “Great Food Truck Race.”

The (always entertaining) Seoul Sausage Co. guys are with us to talk about the sweet ride that has been the last year. The lines are still out the door.

There’s more…Young, Ted, and Chef Chris also have some exciting news to share with the listening audience. It’s an exclusive…

Joe Manzella of Taps Fish House and Brewery and the CatchRestaurateur Joe Manzella is the proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim on Katella near Angel Stadium.

Joe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Linda BurumLinda Burum is a well-known food journalist who currently contributes to Los Angeles Magazine and LA Weekly.

Linda is just back from a trip to Taipei, Taiwan where she did a bit of restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

It’s National Espresso Day on Saturday, November 23rd.

Jay Isais of the Coffee Bean and Tea LeafJay Isais, Senior Director of Coffee for The Coffee Bean & Tea Leaf joins us to chat about creating the perfect cup of espresso. There is a lot more to this than you may imagine.

To get you into the Holiday Spirit our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a classic dining spot dating back to 1926. A few years ago new, local ownership completely restored the place to its current ageless steakhouse atmosphere. It’s handsome with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages.

Erin Whitcomb of Front Porch PopsErin Whitcomb’s Front Porch Pops were the hit of the Orange International Street Fair in Old Town Orange over Labor Day Weekend. They were being enjoyed everywhere on the Festival site. The pops are handmade in small batches.

Tangy Lemon Cream was the first frozen novelty sold back in 2010.

Erin’s Pop Philosophy:

  • We use real fruit and fresh dairy to make our pops.
  • Our pops are handcrafted by our staff using our own recipes.
  • You’ll never find artificial colors, flavors, or high–fructose corn syrup in our pops. Ever.
  • We use locally grown, organic produce whenever we can. We sell our pops at farmer’s markets and take great pride in saying, “The plums from that farmer over there are in this popsicle right here!”

New to the line (and just in time for the Holidays) are small batch pies. The crust is hand-rolled.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops