Show 330, June 29, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s effervescent 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… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all. She was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.” The National Food and Beverage Foundation has mounted a novel campaign to honor Chef Chase’s memory in New Orleans. Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Restaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The space has transformed into Georgia’s Cocktail Lounge, featuring an accomplished and genuinely friendly bartending staff.

“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year. Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City refining the menu and developing new craveable creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort on the beach with their own farm. We’ll find out what’s on the rise with Chef Mani.

Love & Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a fresh look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We’ll get a tasty update from Sylvie Gabriele.

Peter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.” Chef Peter Merriman is our very special guest.

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

Play

Show 330, June 29, 2019: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach

Tim Foley of Truxtons American Bistro and Georgias LoungeRestaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The appealing result is Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Tim Foley, Jonathan Dahl, and Jocelyn Kaylene are thrilled to share their first concept, Georgia’s Cocktail Lounge. The eclectic tapas menu offers comforting bar bites as well as rich treats to satisfy those late-night munchies. The cocktail program features oldies but goodies as well as uniquely crafted cocktails all from fresh, local ingredients. Expect local craft beers and spirits to challenge the more adventurous drinkers.”

In the specialty cocktail realm look for the Grandma Georgia. It’s Wild Turkey rye, Laphroaig scotch whisky, coffee & bourbon-aged bitters, sugar cube, orange zest and Luxardo cherry.

An expanded food menu is in the works. Looking at a mid-July launch.

Partner Tim Foley is our spirited guest.

Play

June 29: Tribute to Leah Chase, Georgia’s Lounge, Mani Niall, Love and Salt, Peter Merriman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Now an enticing preview of this Saturday’s effervescent 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… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all. She was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.” The National Food and Beverage Foundation has mounted a novel campaign to honor Chef Chase’s memory in New Orleans. Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Restaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The space has transformed into Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year. Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City refining the menu and developing new craveable creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco luxury boutique hotel and treehouse resort with their own farm. We’ll find out what’s on the rise with Chef Mani.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We’ll get a tasty update from Sylvie Gabriele.

Peter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.” Chef Peter Merriman is our very special guest.

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

Leah Chase of Dooky Chase in New Orleans“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all.

“Chef Leah was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.”

“In a town deeply divided by segregation, Dooky Chase’s Restaurant was one of the only public places in New Orleans where mixed race groups could meet to discuss strategy for the local Civil Rights Movement. Although such gatherings were illegal through most of the 1960s, Dooky Chase’s was so popular; it would have caused a public uproar if local law enforcement had interrupted the meetings. Black voter registration campaign organizers, the NAACP, backdoor political meetings and countless others often found a home at Dooky Chase’s, and Leah cooked for them all.“

The National Food and Beverage Foundation (based in New Orleans) has mounted a novel campaign to monumentally honor Chef Chase’s memory in New Orleans.

Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Tim Foley of Truxtons American Bistro and Georgias LoungeRestaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The appealing result is Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Tim Foley, Jonathan Dahl, and Jocelyn Kaylene are thrilled to share their first concept, Georgia’s Cocktail Lounge. The eclectic tapas menu offers comforting bar bites as well as rich treats to satisfy those late-night munchies. The cocktail program features oldies but goodies as well as uniquely crafted cocktails all from fresh, local ingredients. Expect local craft beers and spirits to challenge the more adventurous drinkers.”

In the specialty cocktail realm look for the Grandma Georgia. It’s Wild Turkey rye, Laphroaig scotch whisky, coffee & bourbon-aged bitters, sugar cube, orange zest and Luxardo cherry.

Partner Tim Foley is our spirited guest.

Baker to the Stars Mani Niall“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year.

Mani is also the creator of the intriguing fauxnut (an acclaimed, alternative donut that is not fried, low in fat and absolutely delicious.) It was developed for the actor Danny DeVitio for the Oscar-nominated feature motion picture, Other People’s Money.

Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City tweaking the menu and developing new creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort with their own farm.

“We take the time and effort to bake first and foremost for great taste, and also for a variety of health concerns – focusing as much on ingredient standards as on taste.” – Mani Niall

We’ll find out what’s on the rise with Chef Mani.

Sylvie Gabriele of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.

Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.

“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”

“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”

We’ll get a tasty update from Proprietress Sylvie Gabriele.

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.”

“Some Thirty years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii. Sugar cane and pineapple plantations dominated the farming landscape, and most food was shipped to Hawaii from thousands of miles away.”

“Chef Peter Merriman had a vision for the growth of local agriculture and the potential of Hawaii’s rich volcanic soils. He, along with twelve other prominent chefs, encouraged farmers to grow local produce, raise meats locally, and start a healthier more sustainable Hawaii.”

Chef Peter Merriman is our very special guest.

“In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, “A gourmet in cowboy country” by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!””

“Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 – Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.”

Last year Peter launched his most ambitious Merriman’s to date, Merriman’s Honolulu, located at the base of the Anaha luxury, high-rise condominium tower at Ward Village. It’s 6,000 square feet and seats 200 guests. A menu highlight is poke prepared table side.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two