Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the sweet potato agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the incredibly talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of these efforts is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.

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. First Chef Andrew previews his Ultimate Lobster Roll how-to video available on YouTube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Play

Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Jonathan Granada is Chef Tim’s long-time Director of Culinary Operations. He initially met Chef Tim at The French Laundry in 2009. Chef Jonathan has earned many accolades of his own including winning Cochon 555’s “King of Porc” honors in 2017. He serves as the West Coast Ambassador for Ora King Salmon (New Zealand) as their West Coast Ambassador.

Chef Timothy Hollingsworth joins us.

Play

Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Jonathan Granada is Chef Tim’s long-time Director of Culinary Operations. He initially met Chef Tim at The French Laundry in 2009. Chef Jonathan has earned many accolades of his own including winning Cochon 555’s “King of Porc” honors in 2017. He serves as the West Coast Ambassador for Ora King Salmon (New Zealand) as their West Coast Ambassador.

Chef Tim Hollingsworth continues with us.

Play

October 16: Timothy Hollingsworth, Modernist Pizza, SoCal Gas, Sella & Mosca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Bethany Burke, Senior Vice President, Public Relations and Corporate Communications for Taub Family Selections, the US importer.

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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Tim competed in the first global cooking competition series, Netflix’s 10-part “The Final Table,” released for streaming in November 2018. Hollingsworth bested 23 other prominent chefs from around the world to emerge as top toque.

Chef Timothy Hollingsworth joins us.

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Gina Christian of SoCal Gas

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases.

Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.”

“Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.”

“As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.”

“Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.”

Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter.

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 415, March 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.”

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand.

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 
“Belden Barns was recently voted one of USA Today’s Top Ten Winery ToursProprietors Nate and Lauren Belden are an amiable
couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice!  You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the New York-based non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish (a Hollingsworth Family favorite) is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

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

Play

Show 415, March 6, 2021: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play

Chef Timothy Hollingsworth

“In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs ”

“Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.”

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. This pasta dish is a favorite of Chef Tim’s 5-year old daughter, Hunter, who will be participating in the cooking demo with him. It’s a regular dish on the Family Table at The Hollingsworth household. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Play

March 6: Hudson House, Bob’s Well Bread Bakery, Belden Barns, The Gourmandise School, Timothy Hollingsworth

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand. 

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property. In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.”

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours. Proprietors Nate and Lauren Belden are an amiable

couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out oflocally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from the rgeir culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for “Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

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

Kate Failor of Hudson House

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born. 

With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Bob Oswaks of Bob's Well Bread

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Bob Oswaks (with his hands in the dough) joins us.

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

“From day one, Belden Barns has been about much more than just wine. When we set out to build our business, we envisioned a winery that would offer unique, hands-on opportunities to learn about both farming and making wine. We were tired of traditional tasting rooms and determined to bring people closer to the land through experiences that were meaningful, sustainable, and ultimately unforgettable. Enter the Farm at Belden Barns. Wine is best enjoyed with food after all, and we are excited about creating a family business and brand that celebrates the full diversity of agriculture.”

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online… until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.”

Classes are conducted via Zoom. Most sessions are 75 minutes to 2 hours long. The Gourmandise School sends class participants recipes, equipment needs and shopping lists.

“Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.”

Chef Clemence de Lutz joins us whisk in hand.

Chef Timothy Hollingsworth

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. 

Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are now again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 299, November 24, 2018: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade

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, 10-part “The Final Table” international chef competition series. chef competition series now streaming. Chef Tim is paired with Chef Darren MacLean (Shokunin) of Calgary, Alberta, Canada. The 24 acclaimed chefs from around the globe compete in pairs of 2.

Chef Tim will provide an overview.

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Show 156, January 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s treat-filled, sumptuous but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing ewport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love inspirational entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 150,000 followers on Instagram.

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

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Show 156, January 23, 2016: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

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