Show 559, January 6, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Ian McCall of Riip Beer Company at the KLAA Studios

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 14 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Ian McCall joins us to preview their upcoming Grand Opening on January 11th.

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef / Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace. “I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort,” says Maya Parish, director of KFH

With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham (Director of Food & Beverage) join us with all the specifics of the effort.”

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive, Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.” Our guests are Cyrus Batchan and Co-Chefs Max Boonthanakit and Lijo George.

PBS SoCal and KCET, Southern California’s flagship PBS stations are now airing the 2024 return “of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries. The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.” The Director of all the new season’s episodes of LOST LA, Matt Bass, is our well-informed guide to the current 2024 season of LOST LA.

When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’s Pony Espresso Café.

Since its creation is 2019 adjacent to the Santa Ynez Post Office it’s become a locals’ favorite. It definitely reflects the character of the Santa Ynez Valley. Alberto is passionate about maintaining the quality of his food and standout coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment.” Alberto takes a break from his busy kitchen to join us.

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

Show 559, January 6, 2024: Kohala Food Hub and Mauna Kea Resort, Hawaii Island

Maya Parish of Kohala Food Lab

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers.

“The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace.”

“I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort, says Maya Parish, director of KFH.”

“On the food hub’s end, our goals are to create consistent standing resort orders that our farmers can count on and plant out for,” details Parish. “This will stimulate more regional food production, increasing revenue for our farmers and providing consistent quality and volume that the resort can depend on.”

“In addition, another identified goal includes providing an example to other resorts in the Kona and Kohala Districts to also “join more deeply” in supporting locally based farmers with their significant collective purchasing power.”

Todd Oldham of Mauna Kea Resort

“We were always heavy into purchasing local but it seemed after COVID, we had to do everything in our power to strengthen food security and the way we can do that is though our dollars,” notes Todd Oldham, Mauna Kea Resort food and beverage director. “When we buy local products, the money stays here and helps someone keep their land and expand to grow more food.”

“Oldham, a former chef who grew up with an agricultural background in Pennsylvania, shares a resort mission is to increase the use of local food. “It’s not just a verbal think; we do strategy sessions on how to increase local food usage, what steps we need to take and the initiatives needed.”

“With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. Now KFH is asking its farmer network to plant out crops specifically to supply the resort’s stated needs—carrots, eggplant, broccoli, cabbage and green beans— while negotiating price points that work for all.”

KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the important effort.

January 6: ISM Brewing, Alta Adams, Kohola Food Hub, Camphor, KCET’s Lost LA, Pony Espresso Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Keith Corbin and Shelbi Johnson, The LA Chef Con / LATTC Student Mentorship Program
Segment Three: Kohala Food Hub and Mauna Kea Resort, Hawaii Island
Segment Four: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part One
Segment Five: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part Two
Segment Six: “LOST LA” on PBS SoCal
Segment Seven: Pony Espresso Café with Proprietor Alberto Battaglini, Santa Ynez, CA

Andy Harris, Executive Producer and Co-host previews the show.

Ian McCall of Riip Beer Company at the KLAA Studios

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 14 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Ian McCall joins us to preview their upcoming Grand Opening on January 11th.

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace. “I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort,” says Maya Parish, director of KFH.

With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the effort.”

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.” Our guests are Cyrus Batchan and Co-Chefs Max Boonthanakit and Lijo George.

PBS SoCal and KCET, Southern California’s flagship PBS stations are soon airing the 2024 return “of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries. The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.” Public Historian and writer Nathan Masters (and the host of LOST LA) is our well-informed guide to the new season of LOST LA.

When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’s Pony Espresso Café.

Since its creation is 2019 it’s become a locals’ favorite. It definitely reflects the character of the Santa Ynez Valley. Alberto is passionate about maintaining the quality of his food and standout coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment.” Alberto takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re starting to see more mandatory Service Charges of 18 to 20 per cent added onto restaurant checks (this is not a Tip) along with a 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. Chef Andrew will revisit this highly controversial and confusing development.

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

Keith Corbin of Alta Adams

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.

One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

Maya Parish of Kohala Food Lab

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers.

“The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace.”

“I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort, says Maya Parish, director of KFH.”

“On the food hub’s end, our goals are to create consistent standing resort orders that our farmers can count on and plant out for,” details Parish. “This will stimulate more regional food production, increasing revenue for our farmers and providing consistent quality and volume that the resort can depend on.”

“In addition, another identified goal includes providing an example to other resorts in the Kona and Kohala Districts to also “join more deeply” in supporting locally based farmers with their significant collective purchasing power.”

Todd Oldham of Mauna Kea Resort

“We were always heavy into purchasing local but it seemed after COVID, we had to do everything in our power to strengthen food security and the way we can do that is though our dollars,” notes Todd Oldham, Mauna Kea Resort food and beverage director. “When we buy local products, the money stays here and helps someone keep their land and expand to grow more food.”

“Oldham, a former chef who grew up with an agricultural background in Pennsylvania, shares a resort mission is to increase the use of local food. “It’s not just a verbal think; we do strategy sessions on how to increase local food usage, what steps we need to take and the initiatives needed.”

“With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. Now KFH is asking its farmer network to plant out crops specifically to supply the resort’s stated needs—carrots, eggplant, broccoli, cabbage and green beans— while negotiating price points that work for all.”

KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the important effort.

Lijo George of Camphor LA

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training.”

“Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.”

Max Boonthanakit of Camphor

“The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Their talents were cultivated at the Michelin-starred Blue by Alain Ducasse in Bangkok, where the now co-chefs met and worked together for several years under Ducasse himself. Upon first glance at the minimally worded menu, dishes are described in their simplest form, but the flavor profiles and presentation tell a very different story still within the realm of classic French cuisine. George’s love of spices (lovingly transported from his hometown of Kerala on the southwestern coast of India) interplays with the French-leaning menu to create full-flavored dishes with a kick. Boonthankit’s mastery and passion for dessert artistry are on full display at Camphor.”

Our guests are Cyrus Batchan and Chefs Max Boonthanakit and Lijo George.

Nathan Masters of Lost LA on KCET

PBS SoCal and KCET, Southern California’s flagship PBS stations are soon airing the 2024 “return of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries.”

“The new season of LOST LA is scheduled on PBS SoCal beginning Tuesday, January 2 at 7:30 p.m. PT. After the broadcast, each episode of LOST LA is available to stream on their companion websites and on the free PBS App. Members of PBS SoCal and KCET will get early access to stream all six episodes on PBS Passport starting Jan. 2.”

“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”

Public Historian and writer Nathan Masters is our well-informed guide to the new season of LOST LA.

Alberto Battaglini of Pony Espresso Cafe

When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’s Pony Espresso Café.

Since its creation is 2019 it’s become a true locals’ favorite. It definitely reflects the rich character of the Santa Ynez Valley.

Alberto is passionate about maintaining the quality of his food and coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment”

“Alberto was born in Verona, Italy where he graduated as chef in 2002. He then pursued a career as a barman that allowed him to travel in different areas of the world. Thanks to those years of experiences he created his own style of recipes incorporating Italian background with Latin influence. Battaglini, followed one purpose only, to heighten the craft of bartending while emphasizing the importance of delivering an exceptional customer experience. After opening different restaurants he is now partnering with Evan Lash, a friend and a Santa Ynez Valley Real Estate Investor, to create a completely different dining experience in the Santa Ynez Valley.”

Alberto takes a break from his busy kitchen to join us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Keith Corbin and Shelbi Johnson, The LA Chef Con / LATTC Student Mentorship Program
Segment Three: Kohala Food Hub and Mauna Kea Resort, Hawaii Island
Segment Four: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part One
Segment Five: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part Two
Segment Six: “LOST LA” on PBS SoCal
Segment Seven: Pony Espresso Café with Proprietor Alberto Battaglini, Santa Ynez, CA