We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of Wolfgang Puck’s culinary responsibilities for the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.
“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santanain Laguna Beach) will be one of the esteemed returning Cheftestants.
Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing thecoveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.
Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.
Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.
Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santanain Laguna Beach) will be one of the esteemed returning Cheftestants.
Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing thecoveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.
Chef Amar takes another break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.
Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.
“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.
Bravo’s “Top Chef”debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.
Our own Chef Andrew Gruel, the menu-maker behindthefull-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.
Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th.
Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles.
Chef Eric takes a break from his active kitchens to join us.
“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.”
“Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.”
“In 2011, Chef Reed and Kwini Reed jointly created the high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed features a menu of refined American fare.”
“The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”
Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm.
Chef Michael Reed and Kwini Reed are our guests.
Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santanain Laguna Beach) will be one of the esteemed returning Cheftestants.
Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing thecoveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.
Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.
Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.
“The inaugural, first of its kind Pizza City Fest Los Angeleswill take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”
“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”
We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the Founder of Pizza City FestLos Angeles, Steve Dolinsky.
Tickets for Pizza City Fest Los Angeles start at $95. For more information and to purchase tickets, please visit Pizza City’s Ticketing page or call 1-877-234-8425.
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.
Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.
“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”
Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”
“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”
Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a morsel) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”
Congratulations to Chef Amar for being recognized by Riviera Magazine Orange County (June issue) as one of the 50 distinguished members of their “OC Power List.”
His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays, Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Think Grilled Smoked Pork Chop with braised collard greens, ham hock, apple butter and sauce charcuterie.
Chef Amar joins us to provide all the details on Broadway’s refurbishment and what’s in store for the Holidays at his restaurants.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
In June of 2012 Copenhagen Pastry first brought the authentic taste of Denmark to Culver City under the direction of Proprietress Karen Hansen. For centuries, the Danes have made delicious pastries, and Copenhagen Pastry is proudly continuing that tradition in Southern California. Copenhagen Pastry differs from other bakeries through their emphasis on using authentic Danish recipes, traditional baking methods and the finest quality ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy. Proprietress and Baker Karen Hansen prepares the signature Kringle for us.
“Saracina Vineyards Mendocino is a Certified California Sustainable (CSWA) winery and vineyard located in Hopland, in the southern part of Mendocino County about 30 miles north of Healdsburg. This 250-acre ranch, which includes a winery and sustainably farmed vineyards, is also home to 140-year-old olive trees, vegetable gardens, beehives, and all manner of bird and wild animal life. The handcrafted, limited production Saracina wines reflect a conscious sense of this beautiful estate in Mendocino County. Originally founded by the husband and wife team of John Fetzer and Patty Rock in 2001, Saracina has always been defined by a strong sense of family. In 2018, Marc Taub took on stewardship of Saracina, upholding the spirit of family ownership that has defined this iconic Mendocino County winery since its inception.” Long-time winemaker Alex MacGregor joins us to pull the cork on Saracina Mendocino.
The family-owned and operated More Than Waffles located in the Encino Town Center launched in 1975. Since 1998 the welcoming establishment has been owned by the Taft Family. “They specialize in the authentic Belgian Waffle called, “Gaufre.” They are known for their thickness but have a light and airy texture which makes them lower in calories, only 140 calories per waffle. The waffles are made from the finest ingredients and served plain or with a variety of fresh toppings and are accompanied with house-made jam and melted butter. More than Waffles offers some 19 different waffles to choose from, and of course you can create your own. Beyond Breakfast, More Than Waffles offers a full lunch menu including Sandwiches, Salads, Pastas, Chicken Dishes, house-made Soups and juicy Hamburgers (including Vegi Burgers and Turkey Burgers.) More Than Waffles uses a variety of Organic products and offers many healthy and lower-calorie, lighter fare dishes.” Proprietress Ika Taft (who started there as a server in 1989) is our guest.
“Orange County notable Amar Santana, the well-known chef of Vaca and The Hall Global Eatery at South Coast Plaza, as well as Broadway by Amar Santana in Laguna Beach, has returned to Bravo’s Top Chef Season 18 with a twist. This current Season, Chef Amar traded his cheftestant toque for a seat at the prestigious Judge’s Table. He was selected to be part of an elite rotating judging and dining panel made up of Top Chef All Star winners and finalists.” We entice Chef Amar away from his busy kitchens for a long overdue chat.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the new developments with the stinging 3rd party delivery fees charged to restaurants. DoorDash (the industry leader) has just revamped what percentages they charge to restaurants. It’s now 3 tiers. Chef Andrew has a dazzler of a premium sandwich collaboration going with the flagship Nathan’s Famous stand on Coney Island. It’s a premium rib eye steak sandwich with caramelized onions on artisan bread with one quarter pound of butter poached lobster (The Surf’N Turf.)
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
In June of 2012 Copenhagen Pastry first brought the authentic taste of Denmark to Culver City under the direction of Proprietress Karen Hansen. For centuries, the Danes have made delicious pastries, and Copenhagen Pastry is proudly continuing that tradition in Southern California. Copenhagen Pastry differs from other bakeries through their emphasis on using authentic Danish recipes, traditional baking methods and the finest quality ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy. Proprietress and Baker Karen Hansen prepares the signature Kringle for us.
“SaracinaVineyards Mendocino is a Certified California Sustainable (CSWA) winery and vineyard located in Hopland, in the southern part of Mendocino County about 30 miles north of Healdsburg. This 250-acre ranch, which includes a winery and sustainably farmed vineyards, is also home to 140-year-old olive trees, vegetable gardens, beehives, and all manner of bird and wild animal life. The handcrafted, limited production Saracina wines reflect a conscious sense of this beautiful estate in Mendocino County. Originally founded by the husband and wife team of John Fetzer and Patty Rock in 2001, Saracina has always been defined by a strong sense of family. In 2018, Marc Taub took on stewardship of Saracina, upholding the spirit of family ownership that has defined this iconic Mendocino County winery since its inception.” Long-time winemaker Alex MacGregor joins us to pull the cork on Saracina Mendocino.
The family-owned and operated More Than Waffles located in the Encino Town Center launched in 1975. Since 1998 the welcoming establishment has been owned by the Taft Family. “They specialize in the authentic Belgian Waffle called, “Gaufre.” They are known for their thickness but have a light and airy texture which makes them lower in calories, only 140 calories per waffle. The waffles are made from the finest ingredients and served plain or with a variety of fresh toppings and are accompanied with house-made jam and melted butter. More than Waffles offers some 19 different waffles to choose from, and of course you can create your own. Beyond Breakfast, More Than Waffles offers a full lunch menu including Sandwiches, Salads, Pastas, Chicken Dishes, house-made Soups and juicy Hamburgers (including Vegi Burgers and Turkey Burgers.) More Than Waffles uses a variety of Organic products and offers many healthy and lower-calorie, lighter fare dishes.” Proprietress IkaTaft (who started there as a server in 1989) is our guest.
“Orange County notable Amar Santana, the well-known chef of Vaca and The Hall Global Eatery at South Coast Plaza, as well as Broadway by Amar Santana in Laguna Beach, has returned to Bravo’s Top Chef Season 18 with a twist. This current Season, Chef Amar traded his cheftestant toque for a seat at the prestigious Judge’s Table. He was selected to be part of an elite rotating judging and dining panel made up of Top Chef All Star winners and finalists.” We entice Chef Amar away from his busy kitchens for a long overdue chat.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the new developments with the stinging 3rd party delivery fees charged to restaurants. DoorDash (the industry leader) has just revamped what percentages they charge to restaurants. It’s now 3 tiers.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“In June of 2012 Copenhagen Pastry brought the authentic taste of Denmark to Culver City under the direction of Proprietress Karen Hansen. For centuries, the Danes have made delicious pastries, and Copenhagen Pastry is proudly continuing that tradition in Southern California.”
“Copenhagen Pastry differs from other bakeries through their emphasis on using authentic Danish recipes, traditional baking methods and premium ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.”
“Copenhagen Pastry’s fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry). At Copenhagen Pastry they bake pastries throughout the day as demand dictates. Customers always leave with freshly baked goods.”
“Among their signature offerings is a wholegrain rye bread containing the goodness of whole rye berries, black flax seeds, sunflower and sesame seeds. Their rye bread is a thoroughly healthy bread high in fiber, low in sodium and sugar free.”
“Traditional Danish pastry dough is yeast-leavened dough folded 27 times over with layers of margarine resulting in a so called laminated dough that yields the desired light and flaky pastry so prized around the world.”
“The basic pastry dough is used to make pastries in a variety of styles – round and circular (Spandauer and Chocolate), folded or rolled (Copenhagen or Cinnamon), cut, folded or shaped (Diamond or Crown) or the knotted pretzel shape of a Kringle, the trade sign for Danish bakeries.”
Proprietress & Baker Karen Hansen joins us with whisk in hand.
“SaracinaVineyards Mendocino is a Certified California Sustainable (CSWA) winery and vineyard located in Hopland, in the southern part of Mendocino County about 30 miles north of Healdsburg. This 250-acre ranch, which includes a winery and sustainably farmed vineyards, is also home to 140-year-old olive trees, vegetable gardens, beehives, and all manner of bird and wild animal life. The handcrafted, limited production Saracina wines reflect a conscious sense of this beautiful estate in Mendocino County.”
“Originally founded by the husband and wife team of John Fetzer and Patty Rock in 2001, Saracina has always been defined by a strong sense of family. In 2018, Marc Taub took on stewardship of Saracina, upholding the spirit of family ownership that has defined this iconic Mendocino County winery since its inception.”
“Saracina cultivates 40 acres of vineyards on six different parcels. The soils vary greatly from rocky to black clay and gravelly loam, allowing for the cultivation of numerous varieties including Sauvignon Blanc, Chardonnay, Malbec, Cabernet Sauvignon, Zinfandel and Petite Sirah. This area has wet winters and dry summers with very warm days and cool nights providing for ripe, plush fruit to be balanced by firm acidity. Winemaking is led by Alex MacGregor.”
“At Saracina, the modern, eco-friendly tasting room and winery facility blend comfortably into the rural landscape. Saracina’s openness and unspoiled yet well-tended beauty is unique in the Mendocino County, as are the wine caves, the first of their kind in the county dug out of solid rock over a two-year period. By prior appointment throughout the year, the winery also offers Wine Cave Tours, Private Tastings with the Winemaker, and last but not least, Estate Tours in a motorized “Mule.””
Long-time winemaker Alex MacGregor joins us to gently pull the cork on Saracina Mendocino.
The proudly family-owned More Than Waffles located in the Encino Town Center launched in 1975. Since 1998 the established has been owned and operated by the Taft Family. “They specialize in the authentic Belgian Waffle called, “Gaufre.” They are known for their thickness but have a light and airy texture which makes them lower in calories, only 140 calories per waffle. The waffles are made from the finest ingredients and served plain or with a variety of fresh toppings and are accompanied with house-made jam and melted butter. More than Waffles offers some 19 different waffles to choose from, and of course you can create your own.”
“More Than Waffles also offers a full breakfast menu that includes 21 omelets which are served with a Belgian Waffle or home fries, breakfast burritos, crepes, pancakes, various benedicts, hash and much more.”
“Besides breakfast, More Than Waffles offers a full lunch menu including Sandwiches, Salads, Pastas, Chicken Dishes, house-made Soups and juicy Hamburgers (including Vegi Burgers and Turkey Burgers.) More Than Waffles uses a variety of Organic products and offers many healthy and low-calorie dishes for a lighter touch.”
Love is in the air at More Than Waffles. Proprietress Ika Taft (who started there as a server) met her future husband, Greg, at the restaurant. As coincidence would have it Ika’s and Greg’s daughter, Henny, also was introduced to her future husband (Mike) at More Than Waffles. Henny is currently the General Manager of More Than Waffles representing the 2nd generation of caring, hands-on Taft Family stewardship.
“This current Season, Chef Amar traded his cheftestant toque for a seat at the prestigious Judge’s Table. He was selected to be part of an elite rotating judging and dining panel made up of Top Chef All Star winners and finalists.”
“Santana, in a tight finale, ended Season 13 as the Top Chef runner-up. The ranking was made more impressive as he battled his way back to the win in “Last Chance Kitchen” where eliminated chefs compete for the wild card spot in the finale.”
“Portland, Oregon is the setting for the new season of Top Chef. Production took place last fall under rigid COVID-19 protocols and devastating wildfires. Santana was on hand for the first eight episodes including the popular “Restaurant Wars” competition.”
Top Chef Season 18 currently airs Thursday at 8 p.m. PDT. The long-running culinary reality show has garnered more than 32 Emmy nominations and two wins over 13 years.
“Santana’s long-standing relationship with South Coast Plaza began in 2008 when the graduate of the Culinary Institute of America (and a C-CAP alum and scholarship recipient from High School) was hand-picked by Chef Charlie Palmer to open his eponymous restaurant at Bloomingdale’s. It was there Santana first worked with restaurateur Ahmed Labbate, another veteran of Palmer’s restaurant empire. The two subsequently went on to partner in three thriving restaurants in the competitive Orange County dining scene.” (Locations in South Coast Plaza and Laguna Beach.)
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.
Shifting the conversation back to food we’ll also ask Chef Andrew about the new developments with the stinging 3rd party delivery fees charged to restaurants. DoorDash(the industry leader) has just revamped what percentages they charge to restaurants. It’s now a complicated 3 tiers. The consumer also pays a delivery fee.
Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”
Among the many benefits at the Commis donation level for “A Taste of C-CAP” is a multi-course meal (delivered to your home via Goldbelly) prepared by either Marcus Samuelsson or Carla Hall. It’s arrives expertly packaged, ready to heat and serve.
Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread.
