Show 191, October 1, 2016: Terri Henry, Founder, Dine LBC – Long Beach Restaurant Week

Long Beach Kitchen Ink CalendarOrganizers of Dine LBC – Long Beach Restaurant Week recently announced the upcoming sale of the Dine LBC Long Beach Kitchen Ink 2017 Calendar featuring stunning photos of 13 Long Beach chefs and one local urban farm owner for each of twelve months plus front and back covers. Calendar sales benefit Dine LBC Originals Marketing Fund that provides marketing and public relations support to participating independently owned restaurants year-round.

Dine LBC – Long Beach Restaurant Week founder Terri Henry conceived the idea after seeing “Kitchen Ink” editorial feature in OC Weekly several years ago. She was looking to bring the concept to Long Beach but wanted to put a unique spin on it, hence the calendar idea was born.

“We wanted to produce a unique promotional piece that showcases the individual personalities of the culinary talent here, which in so many cases include body ink,” said Henry. “The calendar is our way of paying homage to those behind the scenes of our delicious dining experiences in Long Beach.”

More than just a one-time editorial feature, the calendar is a high quality promotional piece and expected to warrant a keepsake status beyond its 12 months. Based on the enthusiasm from the initial featured chefs, Henry expects it become an annual project.

Dine LBC – Long Beach Restaurant Week founder, Terri Henry, is our guest.

Show 77, June 21, 2014: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Because Chianina’s cellar space is a lot smaller than at the flagship Michaels on Naples particular attention was paid in selecting the 180 to 200 labels available. Every wine was hand-selected to pair with the menu items.

They source as much of the fresh produce used at the restaurant as available from Lot 59 urban farm located in nearby Signal Hill.