Show 572, April 6, 2024: Hot Tongue Pizza, Silver Lake with Proprietor Alex Koons Part One

Alex Koons of Hot Tongue Pizza

Hot Tongue Pizza in Silver Lake (the creation of pizza whisperer Alex Koons) is a contemporary pizza shop (with a Vegan flair) that takes from the energy and vibrance of the best food city in the world, Los Angeles. The open floor plan of the restaurant allows for a peek inside the magic that goes on day in and day out. The pizza is not only meant to entice your tastebuds, but also to evoke the nostalgia of that slice you remember growing up.” They also have fun with their off the wall (but informative) Social Media posts.

“Hot Tongue’s welcoming counter service and low-key casual ambience makes for an inviting dining experience. Come in a stranger and leave a friend. The alchemy comes in the form of classic pizza combinations, on top of the best organic grains, carefully sourced ingredients with an Angeleno attitude.”

“With a remarkable 17-year journey in the pizza industry, proprietor Alex Koons boasts an impressive résumé that spans every role in the business, from a humble delivery driver to a visionary owner. In February 2022, he set the local pizza world on fire by inaugurating the first Hot Tongue location, which quickly garnered rave reviews and captured the hearts of pizza enthusiasts far and wide.”

“But Alex’s story didn’t start in pizza. He draws intriguing parallels between his background in the music industry and his culinary ventures. To him, running a restaurant is akin to leading a band, where your team plays the role of the band, service becomes the electrifying live show, customers transform into devoted fans, and your food, the heart-pounding music.”

Hot Tongue Pizza will be one of the twenty artisan pizzerias participating in Pizza City Fest L.A. at L.A. Live on Saturday, April 27th. They will be serving their acclaimed Tomato Pizza (that just happens to be Vegan.) (The Festival also takes place for a 2nd day on Sunday, April 28th with a different set of participating pizzerias.)

Pizzaiolo Alex Koons joins us with a square slice of Vegan Tomato pizza in hand.

Show 572, April 6, 2024: Hot Tongue Pizza, Silver Lake with Proprietor Alex Koons Part Two

Alex Koons of Hot Tongue Pizza

Hot Tongue Pizza in Silver Lake (the creation of pizza whisperer Alex Koons) is a contemporary pizza shop (with a Vegan flair) that takes from the energy and vibrance of the best food city in the world, Los Angeles. The open floor plan of the restaurant allows for a peek inside the magic that goes on day in and day out. The pizza is not only meant to entice your tastebuds, but also to evoke the nostalgia of that slice you remember growing up.” They also have fun with their off the wall (but informative) Social Media posts.

“Hot Tongue’s welcoming counter service and low-key casual ambience makes for an inviting dining experience. Come in a stranger and leave a friend. The alchemy comes in the form of classic pizza combinations, on top of the best organic grains, carefully sourced ingredients with an Angeleno attitude.”

“With a remarkable 17-year journey in the pizza industry, proprietor Alex Koons boasts an impressive résumé that spans every role in the business, from a humble delivery driver to a visionary owner. In February 2022, he set the local pizza world on fire by inaugurating the first Hot Tongue location, which quickly garnered rave reviews and captured the hearts of pizza enthusiasts far and wide.”

“But Alex’s story didn’t start in pizza. He draws intriguing parallels between his background in the music industry and his culinary ventures. To him, running a restaurant is akin to leading a band, where your team plays the role of the band, service becomes the electrifying live show, customers transform into devoted fans, and your food, the heart-pounding music.”

Hot Tongue Pizza will be one of the twenty artisan pizzerias participating in Pizza City Fest L.A. at L.A. Live on Saturday, April 27th. They will be serving their acclaimed Tomato Pizza (that just happens to be Vegan.) (The Festival also takes place on Sunday, April 28th with a different set of participating pizzerias.)

Pizzaiolo Alex Koons continues with us with his well-used pizza peel at the ready.

Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One

Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two

Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley continues as our guest with salad tongs at the ready along with a bunch of fresh arugula from her garden.

Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

There is even an unexpectedly decadent chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates.

Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us.

Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath continues with us with a slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

There is even an unexpectedly decant chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates.

“Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.”

Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us.

Show 429, June 12, 2021: Donato Poto, Partner, Providence, Hollywood Part One

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Providence is newly reopened for Dinner only, serving Tuesday through Saturday. Providence offers a single, extravagant multi-course tasting menu nightly. (Vegetarian and Pescatarian options are available.)

Restaurateur Donato Poto is with us to reminisce, celebrate the 16th Anniversary and look to the future.

Show 429, June 12, 2021: Donato Poto, Partner, Providence, Hollywood Part Two

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Providence is newly reopened for Dinner only, serving Tuesday through Saturday. Providence offers a single, extravagant multi-course tasting menu nightly. (Vegetarian and Pescatarian options are available.)

A Father’s Day reminder…On June 20th Providence’s sister restaurant, Connie & Ted’s, is open for Lunch and Dinner serving their ample all-day menu. Lunch is 11:30 a.m. to 3:00 p.m. and Dinner from 5 to 10:00 p.m. Connie & Ted’s is a casual seafood restaurant with buckets of atmosphere and providing full table service. Think fresh Maine Lobster Roll served hot or cold.

Restaurateur Donato Poto continues with us to reminisce, celebrate the 16th Anniversary and look to the future.

Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

“Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.”

“She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—for the very first time.”

We’re walking the local Farmers Market with Chef Deborah Madison.

Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich).

“From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.”

“Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico.”

Deborah Madison continues the sprouting conversation with us.