SoCal Restaurant Show

Centennial Farm is a three-acre working farm located at the OC Fair & Event Center in Costa Mesa. They offer Garden Classes open to the public including the upcoming Centennial Farm Workshop: Backyard Bantams – Your Guide to Urban Chicken Keeping on Saturday, February 24th from 10:00 a.m. to 12 Noon. “Join Centennial Farm for a unique urban ag-venture tailored specifically for Southern Californians looking to embrace backyard chicken keeping within the confines of city living. In this course, discover the world of bantam chickens, the ideal choice for enthusiasts with limited space and keen to comply with city ordinances while maintaining good neighborly relations. Learn about the diverse breeds of these petite and charming chickens, including which ones are prolific egg producers.” “Instructor Adam Waugh (our guest) will guide attendees through the essentials, from designing the perfect coop to providing optimal nutrition and health management. Plus, get advice on navigating your city’s specific chicken-keeping regulations.” “Adam Waugh is a high school science teacher with a passion for urban agriculture and sustainable living. During the summer, he works in the Garden & Floral Department at Centennial Farm at the OC Fair, sharing his extensive knowledge and enthusiasm for gardening and plant care. A keen urban farmer, Adam specializes in gardening and raising bantams in his backyard, skillfully maximizing the potential of small animals in limited urban spaces.” The post Show 565, February 17, 2024: Backyard Bantams – Guide to Urban Chicken Keeping at Centennial Farm Part One appeared first on SoCal Restaurant Show.

“Centennial Farm is a three-acre working farm located at the OC Fair & Event Center in Costa Mesa. They offer Garden Classes open to the public including the upcoming Centennial Farm Workshop: Backyard Bantams – Your Guide to Urban Chicken Keeping on Saturday, February 24th from 10:00 a.m. to 12 Noon.” “Join Centennial Farm for a unique urban ag-venture tailored specifically for Southern Californians looking to embrace backyard chicken keeping within the confines of city living. In this course, discover the world of bantam chickens, the ideal choice for enthusiasts with limited space and keen to comply with city ordinances while maintaining good neighborly relations. Learn about the diverse breeds of these petite and charming chickens, including which ones are prolific egg producers.” “Instructor Adam Waugh (our guest) will guide attendees through the essentials, from designing the perfect coop to providing optimal nutrition and health management. Plus, get advice on navigating your city’s specific chicken-keeping regulations.” “Adam Waugh is a high school science teacher with a passion for urban agriculture and sustainable living. During the summer, he works in the Garden & Floral Department at Centennial Farm at the OC Fair, sharing his extensive knowledge and enthusiasm for gardening and plant care. A keen urban farmer, Adam specializes in gardening and raising bantams in his backyard, skillfully maximizing the potential of small animals in limited urban spaces.” The post Show 565, February 17, 2024: Backyard Bantams – Guide to Urban Chicken Keeping at Centennial Farm Part Two appeared first on SoCal Restaurant Show.

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. In case you missed the ongoing festivities It’s “National Potato Lovers” Month! Chef Andrew shares his quick and simple classic recipe for “Instant” Golden Potatoes using Melissa’s Dutch Yellow Potatoes grown in Idaho. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 565, February 17, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf: Sweet Showdown. He just signed a new multiyear deal at the network. His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020. Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly. Chef Duff Goldman joins us with pastry bag in hand. We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Farley joins us to chat about his new beat. Along the way he’ll discuss an unusual form of Street Art in Venice with a social message which has attracted national attention and his recent visit to greater Palm Springs where (among other activities) he interviewed chefs and restaurateurs Mary Sue Milliken and Susan Feniger at their new restaurant, Alice B., located in Downtown Palm Springs. We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs. Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners. SoCal Gas’Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions. “PINE & CRANE DTLA is a casual and hospitable Taiwanese restaurant located in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients. In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.” Producer Andy Harris provides the salivating overview of Pine & Crane DTLA based on his recent dining experiences there. 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. Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s typically groups of two with a lot of high expectations and stress. Chef Andrew shares some of his more humorous Valentine’s Day restaurant experiences over the years along with a few tips.. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 564, February 10, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf: Sweet Showdown. He just signed a new multiyear deal at the network.” “His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020.” “Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly.” “When his dream of slaying on the guitar in a rock band wasn’t paying the bills, Chef Duff Goldman turned to his talents as a classically trained pastry chef and metal craftsman and founded Charm City Cakes in Baltimore, MD in 2002. Duff and his intrepid team of cake decorators churned out cakes the world had never seen before: cakes with sound, cakes with smoke, cakes with motorized moving components, life-sized baby elephant cakes- no cake was too crazy to tackle.” “It wasn’t long before Charm City Cakes caught the eye of the Food Network where the hit reality cake decorating series Ace of Cakes was born. The Baltimore bakery has had the pleasure of making their awesome clients’ cake dreams come true for over two decades!” Chef Duff Goldman joins us with pastry bag in hand. The post Show 564, February 10, 2024: Chef Duff Goldman of Charm City Cakes Part One appeared first on SoCal Restaurant Show.

“Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf: Sweet Showdown. He just signed a new multiyear deal at the network.” “His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020.” “Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly.” “When his dream of slaying on the guitar in a rock band wasn’t paying the bills, Chef Duff Goldman turned to his talents as a classically trained pastry chef and metal craftsman and founded Charm City Cakes in Baltimore, MD in 2002. Duff and his intrepid team of cake decorators churned out cakes the world had never seen before: cakes with sound, cakes with smoke, cakes with motorized moving components, life-sized baby elephant cakes- no cake was too crazy to tackle.” “It wasn’t long before Charm City Cakes caught the eye of the Food Network where the hit reality cake decorating series Ace of Cakes was born. The Baltimore bakery has had the pleasure of making their awesome clients’ cake dreams come true for over two decades!” Chef Duff Goldman continues with us with rolling pin firmly in hand. The post Show 564, February 10, 2024: Chef Duff Goldman of Charm City Cakes Part Two appeared first on SoCal Restaurant Show.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Farley joins us to chat about his new beat and provide a preview of what’s soon to come.Along the way he’ll discuss an unusual form of Street Art in Venice with a social message which has attracted national attention and his recent visit to greater Palm Springs where (among other activities) he interviewed Mary Sue Milliken and Susan Feniger at their new restaurant, Alice B. located in Downtown Palm Springs. “Launched in 1994, SFGATE.com was one of the first large-market media sites in the world and served as the exclusive digital home of the San Francisco Chronicle for 19 years. The site, which was initially known as The Gate until officially becoming SFGATE in 1998, was co-founded by Allen Weiner and John Coate.” “In 2013, the Chronicle launched a paywalled premium website, sfchronicle.com. Over the next six years, varying amounts of free and premium Chronicle content appeared on SFGATE, then in 2019, the Chronicle and SFGATE officially became two separately run entities with their own editorial staffs and independent newsrooms.” The post Show 564, February 10, 2024: Journalist Farley Elliott, SF Gate, Southern California Bureau Chief Part One appeared first on SoCal Restaurant Show.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Farley continues with us chatting about his expanded new beat and previewing editorial content in the pipeline. Along the way he fills us in on the sudden closing of Pea Soup Andersen’s in Buellton (weeks before their 100th Anniversary) and a reflagged (and renovated) resort in Indian Wells that’s now branded and themed with a men’s clothing line. “Launched in 1994, SFGATE.com was one of the first large-market media sites in the world and served as the exclusive digital home of the San Francisco Chronicle for 19 years. The site, which was initially known as The Gate until officially becoming SFGATE in 1998.” “In 2013, the Chronicle launched a paywalled premium website, sfchronicle.com. Over the next six years, varying amounts of free and premium Chronicle content appeared on SFGATE, then in 2019, the Chronicle and SFGATE officially became two separately run entities with their own editorial staffs and independent newsrooms.” The post Show 564, February 10, 2024: Journalist Farley Elliott, SF Gate, Southern California Bureau Chief Part Two appeared first on SoCal Restaurant Show.

We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs. Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners. SoCal Gas’ Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions. The post Show 564, February 10, 2024: SoCal Gas’ Energy Resource Center and Ongoing Programs Supporting Foodservice Entities appeared first on SoCal Restaurant Show.

PINE & CRANE DTLA is a casual Taiwanese restaurant located artfully designed by Preen in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake “and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients.” “In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.” Standout dishes are the Dan Dan Noodles with sesame-peanut sauce, cucumber and cilantro ; Beef Roll with 5-spice beef, hoisin, cucumber and cilantro; and Taiwanese Popcorn Chicken. They are currently open every day, with all day service running from 8:00 a.m. to 10:00 p.m. Breakfast Hours are 8 a.m. to 11:00 a.m. and Lunch & Dinner Hours are 11:00 a.m. to 10:00 p.m. Producer Andy Harris provides the salivating overview of Pine & Crane DTLA based on his recent dining experiences there. They really know hospitality and the staff is well-trained and helpful. The post Show 564, February 10, 2024: Pine & Crane in Downtown Los Angeles – A Profile appeared first on SoCal Restaurant Show.

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. Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s parties of two with a lot of stress. Chef Andrew shares some of his (mostly) humorous Valentine’s Day restaurant experiences over the years. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 564, February 10, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.” Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor. “Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. He’s also a certified foodie. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” Dr. Crupain trades his stethoscope for a wire whisk and joins us. “Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin‘s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us. “The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935. As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” Chairwoman Spreti Valente, a certified sommelier, joins us to uncork all that is the Los Angeles International Wine Competition. 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. “The Big Game” with the 49ers and the Chiefs is coming up on February 11th. Chef Andrew will share his salivating ideas for the tastiest in “Big Game Edibles.” Think enhanced chicken wings purest guacamole. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 563, February 3, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.” “Chasing Flavor brings together so many of the things I am passionate about. It’s about food, and family, and sharing stories and history and travel. And more importantly, giving credit to the cultures that had a hand in a particular dish,” said Hall. “I’m really proud of this show. Everyone involved in making it, myself included, put their heart and souls into it. It was a wonderful adventure, and I can’t wait for others to share it.” Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ. Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor. The post Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part One appeared first on SoCal Restaurant Show.

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.” “Throughout the six half-hour episodes, Carla dives into American classics from shrimp and grits to hot chicken, to barbeque, and more. On one episode, Carla is on an unexpected dairy adventure that takes her from the United States, to Italy, and to Turkey to discover the origins of ice cream. Stopping at the top ice cream spots in New York and Philadelphia, Carla learns the unique churning methods used to give the classic dessert its smooth, creamy texture. Then, in Italy Carla gets a lesson on the difference between ice cream and gelato, and in Turkey, Carla is like a kid again playing with her food as she uncovers a unique ingredient that gives ice cream its silkiness.” “Carla’s travels do not end there as she goes on a taco trip to Mexico and discovers how a vertical flame helped cultures collide to create tacos al pastor. She also explores how Jamaica helped to shape the flaky crust of chicken pot pie, and in Ghana, she gets a spicy taste of the roots of hot chicken with chef Eric Adjepong. With every bite in every country, Carla’s journey highlights the influences that have shaped American cuisine.” Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ. Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor. The post Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part Two appeared first on SoCal Restaurant Show.

“Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” “Recipe spotlights include Eggplant Parmigiana a doctor can actually approve of, Miso “Creamed” Corn, Lasagna Bread, Roasted Harissa Carrots with Carrot-Top Pesto and Avocado, Shrimp Fried Oats, along with desserts like spiced brownies and fruit filled cakes.” “Eating the Power Five foods doesn’t have to mean sacrificing flavor or your favorite meals – you can still have pastas, breads and sweets. After years of research and hours in the kitchen, Dr. Crupain has crafted a collection of more than 85 mouthwatering recipes that put flavor on the front burner while helping to ward off illness and increase longevity.” Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta. Dr. Crupain trades his stethoscope for a wire whisk and joins us. The post Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part One appeared first on SoCal Restaurant Show.

“Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” “Michael Crupain, MD, MPH, is a board-certified preventive medicine physician, Emmy® Award-winning producer, co-author of What to Eat When and the What to Eat When Cookbook, and self-described “wellness crusader,” who just released his third book, The Power Five. He’s spent years studying culinary practices in his travels around the world and in kitchens of both grandmas and great chefs, bringing this wisdom to his medical career that spans EVP at the digital health company Sharecare, director of food safety testing at Consumer Reports, chief medical officer at The Dr. Oz Show, and faculty member at the Johns Hopkins Bloomberg School of Public Health.” Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta. Michael Crupain, M.D. continues the conversation with The Power Five – A Cookbook. The post Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two appeared first on SoCal Restaurant Show.

“Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us. The post Show 563, February 3, 2024: Executive Chef Doug Rankin, Bar Chelou, Pasadena appeared first on SoCal Restaurant Show.

“The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935.” “As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” “Under the expert leadership of Chairwoman Spreti Valente, CS, the competition is set for a momentous 2024 edition. Valente, a passionate advocate for exceptional wines, has embarked on a mission to survey diverse wine regions, having already journeyed through much of California, New Mexico, Missouri, Indiana, Pennsylvania, and the Finger Lakes Region of New York in search of outstanding wines to enter into the competition.” The final entry deadline is Feb. 23, 2024, with judging scheduled to take place in Los Angeles on March 20 and 21, 2024. “Medal-winning wines from LAIWC are featured in the LA County Fair’s wine education program and are poured at a special consumer event in the summer, Cheers. Cheers offers wine aficionados and casual wine drinkers an opportunity to explore the best of the best from the competition, providing them with guidance as they select wines to drink at home and at play.” Chairwoman Spreti Valente joins us to uncork all that is the Los Angeles International Wine Competition. The post Show 563, February 3, 2024: The L.A. International Wine Competition with Chairperson Spreti Valente, MS appeared first on SoCal Restaurant Show.

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. “The Big Game” with the 49ers and the Chiefs is coming up on Sunday, February 11th. Chef Andrew will share his salivating ideas for the tastiest in worthy “Big Game Edibles.” Think enhanced Chicken Wings and a purist’s guacamole. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 563, February 3, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. ” Nancy Silverton joins us with a whisk at the ready. Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go. Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready. “Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada. Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses Mum’s recipe. (“Mum Sarwari” presides in the busy kitchen.) This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a tastefully decorated and spacious residence in Kabul with original art on the walls. There is an alternate traditional seating area where guests take off their shoes to enter. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen. “Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.” Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place. Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” Paul Warson joins us to uncork all that is Warson Wine Co. 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. What’s the best cooking oil to use is various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 562, January 27, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.” “Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.” “From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.” “Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.” Nancy Silverton joins us with a whisk at the ready. The post Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One appeared first on SoCal Restaurant Show.

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.” “Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.” “From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.” “Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.” Nancy Silverton, with rolling pin in hand, continues with us discussing all the sweet deliciousness between the covers in The Cookie That Changed My Life. The post Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two appeared first on SoCal Restaurant Show.

“Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go.” Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. “Opened in 2015, on Ventura Blvd. in Woodland Hills, Chef Sandra Cordero’s Gasolina Café brought Spanish influenced food to the table in an entirely new way. Seasonally driven, sustainably raised and grown and locally sourced, Gasolina Cafe has always taken pride in honoring Chef Sandra’s Spanish heritage.” Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready. The post Show 562, January 27, 2024: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part One appeared first on SoCal Restaurant Show.

“Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go.” Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. “Opened in 2015, on Ventura Blvd. in Woodland Hills, Chef Sandra Cordero’s Gasolina Café brought Spanish influenced food to the table in an entirely new way. Seasonally driven, sustainably raised and grown and locally sourced, Gasolina Cafe has always taken pride in honoring Chef Sandra’s Spanish heritage.” Chef Sandra newest venture is Xuntos, a lively Spanish Tapas Bar in Downtown Santa Monica with two rooms and balconies in each space. Spanish Natural wines are on the beverage menu currently and a full liquor license is soon on the way. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready. The post Show 562, January 27, 2024: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part Two appeared first on SoCal Restaurant Show.

“Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada.” “Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses mum’s recipe.” “Mum” Sarwari is also the highly qualified Executive Chef. “This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a lavishly decorated and spacious residence in Kabul with original art on the walls. There is also a traditional seating area where guest take off their shoes to enter. Specialties include the Bolani (appetizer, and Mantu which are steamed, minced beef dumplings topped with split peas, tomato sauce and yogurt. Also specialty cocktails like the Gulrang Rose and Afghan Chutney Caesar created with house-prepared ingredients and fresh Afghani spices. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen. The post Show 562, January 27, 2024: Afghan Kitchen, Surrey, BC with General Manager Zabi Sarwari appeared first on SoCal Restaurant Show.

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.”” “Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.” “After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul to Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.” “Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” At present Paul is primarily sourcing fruit from familiar, esteemed vineyards in Santa Barbara County. Paul has a special, limited time offer for listeners of the “SoCal Restaurant Show.” When you go to Warson Wine Co. and order wine when you get to the payment area type in “830AM” in the discount/offer code box for a 15 % discount! Nice… Paul Warson joins us to uncork all that is Warson Wine Co. The post Show 562, January 27, 2024: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County appeared first on SoCal Restaurant Show.

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. What’s the best cooking oil to use in various applications? Can you cook with Extra Virgin Olive Oil? Chef Andrew provides a measure of helpful guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Hidden costs there, too…Chef Andrew weighs in on this. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 562, January 27, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024. Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.” Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the scrumptious details of the upcoming Long Beach Black Restaurant Week. For the 3rd consecutive year Georgia’s Restaurant at Long Beach Exchange (where Southern hospitality meets culinary creativity) will again be part of Long Beach Black Restaurant Week. Think Gretchen’s Jambalaya and Grilled Creole Shrimp for openers. Proprietor Nika Shoemaker-Machado previews what will be on her comfort food menu. “Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani. “Coastal Mediterranean is the menu direction at Casalena and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.” For starters think Squash Blossoms and Sweet Corn Agnolotti. Joining us to provide the intriguing story of the ambitious Casalena are Chloe, Brandon and Tyler Makhani. “Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog. Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.” Author Kristyn Merkley is our guest with a whisk at the ready. 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. California meets Maine with a special Lobster Roll garnished with Avocado slices. Chef Andrew weighs in. Chef Andrew will also explore what’s of primary concern to area restaurateurs in 2024. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 561, January 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.” “Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.” Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the tasty details of the upcoming Long Beach Black Restaurant Week. “There are no tickets or passes to purchase. Food lovers are invited to dine-in, take-out or have featured items delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the website.” “Owners Ian and Qiana Mafnas of Axiom Kitchen are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They share their experience as well as their love for smoking meats and cooking with their community.” The post Show 561, January 20, 2024: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen appeared first on SoCal Restaurant Show.

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.” “Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.”. For the 3rd consecutive year Georgia’s Restaurant (Long Beach Exchange) where Southern hospitality meets culinary creativity will again be part of Long Beach Black Restaurant Week. Proprietor Nika Shoemaker-Machado previews what will be on her appealing comfort food menu. Specials include Creole Shrimp Skewer and Fried Green Tomatoes. Georgia’s is now serving Brunch daily. “We’re excited to participate in LBBRW for the third year,” notes Nika Shoemaker-Machado, proprietor of Georgia’s Restaurant located in the Long Beach Exchange. “Having participated in several restaurant weeks over the years, our business has never experienced the kind of guest and sales increases that the event did for us over the past two years.” The post Show 561, January 20, 2024: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange appeared first on SoCal Restaurant Show.

“Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani. “Coastal Mediterranean is the menu direction and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.” For starters think Squash Blossoms and Sweet Corn Agnolotti. “The Makhani’s were very specific in what they wanted to see on the menu and working with Chef Lobo Leon was fantastic because he was able to elevate and also eliminate what Casalena didn’t need. Chef Lobo also has an intuitive sense of what sells well. There are so many things that go into menu creation because of the high-volume Casalena turns out but at the same time they need to be able to have enough variety for each type of guest.” Lunch is served Monday through Friday. Dinner is available nightly with Breakfast and Brunch on Weekends. Joining us to provide the story of the ambitious Casalena are Chloe, Brandon and Tyler Makhani. The post Show 561, January 20, 2024: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part One appeared first on SoCal Restaurant Show.

“Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani. “Coastal Mediterranean is the menu direction and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.” For starters think Squash Blossoms and Sweet Corn Agnolotti. “The Makhani’s were very specific in what they wanted to see on the menu and working with Chef Lobo Leon was fantastic because he was able to elevate and also eliminate what Casalena didn’t need. Chef Lobo also has an intuitive sense of what sells well. There are so many things that go into menu creation because of the high-volume Casalena turns out but at the same time they need to be able to have enough variety for each type of guest.” Lunch is served Monday through Friday. Dinner is available nightly with Breakfast and Brunch on Weekends. Late Night Menu at the Bar until Midnight is seven days. Staying with us to continue telling the ambitious story of Casalena are Chloe, Brandon and Tyler Makhani. The post Show 561, January 20, 2024: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part Two appeared first on SoCal Restaurant Show.

“Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.” “Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.” “With Lil’ Luna, you can whip up showstopping breakfast treats, bring the best game-day snacks with out of this world dips and bites, get cozy with warming soups and stews, fix tempting veggie sides and bright, flavorful salads, celebrate summer with barbecue and picnic classics and feel festive with irresistible holiday treats.” “Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.” Kristyn graciously shares the two recipes that she demonstrated virtually for the Melissa’s / World Variety Produce Food Media Group in late December. They are the recipes for Apple Brickle Dip and Fruit Dip. Good suggestions for yummy “Big Game” snacks on Super Sunday, February 11th. Author Kristyn Merkley is our guest with a whisk at the ready. The post Show 561, January 20, 2024: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part One appeared first on SoCal Restaurant Show.

“Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.” “Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.” “Creating this cookbook has been a labor of love,” said Merkley. “I wanted to share my passion for cooking and my belief in the power of food to bring people together. With ‘Lil’ Luna’s So Easy & So Yummy,’ I hope to inspire others to cook with joy and connect with their loved ones over delicious meals.” “Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.” “Kristyn Merkley is married to her best friend Lo. They have six kids ages 6-16 who keep them busy, but they wouldn’t have it any other way. Coming from a long line of cooks and bakers, it was inevitable that Kristyn would fall in love with the same hobbies. The Lil’ Luna website was born right after her second child in early 2010. She started sharing all of her favorite Mexican recipes she got from her mom, aunts, and grandma as well as some of the traditional American recipes that came from her dad’s family.” “It began to grow and grow until it became what it is today. Now Lil’ Luna has thousands of recipes on the website, and through Google, email and various social media platforms, millions of people visit and make recipes every month from the Lil’ Luna website. With a team of almost a dozen people working behind the scenes, they continue to create the easiest and yummiest recipes for all to try. Her readers and followers have given her the greatest gift ever—She gets to do what she loves, and make a living doing it! She could not have done it without them!” Kristyn graciously shares the two recipes that she demonstrated virtually for the Melissa’s / World Variety Produce Food Media Group in late December. They are the recipes for Apple Brickle Dip and Fruit Dip. Good suggestions for yummy “Big Game” snacks on Super Sunday, February 11th. Author Kristyn Merkley continues as our guest with a spatula at the ready. The post Show 561, January 20, 2024: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part Two appeared first on SoCal Restaurant Show.

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. California meets Maine with a hybrid Lobster Roll garnished with Avocado slices. Chef Andrew weighs in on the creation. What will tradition-bound Mainers say? Chef Andrew also explores what’s of primary concern to area restaurateurs in 2024 including recurring supply chain issues and a bevy of new California regulations. The post Show 561, January 20, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.in Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 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. Weekend Brunch has just started. Ian McCall joins us to tap the keg on all that is ISM Brewing and Tap Room. “Preen is an award-winning, international architecture and Interiors firm with twenty years of experience specializing in hospitality design. Preen offers everything needed to build a project down to the matchbook.” They are based in a historic building in Los Angeles’ Chinatown. Projects in their expansive portfolio include Pine & Crane in the South Park neighborhood of Downtown Los Angeles, the Howlin’ Ray’s in Pasadena (in the fondly-remembered Adohr Milk Farm building) and Piccalilli in Culver City. Preen has also designed a few of the distinctive establishments in Chinatown’s Far East Plaza. A current effort in development is acclaimed Chef Chef Tim Hollingsworth’s Otium Las Vegas in the Waldorf Astoria in the Aria Campus (the former Mandarin Oriental hotel.) Preen’s inspirational founder, Alexis Readinger, is our guest to explore the mysterious world of restaurant design. Our favorite globe-trotting travel journalist and TV personality, Darley Newman, is back with a new season of travel adventures. “Join multi-Emmy nominated Darley Newman for Season 11 of TRAVELS WITH DARLEY and experience an enticing blend of culture, history, and gastronomy across a captivating array of destinations in the USA (including Lafayette, Louisiana and Route 66 in Illinois) and to South Korea. Thirteen half-hour episodes debut on PBS stations starting January 11, 2024, including the launch of TRAVELS WITH DARLEY: “Revolutionary Road Trips” in the lead up to the 2026 commemorations of America’s 250th. TRAVELS WITH DARLEY invites viewers on a journey of discovery as Darley Newman explores the heart and soul of each place she visits.” Darley takes a brief detour from the road 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 continuing the spirited conversation about mandatory Service Charges of 18 to 20 per cent now being added onto restaurant checks (this is not a Tip) along with a possible 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. To make matters worse the “Service Charge” is taxable. Chef Andrew will weigh in on this highly controversial and befuddling development.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 560, January 13, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 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. Weekend Brunch has just started. Trivia Night at ISM Brewing Co. is under the banner of The Epic Pub Quiz on Monday at 7:00 p.m. “Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.” Ian McCall joins us to tap the keg on all that is ISM Brewing and Tap Room. The post Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part One appeared first on SoCal Restaurant Show.

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 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. Weekend Brunch has just started. “Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.” “After leaving Brewbakers in 2009 an opportunity arose when Beachwood BBQ announced plans to open a brewery in Long Beach. Ian joined the team, working initially as a bartender. He furthered his brewing education at the Siebel Institute of Technology and started apprenticing under Julian Shrago. By 2013, Ian became Julian’s assistant brewer. During his tenure at Beachwood, the team won numerous awards, including the GABF Mid-size Brewpub and Mid-size Brewpub Brewer of the Year in 2013 and 2014, and at the World Beer Cup in 2016.” “In 2018, Ian moved to Riip Beer Company in Huntington Beach as Head Brewer. Over five years, he enhanced the brand, assembled a skilled team, and led them to win various prestigious brewing awards, including at GABF, San Diego International, US Beer Open, LA IPA Fest, and the Bistro IPA/DIPA Fest.” Ian McCall joins continues with us in-studio tapping the keg on all that is now Long Beach’s ISM Brewing and Tap Room on The Promenade. We’re tasting ISM’s Gulp of Mexico (Mexican Lager,) Calf Fiend (Brown Ale with Peruvian Coffee) and Western Standard Time (West Coast IPA.) The post Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part Two appeared first on SoCal Restaurant Show.

“Preen is an award-winning, international architecture and Interiors firm founded by Alexis Readinger with twenty years of experience specializing in hospitality design. Preen offers everything needed to build a project down to the matchbook.” They are based in a historic building in Los Angeles’ Chinatown. Projects in their expansive portfolio include Pine & Crane in the South Park neighborhood of Downtown Los Angeles, the Howlin’ Ray’s in Pasadena (in the fondly-remembered Adohr Milk Farm building) and Piccalilli in Culver City. Preen has also designed a few of the distinctive establishments in Chinatown’s Far West Plaza. A current, high-profile effort in development is acclaimed Chef Tim Hollingsworth’s Otium Las Vegas in the Waldorf Astoria in the Aria Campus (the former Mandarin Oriental hotel.) Alexis Readinger, Founder – “I believe in the idea of whole wellness and in creating a life that is deep in abundance for self, for community and for the planet. I’ve spent over two decades in the world of hospitality, this place of great generosity. Coming from this perspective, my commitment is to create conscious spaces that inspire humanity within the human animal experience. My calling is to create space that invites connection to the infinite.” “A Texas native, Alexis holds a Masters in Architecture from UCLA and a Bachelors from Vanderbilt University. She is a LEED certified Green Building Advisor and a member of the AIA. Alexis serves on the board of the Chinatown Business Improvement District (BID), the Chung King Road Association, and the Travel Experience and Trends Council at the Urban Land Institute (ULI). She stands for just and joyful business.” Preen’s founder, Alexis Readinger, is our guest to explore the mysterious world of restaurant design. The post Show 560, January 13, 2024: Alexis Readinger, Founder, Preen – Architecture and Interiors Firm Part One appeared first on SoCal Restaurant Show.

“Preen is an award-winning, international architecture and Interiors firm founded by Alexis Readinger with twenty years of experience specializing in hospitality design. Preen offers everything needed to build a project down to the matchbook.” They are based in a historic building in Los Angeles’ Chinatown. Projects in their expansive portfolio include Tesse and the adjacent Boulellier Wines on the fabled Sunset Strip in West Hollywood, the Howlin’ Ray’s in Pasadena (in the fondly-remembered Adohr Milk Farm building) and Piccalilli in Culver City. Preen has also designed a few of the distinctive establishments in Chinatown’s Far West Plaza. A current, high-profile effort in development is acclaimed Chef Tim Hollingsworth’s Otium Las Vegas in the Waldorf Astoria in the Aria Campus (the former Mandarin Oriental hotel.) Alexis Readinger, Founder – “I believe in the idea of whole wellness and in creating a life that is deep in abundance for self, for community and for the planet. I’ve spent over two decades in the world of hospitality, this place of great generosity. Coming from this perspective, my commitment is to create conscious spaces that inspire humanity within the human animal experience. My calling is to create space that invites connection to the infinite.” “A Texas native, Alexis holds a Masters in Architecture from UCLA and a Bachelors from Vanderbilt University. She is a LEED certified Green Building Advisor and a member of the AIA. Alexis serves on the board of the Chinatown Business Improvement District (BID), the Chung King Road Association, and the Travel Experience and Trends Council at the Urban Land Institute (ULI). She stands for just and joyful business.” Preen’s founder, Alexis Readinger, continues as our guest further exploring the mysterious world of restaurant design. The post Show 560, January 13, 2024: Alexis Readinger, Founder, Preen – Architecture and Interiors Firm Part Two appeared first on SoCal Restaurant Show.

Our favorite globe-trotting international travel journalist and TV personality, Darley Newman, is back with a new season of traveling. “Join multi-Emmy nominated Darley Newman for Season 11 of TRAVELS WITH DARLEY and experience an enticing blend of culture, history, and gastronomy across a captivating array of destinations in the USA (including Lafayette, Louisiana and Route 66 in Illinois) and to South Korea. Thirteen half-hour episodes debut on PBS stations starting January 11, 2024, including the launch of TRAVELS WITH DARLEY: “Revolutionary Road Trips” in the lead up to the 2026 commemorations of America’s 250th.” “TRAVELS WITH DARLEY invites viewers on a journey of discovery as Darley Newman explores the heart and soul of each place she visits.” “This season focuses on the passion of individuals, families, and communities who seek to preserve historical assets, traditions, and authentic cuisine to enable lovers of travel to take nostalgic journeys, learn from their discoveries and pass it on to the next generation,” said Darley. “In “South Korea’s Culinary Traditions” explore with Darley Newman across the rich world of Korean cuisine, from traditional temple food to modern K-desserts, all while delving into the culture and philosophy behind these delectable dishes in Seoul and Busan. Darley films with a three-star Michelin chef and dives into cooking as a spiritual endeavor with Buddhist nun Jeong Kwan of “Chef’s Table” on Netflix fame.” Darley takes a brief respite from the road to join us. The post Show 560, January 13, 2024: “Travels with Darley” on PBS for Season 11 with Darley Newman Part One appeared first on SoCal Restaurant Show.

Our favorite globe-trotting international travel journalist and TV personality, Darley Newman, is back with a new season of traveling. “Join multi-Emmy nominated Darley Newman for Season 11 of TRAVELS WITH DARLEY and experience an enticing blend of culture, history, and gastronomy across a captivating array of destinations in the USA (including Lafayette, Louisiana and Route 66 in Illinois) and to South Korea. Thirteen half-hour episodes debut on PBS stations starting January 11, 2024, including the launch of TRAVELS WITH DARLEY: “Revolutionary Road Trips” in the lead up to the 2026 commemorations of America’s 250th.” “TRAVELS WITH DARLEY invites viewers on a journey of discovery as Darley Newman explores the heart and soul of each place she visits.” “This season focuses on the passion of individuals, families, and communities who seek to preserve historical assets, traditions, and authentic cuisine to enable lovers of travel to take nostalgic journeys, learn from their discoveries and pass it on to the next generation,” said Darley. In “The “Revolutionary Road Trips” Across Three States episode journey deep into American heritage with the “Revolutionary Road Trip,” spanning South Carolina, New Jersey, and Saratoga, New York, uncovering the untold stories of our nation’s history.” Darley takes a brief detour from the road to continue with us. The post Show 560, January 13, 2024: “Travels with Darley” on PBS for Season 11 with Darley Newman Part Two appeared first on SoCal Restaurant Show.

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 continuing the spirited conversation about mandatory Service Charges of 18 to 20 per cent now being added onto restaurant checks (this is not a Tip) along with a possible 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. To make matters worse the “Service Charge” is taxable (and also subject to payroll tax.) Chef Andrew will weigh in on this highly controversial and befuddling development. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 560, January 13, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

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 coff

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. Alta Adams in the West Adams neighborhood of Los Angeles just celebrated their 5th Anniversary. New operating hours for 2024 are Dinner served Tuesday through Sunday and Brunch service Friday, Saturday and Sunday. When Shelbi was previously a high school student at LACES in the C-CAP Program she was one of 2 winners in the Beaver Creek Recipe Soup Contest. She was awarded a $5,000 scholarship and a trip to Beaver Creek, Colorado. The post Show 559, January 6, 2024: Chef Keith Corbin and Shelbi Johnson, The LA Chef Con / LATTC Student Mentorship Program appeared first on SoCal Restaurant Show.

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.” “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. The post Show 559, January 6, 2024: Kohala Food Hub and Mauna Kea Resort, Hawaii Island appeared first on SoCal Restaurant Show.

“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.” Camphor was unusually awarded a prestigious Michelin Star in its first year of operation which it maintained in 2023. “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.” “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 for a deep dive into Camphor are Cyrus Batchan (Proprietor) and Chefs Max Boonthanakit and Lijo George. The post Show 559, January 6, 2024: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part One appeared first on SoCal Restaurant Show.

“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.” Camphor was unusually awarded a prestigious Michelin Star in its first year of operation which it maintained in 2023. “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.” “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.” Camphor’s creative team of Cyrus Batchan and Chefs Max Boonthanakit and Lijo George continue with us. The post Show 559, January 6, 2024: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part Two appeared first on SoCal Restaurant Show.

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.” The Director of all the new season’s episodes of LOST LA, Matt Bass, is our well-informed guide to all that is LOST LA. The post Show 559, January 6, 2024: “LOST LA” on PBS SoCal appeared first on SoCal Restaurant Show.

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.” Pending final approvals and permitting on Alberto’s expanded Kitchen and the arrival of a new consulting chef Dinner and an enhanced menu are on the horizon. Alberto takes a break from his busy kitchen to join us. The post Show 559, January 6, 2024: Pony Espresso Café with Proprietor Alberto Battaglini, Santa Ynez, CA appeared first on SoCal Restaurant Show.