SoCal Restaurant Show

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”

“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.” The Melissa’s Website has the full schedule of area roastings.

We’ll also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes. https://ihatchchile.com/cooking-challenge/

Our resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”

“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.” The Melissa’s Website has the full schedule of area roastings.

We also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes. https://ihatchchile.com/cooking-challenge/

Our resident Prince of Produce (and a bonified Hatch Chile Pepper-Head), Robert Schueller, continues with us to turning up the heat on all things Hatch Peppers.

“There’s just something about new school supplies that helps kids get excited about learning, and Huntington Meats in the Original Farmers Market at W. Third St. and Fairfax Ave. is doing their part to make sure all children enjoy that excitement as the new school year kicks off. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive. The two shops offering quality product are coming together to participate in their inaugural Back-to-School School Supply Drive to take place the entire month of August. Proprietor/organizer Jim Cascone’s goal is to collect enough supplies for 350 kids for distribution to the Union Rescue Mission in Downtown LA. Customers that visit either of the shops and donate new, unused school supplies valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry.” Proprietor Jim Cascone joins us providing a brief overview of the effort.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.

Chef Nina will be one of the high- profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.

Chef Nina Compton takes a break from her busy kitchens to join us.

“St. Lucia native Nina Compton fell in love with New Orleans while filming BRAVO’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots.  She was named one of Food & Wine magazine’s "Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for "Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.”

Chef Nina was one of the distinguished Host Chefs (and Judge) for the recent Bocuse d’Or Americas competition in New Orleans.

Chef Nina is one of the high-profile chefs with a tasting station at the upcoming L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.

Chef Nina Compton takes another break from her busy kitchens to continue with us.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Known for its buzzworthy Bay Area portfolio, which includes Wilder, Horsefeather, Thriller Social Club, Last Rites, and Westwood Gold, Proof Positive makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven premium steakhouse dining experience with lively country entertainment on the Weekends. 

 “At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.”

 “Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.

“The menu’s ‘headliners’ are its premium char-broiled steaks, which include options like a 10-oz Picahna and large-format Big Daddies, boasting impressive cuts like a 32-oz 45-day Dry-Aged Porterhouse, and a 40-oz Bone-in Australian Wagyu Ribeye served with braised king trumpet mushrooms and cippolini onions.” The creative sides including Bacon Creamed Spinach, and Wild Mushrooms with Bordelaise and thyme are worth noting, too.

“Westwood Coast is where fine dining meets fun," says General Manager Michael Ruiz. “We've curated an elevated menu and bar program that caters to discerning diners, while our lively entertainment offerings ensure that every visit is a memorable experience."

Executive Chef Jayro Martinez and General Manager Michael Ruiz are our guests to reveal all the appealing elements that are Westwood Coast.

“Westwood Coast, the newest culinary venture from San Francisco-based Proof Positive, debuted in early July at Triangle Square in Costa Mesa. Proof Positive now makes its debut in Orange County with Westwood Coast by pairing an elevated, chef-driven steakhouse dining experience with lively country entertainment on the Weekends.” 

“At the helm of the kitchen is Executive Chef Jayro Martinez, who brings over a decade of culinary experience to the venture.  Martinez has led as an Executive Chef in several acclaimed kitchens, including Mayfield in San Juan Capistrano, AHBA in Laguna Beach, Social in Costa Mesa, and most recently, at Dana Point’s Outer Reef and then Knife Modern Steak under the tutelage of celebrity Chef John Tesar. Westwood Coast is bolstered by a team of powerhouse hospitality professionals, including Chef de Cuisine Dan Perry, formerly of The Ranch, and General Manager Michael Ruiz of BOA Steakhouse. Westwood Coast presents a unique experience that artfully blends exceptional hospitality, lively entertainment, and bold American flavors with premium cuts of meat.

“Shareable starters are brought to life with locally sourced peak-of-season ingredients in dishes like the Grilled Spanish Octopus, which shares the plate with fried green tomatoes and crispy Smoked Duck Wings. Martinez’s signature Corn Ribs are reimagined with tangy lime aioli and salsa macha powder. Standout entrees include Short Rib Agnolotti with bone marrow and shaved Brussels sprouts, and Petaluma Fried Chicken served with herby buttermilk and hot honey.” The creative sides including Bacon Creamed Spinach, and Wild Mushrooms with Bordelaise and thyme are worth noting, too.

Executive Chef Jayro Martinez and General Manager Michael Ruiz continue as our guests previewing all the tempting elements that are Westwood Coast.

Bub and Grandma’s Restaurant and Bakery is a standout breakfast and lunch establishment located in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the wildly popular Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.

“On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.”

Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.

They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is friendly.

Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.

Founder and Baker Andy Kadin joins us on the rise.

Bub and Grandma’s Restaurant and Bakery is a phenomenally popular breakfast and lunch establishment in the Glassell Park neighborhood of northeast Los Angeles. It’s the retail home for the acclaimed Bub and Grandma’s Bread and serve daily pastries, sandwiches, salads, sides, chips and other “really good stuff.” They also offer an eclectic collection of craft beer and premium wines.

On Sunday and Monday Nights at Bub and Grandma’s after dark are BG Nights with musical guests and cheese, meat and veggie charcuterie boards, Bub’s Bread with toppings, and desserts like their Baguette Bread Pudding with house-made Vanillas Ice Cream and Hot Fudge.

Breakfast is served daily from 8:00 a.m. until 11:00 a.m. For Lunch Cold Sandwiches are on the menu starting at 10:00 a.m., with full Lunch available at 11:00 a.m. until 3:00 p.m.

They are well-known for their Classic Tuna Salad with iceberg lettuce, pickles, mayo, mustard and red onion served on House Challah. There is definitely an East Coast deli vibe to the establishment but the staff is welcoming.

Bub and Grandma’s artisan breads are also available at the Hollywood Farmers Market on Sundays and the Culver City Farmers Market on Tuesdays.

Founder and Baker Andy Kadin continues with us.

Meatballs of all sizes are all the current rage on restaurant menus. Chef Andrew suggests grilled meatballs are the best summer dish. They take burgers to a whole new level. He prepares them in slider form so they still have the meatball shape. Chef Andrew shares his proven recipe.