Podcast appearances and mentions of Suzanne Goin

After a dark start to the New Year, a little light at the end of the tunnel this week as 18 Los Angeles chefs, bars and restaurants were named James Beard semifinalists. With Angelenos earning spots in the categories of Outstanding Chef, Outstanding Restaurant and Best Chef: California, Father Sal is with us today for one of our trademark, frankly psychotic dissections of what it all means. We attempt to answer questions like, is this a downward or upward trending year for LA? What are Angelenos' chances of turning their semifinalist nods into actual victories? Which restaurants most surprised us by earning a spot, and which snubs left us scratching our head? We also discuss a great article by the LA Times' Jenn Harris on LA chefs' wishlist for 2025, and after the break we're joined by friends of the pod Luke Reyes and Reilly Cox for Part 3 of our Opening Cafe Esca series. As a reminder, this is our series in which we're accompanying Luke and Reilly in their journey to open up an ambitious new coastal Italian restaurant in the Arts District this Spring. In this conversation, Luke and Reilly talk to us about bringing their ambitious design concept to life.  Feat. discussion of restaurants and chefs including Etra, Amiga Amore, Heritage BBQ, Evil Cooks, Barra Santos, Camelia, Baroo, Kato, Holbox, Gilberto Cetina, Chuy Cervantes, Damian, Bridgetown Roti, Poncho's Tlayudas, Kuya Lord, Suzanne Goin, Capri Club, Franceco Allegro, The Arroyo Club, La Morra Pizzeria, Marino, and more.  Helpful Links The 2025 James Beard Semifinalists https://www.jamesbeard.org/blog/the-2025-james-beard-award-semifinalists Jenn Harris' piece on LA chefs' wishlist https://www.latimes.com/food/story/2025-01-21/restaurant-2025-wish-list-los-angeles-chef-restaurateurs Opening Cafe Esca Part 1 https://open.spotify.com/episode/19HDiV4o0i2dP9ZZ7B7E9B Opening Cafe Esca Part 2 https://open.spotify.com/episode/7DoKDMtS74ngrVzjBBkzXI – Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Today on the show we have two conversations from two of our favorites from the cookbook and online world, Claire Saffitz and Andy Baraghani. Claire is the author of a great recent cookbook, What's For Dessert, and she's truly one of our favorite cooking instructors and personalities on the internet. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to this year? It turns out, plenty—both online and offline.Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM CLAIRE SAFFITZ & ANDY BARAGHANI:I Tried Making Homemade Strawberry Shortcake Bars [YouTube]Challah Bread [NYT Cooking]Warm Chickpea Bowl with Lemony Yogurt [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cree Myles is the curator of the Black literature community All Ways Black and the host of The Baldwin 100, a new podcast from Vintage Books examining James Baldwin's life and words to commemorate one hundred years since his birth. She's also one of our favorite sources of book recommendations, and it's so fun to have her on the show to go deep on the intersection of food and literature. Also on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. On this episode: Indian snack attack from Doosra and Confusion Snacks, Island Creek Oyster Farm's tinned clams are our home cooking go-to, Hey Champ hand-dipped snacks, a visit to Brooklyn's Montague Diner, Lexington Bakes has a new brownie format and it rules, Strange Delight might be the NYC restaurant of the summer, and long live the Seashore Flats. Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM CREE MYLESHow One Book Influencer Championing Black Authors Is Changing Publishing [NPR]The Baldwin 100 [Apple Podcasts]Strange Delight Channels New Orleans in All the Best Ways [The New Yorker]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We welcome back our good friend Akira Akuto to the show. Akira is the Los Angeles–based chef who was behind the acclaimed LA sandwich and pastry counter (and so much more) Konbi, which closed up shop in early 2023. In this episode we speak with one of the more clairvoyant voices in the restaurant world. Akira is brutally honest about why a seemingly successful restaurant was anything but. We talk about the difficulties chefs and operators face on a daily basis and why California in particular is a challenging landscape for small-business owners. We also chat about what he's been up to recently and the Japanese citrus he's backing in a major way. Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM AKIRA AKUTO:Konbi, Home to the Best Egg Salad Sandwich in L.A., to Close Both Locations [LA Times]America's Best New Restaurants 2019 [Bon Appetit]This Is TASTE 164: Akira Akuto [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Olive Odyssey is a Palestinian olive oil collective working to build demand, supply chains, and economic power for Palestinian farmers since 2022. Today cofounder Aya Faour, a professional olive oil taster, is on the show to share how Olive Odyssey is working to build collective power and partnering with groups like Rose Los Angeles to create special collaboration products that are funding aid in Gaza.Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM OLIVE ODYSSEY:Olive Odyssey [official]Foragers [official]High-Minded Edibles for the Farm-to-Table Era [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The title of this episode is “the last original food blogger,” and this is no exaggeration. Titus Ruscitti has been writing his influential blog Chi BBQ King for more than a decade, publishing dispatches from the Chicago food scene on the no-frills Blogspot platform. It's a throwback publication, tipping to Chowhound and the original Serious Eats, and it's so fun catching up with Titus about all the exciting restaurants he's visited around the Midwest. We talk about Chicago beef, tavern pizza, tacos, barbecue, The Bear (naturally), and his intense interest in Midwestern foodways that has had him visiting Wisconsin, Indiana, and West Michigan regularly. This is a great conversation about one of the world's greatest food cities, and I hope you enjoy it. Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM TITUS RUSCITTI OF CHI BBQ KING:Empanadas in ChicagoBig Eating in Southwest MichiganIndienne See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're thinking big and talking miniatures, reading and listening to a book simultaneously, right-size restaurant empires, the comeback of color analysis, and a stellar Father's Day gift for all the planners out there. A new-favorite mini restaurant empire: Mason Hereford's New Orleans spots Turkey and the Wolf, Molly's Rise and Shine, and Hungry Eyes (see also: his wonderful cookbook, written with JJ Goode). Some other faves: Ann Kim's in Minneapolis, Suzanne Goin and Caroline Styne's in L.A., Nancy Silverton's (also) in L.A., Marc Vetri's in Philly, and the Hart's/Cervo's/The Fly trifecta in NYC.More on color analysis via Calin Van Paris's story for Vogue. Related: Kibbe types, c/o The Concept Wardrobe and Vox. So much on miniatures! The Guardian article “‘A place where millennials can own a home': why doll's houses are having a big moment” by Nicole Cooley, Shrunk magazine, DWR's Vitra miniatures collection and Champagne Chair Contest, Yuta Segawa's vases, Tatsuya Tanaka, and the (40th anniversary!) Marc Jacobs show. We're seeing bitsy charms on all sorts of things, including Susan Alexandra Tiny Joys Lucky Charms, Haricot Vert “Dear Diary” Charming Bag, Mother Denim Lucky Charms Beanie, and Hello Adrienne Bite Size Dangles. And let's pleeease not forget Mini Brand magnets. Share your favorite small restaurant empires, color analysis thoughts, fave minis, and more via 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or our Geneva. Get your chocolate fix with Charles Chocolates—15% off your first purchase with the code ATHING15.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is the Best Chefs' Stories episode of the 'Flavors Unknown' podcast, as we celebrate a milestone - episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377 What you'll learn from this Best Chefs' Stories Episode SEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

“This last Summer Dahlia,an intimate cocktail lounge serving Iberian-inspired bites, was added to Downtown L.A. Proper Hotel's roster of dynamic dining outlets helmed by James Beard Award-winning chef Suzanne Goin and restaurateur Caroline Styne of The Lucques Group. The latest … Continue reading → The post Show 551, November 11, 2023: Executive Chef / Partner Suzanne Goin, Dahlia Lounge & Bar, Caldo Verde, Downtown L.A. Proper Hotel Part One appeared first on SoCal Restaurant Show.

“This last Summer Dahlia,an intimate cocktail lounge serving Iberian-inspired bites, was added to Downtown L.A. Proper Hotel's roster of dynamic dining outlets helmed by James Beard Award-winning chef Suzanne Goin and restaurateur Caroline Styne of The Lucques Group. The latest … Continue reading → The post Show 551, November 11, 2023: Executive Chef / Partner Suzanne Goin, Dahlia Lounge & Bar, Caldo Verde, Downtown L.A. Proper Hotel Part Two appeared first on SoCal Restaurant Show.

Today I proudly welcome two of the hardest-working, best people I know - Restaurateurs and philanthropists, Chef Suzanne Goin and Caroline Styne! Its B A C K! - - - L.A. Loves Alex's Lemonade Culinary Cookout Returns! The world's best Culinary Talents Return to Fight Childhood Cancer for Alex's Lemonade Stand Foundation  Chef Suzanne Goin, Caroline Styne, and David Lentz Joined by International Chefs, Winemakers, Brewers, and Mixologists to Fund Childhood Cancer Research! The culinary cookout is family-friendly; children under 12 are free with accompanying adults and do not need to register for the event. After a three-year hiatus, L.A. Loves Alex's Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 pm on UCLA's Royce Quad. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.  Get your tickets if you still can at https://www.alexslemonade.org Alex's Lemonade Stand Foundation for Childhood Cancer Fighting #childhoodcancer, one cup at a time.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”For more than two decades, Caroline Styne has been a force in the L.A. restaurant world. She and her business partner, Chef Suzanne Goin, opened restaurants including Lucques and a.o.c. that defined what we think of as California food today: small plates, market-driven menus, relaxed elegance, and organic wines. She's a master sommelier and a business whiz with a lot on her plate: her hospitality company The Lucques Group manages two a.o.c. locations, a baking business, two restaurants at The Proper Hotel in Downtown L.A., and the concessions for the 17,000-seat Hollywood Bowl. In today's episode, Caroline talks with host Kerry Diamond about her career, her hospitality group, and how the L.A. restaurant scene is fairing in the midst of the writers' and actors' strikes. They also talk about something very close to her heart: L.A. Loves Alex's Lemonade, an event spearheaded by Carolyn, Suzanne, and Chef David Lentz that has raised more than $8 million to fight childhood cancers. The upcoming L.A. Loves Alex's Lemonade is taking place Saturday, Sept. 23rd, and tickets are on sale right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Caroline: Instagram, L.A. Loves Alex's Lemonade 2023, A.O.C, Hollywood Bowl food and wine

My very special guest today is Singer & Songwriter, Emily Halpern. I regard these two things in life as highly valuable. The Gift of Laughter - I can never repay the gift of the laughter that someone shared with me. The Gift of Music I can never repay a music artist for the gift of their music, and how it makes me feel. I can never fully explain to them how life wouldn't be nearly as sweet for living without the gift of their music. Theses are gifts that I can never repay in full. I was aware of Emily Halpern's writing years before I knew who she was or had met her. Her words had made me laugh, so many countless nights watching Black-Ish, of which she was a writer and Producer from 2016 - 2017. And who could forget “Booksmart” Directed by Olivia Wilde written by Emily Halpern, Susan Vogel, Sarah Haskins and Katie Silberman? Those laughs made my cheeks sting pink. Booksmart laughs were guilty pleasure laughs for sure. I was introduced to her when I created a “Love Letter to Luqcues”. Lucques was the infamous restaurant in LA owned by Suzanne Goin and Caroline Styne, and operated by General Manager Matt Duggan. It had closed during covid, for good. I was looking for love stories on the patrons of Lucques. Matt Duggan said that I should speak to Emily Halpern, a screenwriter. And when I did, Emily Halpern had one of the sweetest love stories of all. You see, Emily had her second date with her husband Evan at Lucques, tucked away in a corner table in the bar. The way Emily tells it, They both knew they had found each other's soulmate that night. They had their wedding at Lucques. And, Their first born daughter Franny just missed her very first Sunday Super at Lucques before the Pandemic shut everything down. If you'd like to listen to A Love Letter to Lucques - search:SN7 | Ep308 - Part 1 + Part II - A Love Letter to Lucques - 7 True Stories told by 7 Special Guests Flash forward to 2023. Instagram - I see a post by Emily, welcoming her first-born EP album to the world. It's titled “Carry Me Home.” She recently released a single “Hey Buddy” which we are playing here in it's entirety at the end of the show. She is currently at work on a second EP to be released next year. Emily Halpern | Singer - Songwriter Emily's Instagram is @halpern_emily Her EP album is “Carry Me Home.” Her new single is “Hey Buddy”

My food heroes are back! Today The Los Angeles Philharmonic Association announced new menus for the 2023 Hollywood Bowl Food + Wine season! Chef Suzanne Goin and Restaurateur Caroline Styne Introduce cool delicious new offerings to compliment the music under the warm Los Angeles nights! Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Suzanne and Caroline's culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Suzanne's vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation's 2018 Outstanding Restaurateur of the Year award recipient. www.hollywoodbowl.com https://www.thelucquesgroup.com

Suzanne Goin demonstrates her signature dish called “The Farmer's Plate.” Made exclusively with seasonal produce available at the farmer's market, this is one of the most popular dishes at her restaurant, A.O.C. It features red curry squash, green beans, peppers, carrots, tomatoes, and summer squash, romanesco, a chickpea puree, walnut muhammara and a dollop of burrata. It is seasoned with lemon and olive oil, layered with dandelion, and served with grilled toast. Watch the full documentary and find plant-forward recipes here!

Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins as a chef, including her first ever restaurant job when she was in college in Rhode Island, her job at Campanile, and how writing a letter to Alice Waters wound up landing her a coveted job at Chez Panisse. She explains how she came to embrace rustic farm-to-table cuisine, and the importance of forging symbiotic relationships with local farmers. Native Los Angeles chef, restaurateur, and cookbook author Suzanne Goin is celebrated as one of the country's most talented and innovative contemporary chefs. Goin has been nominated for eight James Beard Foundation Awards, winning the coveted national award in 2016. Her culinary style takes an original approach to American and French traditions she mastered through extensive training. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: A.O.C., Lucques, and Tavern. Watch the full documentary and find plant-forward recipes here!

Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this volume, we explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant, three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco. Watch the full documentary and find plant-forward recipes here!

Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry. Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of a.o.c. and Caldo Verde in Los Angeles, Suzanne Goin, chef and owner of the two Michelin star Gabriel Kreuther Restaurant in New York, Gabriel Kreuther, and former Executive Chef of the Fairmont Hotel n Austin, André Natera and now author and podcast host of the Chef's PSA podcast. This episode is a follow-up panel based on the chapter "The Kitchen as Metaphor for Life" in our host's new book, Conversations Behind the Kitchen Door. In this episode about Leadership Styles, our guests share their insights on the most important skills for a leader to have in the industry, their leadership style, and the challenges and trends they see in hiring today. What you'll learn from this panel discussion How Suzanne describes her leadership style 3:29 Why André takes a personal approach to leadership 4:20 Why the success of the individual depends on the whole team 8:03 Making sure the culture you're creating sticks 9:06 The importance of the handshake (10:36) Why Suzanne believes in tough love when it comes to the leaders in her kitchens 12:47 Honesty is always the best policy in the kitchen 14:58 How leadership styles evolve 15:36 Fine-tuning your leadership style through maturity 16:28 The hiring practices of esteemed chefs 18:41 Why you shouldn't mix goldfish with sharks 21:21 Why Suzanne prefers to hire from within 22:52 Hiring challenges today's chefs are facing 25:26 What culinary school promises but can't deliver 29:17 The one thing all managers in Gabriel's kitchen have in common 31:47 How restaurants are fighting for the same staff 32:30 Qualities that make a good mentor 37:45 Andre's advice to cooks who are looking for a mentor 40:20 Why mentoring needs to be a two-way street 41:39 Their favorite question to ask in job interviews 43:09 Industry advise that has helped them in their careers 45:13 Books on leadership every chef should read 48:21 The worst call-out excuses they've ever heard 49:29 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez. Conversation with chef Suzanne Goin Interview with chef Gabriel Kreuther Conversation with chef Andre Natera Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet [After Covid] a lot of chefs made decisions along the way to put people in positions that maybe weren't ready for. If I have a crown and I put it on you, it doesn't mean you know how to run a kingdom yet. –André Natera Click To Tweet I feel like people really want to be heard. And they want to feel like they're important. It's key to take the time to invest in each staff member so that they feel that because that is what gets them to stay and work hard for you.  –Suzanne Goin Click To Tweet

I welcome THREE Very Special Guests Today! Farm Jam Festival Founder Greg Knight + A.O.C. General Manager Matt Duggan + Lead Bar Man at A.O.C. - Ignacio Murillo First Up: Greg Knight Real Farm - Real People - Real Music Don't miss out! Get your festival and camping passes before they're gone! Labor Day Weekend, September 2, 3 & 4. Colville, WA info@farmjamfestival.com. 509.255.3905 Farm Jam festival 2022 Joe Nichols, Matt Stell & Cooper Alan. NEXT: A.O.C. DEBUTS FIVE NEW SEASONAL COCKTAILS AT 3RD STREET & BRENTWOOD LOCATIONS Market-Fresh Seasonal Cocktails Crafted by Head Barman Ignacio Murillo Now Available at Suzanne Goin and Caroline Styne's A.O.C. Restaurants A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo to welcome the changing summer produce and warmer temperatures. ABOUT THE LUCQUES GROUP: With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.Along with these culinary enter- prises, the company also owns the Larder Baking Company and over- sees Hollywood Bowl Food + Wine, which curates all the food and bev- erage outlets at L.A.'s iconic music venue.The duo also operates two new restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

In today's episode, I talk to chef Maria Mazon, a two-time James Beard Award semi-finalist and contestant on Season 18 of Top Chef. She's also the owner of Boca Tacos and SONA Tortillas in Tucson, Arizona.    You'll learn her inspiration for tacos and special affinity for creative salsas, and how the flavors of her hometown in Sonora, Mexico come through in her food. She shares the lessons she learned and what she found challenging as a contestant on Top Chef, and how her life changed afterwards. You'll also hear a special recipe that you can make at home if you're in the mood for a taste of Mexico.  What you'll learn with chef Maria Mazon The simple beginnings of her food (2:50) Where the food comes from and how Maria Mazon sources it (4:10) The tortilla making process (4:32) Chef Maria Mazon's relationship with her business partner (5:38) Why her next project won't be about tacos (7:53) Why you don't see everything on the menu (10:30) The constant evolution of salsa at Boca (11:36) How being a business owner influences her creative process (12:27) Where Maria Mazon finds inspiration (13:35) The memories that charcoal brings out from her childhood (14:40) How the flavors of Sonora come through in chef M aria Mazon's food (15:54) Why her salt is so special (16:40) How her family talked her into going on Top Chef (17:33) What Maria Mazon found the most challenging about being on TV (19:04) Her biggest lessons and takeaways from the show (20:19) How life changed after Top Chef (21:13) Chef Maria Mazon favorite challenges on the show (21:59) A Maria-style dish you can cook at home (24:11) A food tour of Tucson (27:06) Her guilty pleasure food (28:10) The best Mexican cookbook you've probably never heard of (28:29) Maria's biggest kitchen complaint (31:07) The condiment she's learned to love and the spices she can't live without (31:21) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with woman chefs Conversation with chef Suzanne Goin from Los Angles Conversation with chef Masako Morishita in WDC Interview with chef Tiffany Derry in Dallas Interview with Pastry Chef Erin Kanagy-Loux from Brooklyn Conversation with chefs from "her Name is Chef" documentary Conversation with Mely Martinez Interview with chef Elizabeth Falkner  Interview with chef Silvia Barban from Brooklyn Conversation with chef Misti Norris in Dallas Conversation with chef Kim Alter in San Francisco Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Chris Kajioka Chef Sheldon Simeon Chef Erik Ramirez #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Fish Taco @ Boca Tacos in Tucson Creative Salsas from chef Maria Mazon Tacos in Tuxedos by chef Maria Mazon Boca Balls and Craft Cocktail at Boca Tacos in Tucson Click to tweet Little by little, I became in love with the blender. I became in love with the types of flavors that I can put together. That's how my salsas came about. Click To Tweet The salsas were something that allowed me as a chef to still be creative, still cooking tacos, and not get bored. That is the number one key I think for us chefs because you don't want to get bored. Because if you get bored, you get burned out.
 Click To Tweet I cook with my heart. I cook with memories. I cook with music, I cook with flavors with smells. Click To Tweet

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl's 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors … Continue reading → The post Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One appeared first on SoCal Restaurant Show.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl's 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors … Continue reading → The post Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two appeared first on SoCal Restaurant Show.

If every restaurant is a snowflake, unique and special in its own way, then so is every chef and restaurateur. Chef Suzanne Goin is a total original. From the way she thinks, to the way she runs a restaurant to her advocacy work, the chef is on a whole other level. Today we chat about the choices she's made that have led to her massive success and her plan to continue innovating into the future. For more on the chef and her projects visit https://www.aocwinebar.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Today's episode is the first in our four-part series Behind the Spine where we're stepping away from a focus on authors to hear from some of the other talented folks who help create the cookbooks that we all love. Our series will start where most cookbooks begin with the recipes and the people who perfect them. Our guests today are two incredible recipe testers and developers: Maria Zizka and Lidey Hueck.Maria Ziska is the author of three solo cookbooks and the co-author of numerous award-winning cookbooks like Ottolenghi's Flavor and Tartine: A Classic Revisited. You'll hear from Maria and what it's like to adapt a restaurant's complex recipes to the home kitchen and where she got her start testing recipes –with a letter to chef Suzanne Goin.Lidey Hueck also started working as a recipe tester by writing a letter. Just out of college she started as Ina Garten's assistant and confidant. At first, she just managed her social media, but the role quickly grew, and together with Ina Lidey tested and helped develop all of the Barefoot Contessa's recipes. Lidey talked to us about her work with Ina Garten, of course, but she also shares with us about her own process as a cook and a recipe writer for the New York Times and for her blog lideylikes.com. She's currently writing her debut cookbook. Lidey and Maria will get into the nitty-gritty details of recipe writing how to know when a recipe is finished and finally they'll give us some tips on finding the best recipes out there.Maria and Lidey joined us remotely for this week's show to #TalkCookbooks. See acast.com/privacy for privacy and opt-out information.

"No matter how perfectly the recipes are written, no matter how accurate you are with all the measurements—it's a different person, in a different place, using different ingredients so that they end up with something slightly different. And I used to think that that was a problem, that that was something I was trying to account for and correct in the testing and in the recipe writing. But I actually now see it as a really beautiful thing ." —Maria Zizka, recipe tester & developerToday's episode is the first in our four-part series Behind the Spine where we're stepping away from a focus on authors to hear from some of the other talented folks who help create the cookbooks that we all love. Our series will start where most cookbooks begin: with the recipes and the people who perfect them. Our guests today are two incredible recipe testers and developers, Maria Zizka and Lidey Heuck.Maria Zizka is the author of three solo cookbooks and the co-author of numerous award-winning cookbooks like Yotam Ottolenghi's Flavor and Tartine: A Classic Revisited. You'll hear from Maria and what it's like to adapt a restaurant's complex recipes for the home kitchen and where she got her start testing recipes –with a letter to chef Suzanne Goin.Lidey Heuck started working as a recipe tester by writing a letter. Just out of college, she started as Ina Garten's assistant, where she tested and helped develop many of the Barefoot Contessa's recipes. Lidey talked to us about her work with Ina Garten as well as her own process as a cook and a recipe writer for the New York Times and for her blog lideylikes.com. She's currently writing her debut cookbook. Lidey and Maria will get into the nitty-gritty details of recipe writing, how to know when a recipe is finished, and give us some tips on finding the best recipes out there. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In today's podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse. In 1998, she and business partner Caroline Styne opened Lucques restaurant. In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara Cara. Suzanne was awarded Best Chef by the James Beard Foundation in 2006 and in 2016 she was recognized as outstanding chef of the Year at the James Beard Foundation Awards. In 2021, she received StarChefs' Mentor Award.  You'll hear about the culinary inspirations behind a.o.c., Goin's new hotel restaurant concepts, and how she's forging a close connection with local farmers in both the kitchen and bar programs. She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants.  What you'll learn with chef Suzanne Goin How the business at Lucques inspired a.o.c. (3:30) Why the cheese course comes first at a.o.c. (5:21) The inspiration behind my favorite dish at a.o.c. (8:29) Why Suzanne Goin doesn't use the term mixologist (10:23) How they incorporate kitchen ingredients at the bar (11:12) What stands out about their cocktails (11:59) The origins of Suzanne Goin's love for pastry (13:52) How a.o.c. Brentwood came to be (15:00) Suzanne Goin's first job (16:24) How the style of food in NY compares to the west coast (17:46) Why you probably won't see her opening restaurants outside of LA (19:08) The concepts behind Suzanne Goin's two hotel restaurants (20:12) Suzanne Goin's love for Portuguese food (21:50) Why they decided to close Lucques after 22 years (25:34) What brings her joy in her work (26:28) Suzanne Goin advice to people who want to be in the restaurant business (27:05) The hardest parts of running a restaurant (27:44) Her mentors coming up in the business (28:25) Training new cooks in the kitchen (35:55)  Her thoughts on the stereotypes of men and women in kitchens (39:35) How she gathers inspiration (42:22) Why the gift of honey is always appreciated (46:14) How to cook her favorite Brussels sprouts (47:04) LA restaurants on her “Want-to-try” list (49:52)  Cookbooks to inspire you (52:42) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ a.o.c. restaurant by chef Suzanne Goin Arroz Negro at a.o.c. by Chef Suzanne Goin Focaccia at a.o.c. by Chef Suzanne Goin Veggies, muhamarra, and hummus at a.o.c. Click to tweet It's interesting how things with us [Suzanne Goin and Caroline Styne] tend to happen very organically. There's no sort of master plan of what we're going to do.
 Click To Tweet I just love the camaraderie. I love working with people who I like. I love the adrenaline. I still like the crazy Saturday nights. In the end, it's like warriors that have made it through to the other side together. Click To Tweet

Dr. D & Me talk about Chef Suzanne Goin & Caroline Styne's NEW BRUNCH at A.O.C. Then we catch up with the lively and ALWAYS entertaining Ivor David hours before his interview with Harry Benson at The Museum of Ventura County - It's Ivor Davis: Up Close and Personal with Harry Benson! We pay tribute to WKRP - Dr. Jonny Fever - Howard Hessman - RIP AT LAST! SUZANNE GOIN'S BRUNCH BEGINS AT A.O.C. IN BRENTWOOD ON FEBRUARY 26, 2022 The A.O.C. Brentwood Outpost Features Suzanne Goin's Irresistible Weekend Dishes Along with Murillo Castillo's Craft Cocktails and Wines by Caroline Styne   Wednesday to Friday Lunch Service Begins March 2 A.O.C. on Third Street has long been a must-go destination for diners since they opened in 2013, and the Brentwood menu features Suzanne Goin's signature breakfast, lunch, and brunch dishes that have become favorites of Angelenos.

Chef Jenee Kim of Park's BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowering carbon emissions by consuming consciously. Chef Alan Bergo forages the familiar and exotic with new ways of looking at a sunflower and milkweed. Tomatoes are all the rage at the farmer's market. Beth Dooley shares how a newly developed grain is regenerating the land in the Upper Midwest. Finally, Bill Addison reviews the Brentwood location of Suzanne Goin and Caroline Styne's second outpost of A.O.C..

Caroline Styne and Suzanne Goin have been partners in food and life for over 20 years, feeding Los Angeles their hearts, souls, and bacon-wrapped parmesan-stuffed dates. They join Jordan to talk the new AOC Brentwood, the perfect Hollywood Bowl bites, top 3 items on a cheese plate, finally opening in DTLA, and the goddamn Coron. With this link, please consider donating to Alex's Lemonade Stand, a foundation for childhood cancer.

“Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. … Continue reading → The post Show 432, July 3, 2021: Caroline Styne, The Lucques Group, A.O.C. Brentwood appeared first on SoCal Restaurant Show.

“The Hollywood Bowl's signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The … Continue reading → The post Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part Two appeared first on SoCal Restaurant Show.

“The Hollywood Bowl's signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The … Continue reading → The post Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part One appeared first on SoCal Restaurant Show.

Hello Star Pods!  This week Brie talks about the amazing Chef Suzanne Goin and her cook book, Sunday Suppers at Lucques. Trust me, you'll be drooling by the end of her segment. Then Shay continues on the food train just on a different track. She dives into the VERY deep internet waters of the yelper, where they complain about the best meal they've ever had. 

After several consecutive days of over four-thousand new Covid cases each day, L.A. County announced new rules in an effort to curb a wave of infections ahead of the Thanksgiving holiday. One of those rules: in-person dining must end at all restaurants starting Wednesday night. That means no indoor OR even outdoor seating, and it's expected to last at least three weeks. To talk about this means fro area eateries, we have restauranteur and chef, Suzanne Goin, of AOC, Lucques and Tavern fame.

*** The Episode is Dedicated in Loving Memory to Mimi Styne *** Our Special Guest is Co-Founder of The Lucques Group & James Beard Award-Winning Wine Director - - Caroline Styne - - You've heard her name. Caroline Styne. Caroline Styne is a bit of an enigma. She is a mystery of sorts. Sure, she has had a lot of press: GQ, Vanity Fair, Food & Wine Magazine, NY Times, LA Times, Eater, a list too long to list here. She has appeared on countless food shows: Top Chef, she's a Food Network regular. Cooking Festivals aren't legit unless her & her partner Chef Suzanne Goin are on the marquee. She sits on the advisory board for the IRC (Independent Restaurant Coalition)and has been so instrumental in helping restaurants across America through the Pandemic by working tirelessly creating initiatives and lobbying Congress member to provide relief for shuttered, at no fault of their own, hospitality businesses. She lends her name, her time & her restaurants to Charities, like Alex's Lemonade, which is changing the lives of children with cancer. So you've likely seen her, or read about her. You just KNOW she has a good story, wrapped in shining gift wrapping, but just a little out of reach… Extremely successful & at the top of her game? How does she do it? Let's find out, Co-Founder of The Lucques Group & James Beard Award-Winning Wine Director - - Caroline Styne - - alexslemonade.org LUCQUES Catering 310-800-1789 lucquescatering.com info@lucquescatering.com Proper Hotel @downtownlaproper

Wine Director Caroline Styne has shared prestigious nominations with partner Chef Suzanne Goin when Lucques was honored for Best Service and a.o.c. was acknowledged for Outstanding Wine Program by the James Beard Foundation. After five years of nominations for the James Beard Awards, Caroline received the coveted award for Restaurateur of the Year in 2018 in recognition for her achievements with The Lucques Group. After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006) and James Beard Foundation's Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area's pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates. a.o.c restaurant & wine bar Open for #OutdoorDining #TakeOut + #Delivery Daily from 5p & Saturday/Sunday #Brunch 10a-2:30p

Suzanne Goin and Caroline Styne Aren't Done Changing the Way L.A. Dines With city lights and vintage brick as backdrop, Proper re-imagines and updates a landmark in the heart of the Fashion District into a 148-room destination hotel. Here, the creative vision of Kelly Wearstler seamlessly blends past and present with compelling design, vintage influence and local art. Essentials include two destination restaurants ledby James Beard Award-winning L.A. chef Suzanne Goin and Caroline Styne (Lucques, AOC, Tavern); an intimate lounge, and a city-view rooftop pool and lounge-bar-restaurant. Eat & Drink at Caldo Verde, The Signature Restaurant & Bar (Mediterranean- Inspired Ode to Historic Los Angeles) And... Dalia Intimate Lounge And... Cara Cara, Rooftop Restaurant & Bar (Southern California with an All-Day Menu) Especially Proper are two singular, one-of-a-kind suites fashioned from the basketball court and indoor pool of the building's sporting club past. 1100 S. BROADWAY, LOS ANGELES, CA 90015 On Instagram @downtownlaproper

RADIO VERSION - FOR THE FULL Billy Harris INTERVIEW PLEASE LISTEN TO THE PODCAST Billy Harris has carved out a very successful career at the top of the hospitality industry by shining his very bright spotlight on the giants in the culinary world. This includes Top Chef & Restaurateur Brooke Williamson, Wolfgang Puck, Nancy Silverton, Chef Suzanne Goin, Curtis Stone, Neal Fraser, Guy Fieri, Bobby Flay, Alice Waters and so many more! For the past twenty years Billy has hosted every major culinary event in the country with the country's best chefs. He's an MC with a HUGE heart, using his platform and his mic, he's raised millions of dollars through The "Billy Harris Dinner Series" for No Kid Hungry, Alex's Lemonade, Los Angeles Regional Food Bank and The Trotter Project.  The "Billy Harris Dinner Series" is a number of intimate, multi-course and wine-paired dining events with the country's best chefs. He's smart with a quick wit, a fun interview style, and positive infectious attitude. And if you are in the hospitality business, all roads lead to Billy! You WANT to Hang with Harris! I want to Hang with Harris! We're hanging with Harris on this special 300th episode of The Jeremiah Show! www.billyharris.com Find Billy Harris on On Facebook facebook.com/billyharrisofficial On Instagram instagram.com/thebillyharris On his Website BillyHarris.com On Vimeo vimeo.com/hangingwithharris

FUUL INTERVIEW WITH Billy Harris - THE PODCAST VERSION with Bonus BillyTime! We hit a milestone - Our 300th show! Thank you listeners! Billy Harris has carved out a very successful career at the top of the hospitality industry by shining his very bright spotlight on the giants in the culinary world. This includes Top Chef & Restaurateur Brooke Williamson, Wolfgang Puck, Nancy Silverton, Chef Suzanne Goin, Curtis Stone, Neal Fraser, Guy Fieri, Bobby Flay, Alice Waters and so many more! For the past twenty years Billy has hosted every major culinary event in the country with the country's best chefs. He's an MC with a HUGE heart, using his platform and his mic, he's raised millions of dollars through The "Billy Harris Dinner Series" for No Kid Hungry, Alex's Lemonade, Los Angeles Regional Food Bank and The Trotter Project. The "Billy Harris Dinner Series" is a number of intimate, multi-course and wine-paired dining events with the country's best chefs. He's smart with a quick wit, a fun interview style, and positive infectious attitude. And if you are in the hospitality business, all roads lead to Billy! You WANT to Hang with Harris! I want to Hang with Harris! We're hanging with Harris on this special 300th episode of The Jeremiah Show! www.billyharris.com Find Billy Harris on On Facebook facebook.com/billyharrisofficial On Instagram instagram.com/thebillyharris On his Website BillyHarris.com On Vimeo vimeo.com/hangingwithharris

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group. a.o.c. is back on Thursday through Sunday with an all- day menu and classic dinner menu for 4 guests through TOCK. Hours are 11:00 a.m. … Continue reading → The post Show 374, May 23, 2020: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One appeared first on SoCal Restaurant Show.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group with Caroline Styne. LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus … Continue reading → The post Show 374, May 23, 2020: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two appeared first on SoCal Restaurant Show.

Balancing work life and home life in the time of quarantine, US Table Tennis star Lily Zhang on Olympics postponement and Chef Suzanne Goin on Lucques closing down.

Full Show Today! Superbowl LIV Chase Lounge Will Knox ("The Real Estate Guy" for Wolfgang Puck, Suzanne Goin) gives me a walking RestaurantTour or Ojai and introduces me to the towns restaurateurs at The Nest, Ojai Roti, Ojai Tortilla House and more! A recap of the incredible tour and hospitality and a love letter to Ojai and the people who live there! And apologetically we leave you with the KFC's Fire Log Roll...Spoiler alert: The KFC 11 Herbs & Spices Firelog from Enviro-Log® is back for a limited time! Once again you can fill your home with the warmth of a fire that spreads the mouth-watering aroma of Colonel Sanders' secret recipe. Order one today, and you'll be wondering how you were ever able to enjoy a fire that didn't smell like fried chicken. https://www.kfc.com/fire-log $18.99 FIND WILL KNOX Will Knox got his first taste of restaurant real estate when he found a location for an unknown chef named Wolfgang Puck and a little concept called Spago. Next, came a slew of locations for the Hard Rock Café. And then, one great client after another. To become one of them, call Will at 310.993.6896 or go to theknoxcompany.com Follow Will on his Restaurant Tours on Instagram @knoxcom

Christiaan Rollich, disciple of James Beard award winning chef and restauratuer Suzanne Goin and co-author of Bar Chef: Handcrafted Cocktail, shares his famous egg nog recipe with the guys at new hotspot, The Manchester, in Los Angeles. What does egg nog mean to you? The strange white drink in the punch bowl, the mistaken milk carton at the grocery store, or maybe Clark Griswold downing the stuff to ameliorate his family woes at Christmas. Whatever your experience, this episode will change the way you think about egg nog and have you ordering one and then calling for a second, maybe a third or dare you, a fourth. All that and more on this week’s episode of Equal Parts: A Bartending Podcast about Cocktails.

RADIO VERSION - For the FULL INTERVIEW with LEGENDARY CHEF SUZANNE GOIN play the EXTENDED PODCAST VERSION Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques to his list of "The New Classics"(these are)" Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

EXTENDED VERSION - FULL INTERVIEW Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques - - - to his list of "The New Classics"(these are) "Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

Suzanne Goin is the chef/owner of A.O.C., Lucques and Tavern Restaurant in Los Angeles. Learn more about your ad choices. Visit megaphone.fm/adchoices

EXTENDED PODCAST Chef Gloria Felix is the Senior Executive Chef at The Compass Group overseeing the food & beverage at Off Lake Bistro & Marcells + Bar Gloria graduated from Le Corden Blue, first graduating class. From day one, Gloria knew who she wanted to work for: - Chef Fred Erick - He owned the Famous Vita in LA - James Beard Award-Winning Chef Suzanne Goin - Creator of AOC - Chef Gloria then went on to be the opening team with Suzanne Goin at AOC - Phil Rosenthall - Jar - Chef Neil Frazer (Hell's Kitchen, Top Chef, Iron Chef) at Grace - Chef Michael Minas - She has appeared on countless TV food shows, including Top Chef & a long stint as Gordon Ramsay's Sous Chef on Hell's Kitchen! Chef Gloria has been a private chefs for Elon Musk, Founders Google Larry Page and Sergey Brin - at Burning Man. Katy Perry was in the tent along with CEO of Vogue, Anna Wintour. Gloria Felix On Instagram - @chefglofelix

RADIO VERSION Chef Gloria Felix is the Senior Executive Chef at The Compass Group overseeing the food & beverage at Off Lake Bistro & Marcells + Bar Gloria graduated from Le Corden Blue, first graduating class. From day one, Gloria knew who she wanted to work for: - Chef Fred Erick - He owned the Famous Vita in LA - James Beard Award-Winning Chef Suzanne Goin - Creator of AOC - Chef Gloria then went on to be the opening team with Suzanne Goin at AOC - Phil Rosenthall - Jar - Chef Neil Frazer (Hell's Kitchen, Top Chef, Iron Chef) at Grace - Chef Michael Minas - She has appeared on countless TV food shows, including Top Chef & a long stint as Gordon Ramsay's Sous Chef on Hell's Kitchen! Chef Gloria has been a private chefs for Elon Musk, Founders Google Larry Page and Sergey Brin - at Burning Man. Katy Perry was in the tent along with CEO of Vogue, Anna Wintour. Gloria Felix On Instagram - @chefglofelix

If anyone has mastered the art of the hustle, it's Ellen Bennett. The entrepreneurial powerhouse behind Hedley & Bennett, a Los Angeles–based chef wear and handcrafted apron company, started her own business at age 24 while working as a line cook at not one but two prestigious restaurants in L.A. "I was permanently running on adrenaline, and I loved it," she tells Hillary Kerr on episode 29 of Second Life. Now, she's outfitting top chefs around the world, including the likes of Martha Stewart, Jamie Oliver, Jon Shook, and Vinny Dotolo.

Maria Zizka has cooked and written with numerous authorities on California cuisine-- co-authoring with Sqirl's Jessica Koslow, Tartine's Elisabeth Prueitt, and a.o.c.'s Suzanne Goin. We examine the tenets of California cuisine, and Maria's role as not just mediator between chef and home cook -- but translator as well. Meant to Be Eaten is powered by Simplecast

“My job is being a manager, cheerleader, salesperson and marketer for these plants that have saved my life.” Amanda Chantal BaconWhat do you become when your mom is the CEO of a prestigious fashion empire and your dad is a musician accompanying notorious acts like Billy Idol and the art punk group Suicide?You alchemize that business savvy with artistry. And pivot.Such is the tale of plant alchemist and holistic heroine Amanda Chantal Bacon – a wellness entrepreneur committed to the idea that food is equal parts art and medicine; as much about pleasure as healing; and that creativity and sustenance can be one and the same.A graduate of the New England Culinary Institute and former Food & Wine Editor at the LA Times, Amanda served apprentice duties under Suzanne Goin, the James Beard Award winning chef at the famous Luques Restaurant, who served as her mentor and inspiration behind Moon Juice, an online holistic apothecary and chain of elegant community-centric juice shops with three locations across Los Angeles that Amanda founded in 2012.Amanda is also the author of the exquisite Moon Juice Cookbook*, and has been profiled extensively in the most prestigious publications in the world, including the New York Times Sunday Magazine, The New Yorker, Vanity Fair, Elle, Vogue, InStyle, and The Hollywood Reporter.In addition, Amanda is no stranger to controversy. Last year found her square in the Internet's vicious, vitriolic crosshairs — an experience we explore at length.This is a conversation about Amanda's eclectic upbringing and unique entrepreneurial path. It's about taking control of your education and your path. It's a conversation about self-care habits, and the power of plants to heal. And it's about food not just as nourishment, but as an experience.Spending time with Amanda was soothing and delightful.I sincerely hope you enjoy the exchange.Peace + Plants,Listen & Subscribe on Apple Podcasts | Soundcloud | Stitchercharity: waterI want to personally thank everyone who responded to my podcast with Scott Harrison and donated to charity: water by joining The Spring. As of the date of this writing, the RRP community has collectively raised enough revenue to build 4 wells annually! Amazing. Inspired by your generosity, my company has decided to sponsor one well per year – so that makes 5 wells for 2017. But why not make it 10? For just $20-$40 in monthly donations (100% of which go directly to clean water projects), you can make an incalculable difference in countless lives by investing in a world where everyone has clean water. There is simply no better feeling than providing a basic, life-altering human right. To learn more and join, please visit The Spring at cwtr.org/richroll.com Thanks to this week’s sponsor:AwayTravel. See acast.com/privacy for privacy and opt-out information.

The culinary landscape at The Hollywood Bowl this season is dynamic, decadent, and nothing you've seen before!Co-Owners of the Lucques Group, 2016 James Beard Outstanding Chef Award Winner, Suzanne Goin, and Wine Director and Sommelier, Caroline Styne, have created 10 pleasurable and distinctive food and wine dining avenues to savor and delight in!

Los Angeles got some major love at the James Beard Foundation Awards this week and we have some of the best, most successful chefs (and JBFA winners) on the show to talk about it. Suzanne Goin of Luques, a.o.c., Tavern, and the Larder, who took home Outstanding Chef, discusses her big win and taking over the foodservice program at the Hollywood Bowl with business partner Caroline Styne. Then, we're joined by Jon Shook and Vinny Dotolo of Animal, Son of a Gun, and other restaurants, who took home Best Chef - West at the JBFA to talk about LA's place in the national restaurant landscape and managing growth in the current climate.

This week we are joined by Executive Chef Suzanne Goin. Suzanne is Owner (along with Business Partner, Caroline Styne), of Lucques, AOC, Tavern and the Larder and Larder on Burton. Join amazing chefs, winemakers and master mixologists while making a difference at L.A. Love's Alex's Lemonade at UCLA Royce Quad. We are also talking to Destination Manager at Travel Paso Robles Alliance, Amanda Diefenderfer. September 19 is Arte de Tiza and Taste of Downtown! Check out the art or bring your own chalk, then experience the decadence of downtown Paso Robles food and wine.Don't forget to like us on Facebook and follow us on Twitter @FDandT.

This week host, Nanci Jo Saper, goes on location at Lucques Restaurant, talking with Walter Menzel, Founding Executive Director of the Peter Michael Foundation, and Chef Suzanne Goin.

At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure. The A.O.C. Cookbookby Suzanne Goin “The recipes are organized by different course — salads, fish, meat, and vegetables — and by season, so it appeals to my producerly sense of order. And while I’m not vegetarian, I like that it has a strong focus on vegetables.” —JYW Recipe: Spiced "Pumpkin" Fritters with Chocolate Sauce and Candied Pepitas    The Grilling Book: The Definitive Guide from Bon Appétitby Adam Rapoport “It made me want to buy a grill. And I haven’t done it yet. I’m going to — I got as close as buying a spatula for the grill… I love the design of this book. There’s a lot of little how-to sidebars, and Rapoport offers the pros and cons of different methods, like the case for charcoal grilling versus gas grilling… There are a lot of It’s so instructive without being condescending.” —AE Recipe: Hickory Rib-Eye Steaks with Bacon-Molasses Butter Recipe: Grilled Avocados and Chiles Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat “So much of Japanese cooking tends to be very precise and pristine. But you know regular families probably aren’t eating these elaborate sushi or sashimi presentations at home every night. I feel like Japanese Soul Cooking shows a different side of that culture’s cuisine, and has chapters devoted to food like gyoza dumplings and tonkatsu, which is a panko-breaded fried pork cutlets.” —JYW Recipe: Retro Curry Recipe: Sapporo Soup Curry Recipe: Classic Tonkatsu Ivan Ramen: Love, Obsession, and Recipes From Tokyo’s Most Unlikely Noodle Jointby Ivan Orkin and Chris Ying “It’s the memoir portion of the book I enjoy. His writing is like Ivan was in our interview: Fast and sharp and bracing and irreverent. Here’s how he writes about realizing that he wanted to move back to Japan and stay there. He was living with a woman in Maine at the time. Then I had an epiphany. I looked up and said, ‘You know what? I don’t like Maine and I love Japan. I don’t know what the f*** you’re talking about, but that’s the place I want to be.’ No offense to Maine, but it took being there for me to realize how much I wanted to be somewhere else. It’s a great story, one that inspires you to throw all your self-imposed caution to the wind.” —AE Recipe: Toasted Rye Noodles   Honorable mentions: The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Schulman Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne Cherry Bombe, a new biannual magazine celebrating women and food Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy Brennan and Caroline Campion