“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.
“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us.
Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) “menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.” Chef Sagar Ghosh takes a break from his tandoor to join us.
“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartés Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Malek joins us
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that both tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.
All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!
The post Show 512, February 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.