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3 top LA chefs help you get creative for your Labor Day BBQ




Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Lauren Osen/KPCC
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Chef Antonio David Luna's grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette.
Lauren Osen/ KPCC
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
pea tendrils on the grill at Industriel
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Chef Antonio David Luna's grilled hangar steak:
Lauren Osen/ KPCC
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Industriel chef Antonio David Luna
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Gilberto Cetina's Yucatán Ceviche: red onion, fish, cilantro, tomatoes and lime juice
Lauren Osen/KPCC
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Gilberto Cetina's Yucatán Ceviche.
Lauren Osen/KPCC
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Chichen Itza chef Gilberto Cetina
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Chichen Itza chef and owner Gilberto Cetina tastes his ceviche
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Bestia chef Ori Menashe
Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak.
Freshly baked bread at Bestia. Chef Ori Menashe grows his own yeast!


Plenty of Angelenos will be hovering over the grill on Monday, even with these ridiculous temperatures.

We thought it would be fun to talk with some L.A.-area chefs about what they like to make on a holiday Monday like this. Perhaps something other than the usual burgers and dogs.

Our first stop was Industriel at 6th and Grand in downtown L.A. Chef Antonio David Luna took us back-of-house to the kitchen for a grilled peach salad with parmesan cheese, arugula and an apple cider vinaigrette, and grilled hangar steak:

 

Grilled Peach Salad

2 peaches, halved
2 cups Arugula
1/4 cup Parmesan cheese
2 tablespoons Apple Cider Vinaigrette 
1 tablespoon olive oil
Balsamic reduction 

Grilled Hangar Steak

8 ounces hangar steak
Salt
Pepper
4 roma tomatoes
3 sprigs fresh Thyme
2 cups Pea tendrils 


Next we headed to Chichen Itza restaurant in the Mercado La Paloma just south of downtown L.A. Chef-owner Gilberto Cetina taught us how to make a dish to help us cool down.

Gilberto Cetina's Yucatán Ceviche

2 pounds sole or red snapper (or other film, mild white fish, such as a grouper or halibut) cut into 1/4-inch pieces
1/3 cup lime juice (about 4-6 limes)
1 tablespoon salt
1 teaspoon ground black pepper
4 plum tomatoes, seeds and pulp removed, diced
1/2 red onion, diced
1/2 bunch fresh cilantro, finely chopped (without stems)
4 tablespoons olive oil
1 chile habanero, sliced (optional)
Lime wedges


Our last stop was Bestia, in the arts district of downtown L.A. After sampling some house-made charcuterie, we sat down with chef-owner Ori Menashe to talk about his pick for barbecued ribs. 

Ori Menashe's BBQ ribs

BBQ sauce:
4 cups Balsamic vinegar
1 cup Ketchup
3 tablespoons Tabasco
5 garlic cloves, crushed
2 shallots, chopped
1 cup whiskey or rum
1 cup veal or chicken stock (optional)
1 cup sugar
2 tablespoons salt
1 tablespoon chili flakes

Reduce on medium heat until syrupy.

For the ribs: