Show 243, October 7, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Program Note: Next Saturday, Oct. 14th is our 5th Anniversary Show and the celebration is on. We’re live from the state-of-the-art Melissa’s Test / Demonstration Kitchen. It’s a really full show with culinary VIP’s aplenty including our original Co-Host, Chef Jet Tila of “Cutthroat Kitchen with Alton Brown” on Food Network and the author of 101 Asian Dishes You Need To Cook Before You Die.

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana (new location) on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.). Tickets for OOZEFEST are available here.

The grand master of cooking in America, Jacques Pépin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreño. The Foreword is by Mozza’s Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen (with its own entrance) specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 243, October 7, 2017: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co.  Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing.

The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Chef Eric turns up the heat and fills us in.

 

Play

October 7: Jacques Pepin, Carolynn Carreno, Eric Greenspan, Wolfgang Puck Kitchen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Now a tantalizing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Laura DonadoniWe’re awarding a lucky listener and their guest a pair of seats at Café del Rey’s Italian Wine Dinner hosted by Italian Wine Ambassador Laura Donadoni on Thursday evening, Oct. 12th. This is an incredible $250 gift! If you’re attentively listening to the first half hour of the show on this Saturday morning you’ll have the answer to the question that goes out @ 10:45 a.m. If you’re then the first caller with the correct answer, the special Italian wine evening at Café del Rey is yours. Good luck to all!

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.)

The grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons : In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

All of this and heaping helpings of extra deliciousness on this week’s show!

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

One of the great bonuses of the creative book is the companion video series—full of additional recipes and tips, plus more Jacques and Shorey—at Sur Le Table’s website. 33 of the fun recipes in A Grandfather’s Lessons are entertainingly demonstrated by Jacques and Shorey.

BIO: One of the world’s most famous cooking teachers and educators, Jacques Pépin has published more than twenty-five cookbooks, including his new book, Jacques Pépin Poulet & Legumes and his PBS tie-in cookbook Jacques Pépin: Heart & Soul in the Kitchen and his memoir, The Apprentice: My Life in the Kitchen. He has also starred in fourteen acclaimed cooking series on public television and is a contributing editor to Food & Wine magazine. Jacques shares his knowledge through the curriculum and teaching at International Culinary Center where he has been a dean since joining in 1988.

Before coming to the United States, Jacques served as the personal chef to Charles de Gaulle. Jacques has won many accolades and awards, including a prestigious Lifetime Achievement Award from the James Beard Foundation in 2005, several IACP Cookbook Awards, the Legion of Honor, France’s highest distinction and was named the first recipient of the Julia Child Award by the Julia Foundation for Gastronomy and the Culinary Arts. He lives with his wife, Gloria, in Madison, Connecticut.

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing. The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Joshua TurnerLocated in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients.

Highlights include the signature Chinois Chicken Salad, Crab Cakes with marinated tomatoes and basil aioli, and Bacon Wrapped Meatloaf with Yukon gold potato puree, crispy onion strings and with a port wine sauce.

As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. A shaded patio is part of the design.

General Manager and Executive Chef Joshua Turner joins us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza