Show 177, June 25, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is, fortunately, no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene. First up is a report on The Strip.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an insightful exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s (Chicago) “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classicc featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 177, June 25, 2016: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a four-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

 

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June 25: Brock Radke, Patric Kuh, Steve Dolinsky, A Restaurant, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s a provocative exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital FoundationsDeb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider.

Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the dynamic Las Vegas dining scene.

Finding the Flavors we Lost by Patric KuhWe hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an arresting exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Spanning almost the past hundred years, Kuh begins with the stories of countercultural “radicals” in the 1970s who taught themselves the forgotten crafts of bread, cheese, and beer-making, moving back to the development of mass-produced food and giant corporations that spurred them on, then to the present, hearkening back to how these 1970s trailblazers became the inspiration for today’s crop of young chefs and artisans. From a cheese-making farm in Wisconsin to the Maker’s Mark distillery in Kentucky, Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food—and the transformations this has effected on both the restaurant menu and the dinner table.

Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of hand-crafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor?

Patric Kuh, in addition to being a writer, is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of two previous books, An Available Man and The Last Days of Haute Cuisine: The Coming of Age of American Restaurants.

Kuh is a winner of the James Beard Award for Writing and Literature, and has been nominated for the James Beard MFK Fisher Distinguished Writing Award and the James Beard Award for Magazine Series. He lives in Los Angeles, California with his wife and two children, where he works as a food critic for LA Magazine.

With a deeply personal emphasis on individual people and restaurants and a keen journalistic approach, FINDING THE FLAVORS WE LOST is a funny, personal exploration of what constitutes artisan food as we know it today—and what its future may be.

Steve Dolinsky and Andreew GruelChicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC7 Chicago’s TV’s “The Hungry Hound.” We’ll meet him.

“Growing up in a kosher home in St. Cloud, Minnesota isn’t exactly the ideal foundation for a professional food reporter, but it wasn’t until I was a teenager, introduced to the “Australian Women’s Home Weekly” series of illustrated Thai and Chinese cookbooks by my Tasmanian sister-in-law, that I realized how wonderful the pleasures of the table could be. In college, at the University of Wisconsin, I continued seeking out everything I couldn’t (or simply wasn’t able to) have as a kid: Turkish kebabs; Thai noodles; falafel, and yes, even pork.”

“But when I graduated in 1990, yearning to find new flavors and taste new things, there was no such thing as a TV food reporter. All of the food professionals I looked up to – Reichl, Richman, Apple – were in print. So I took my broadcast degree to towns like Escanaba, Michigan and Davenport, Iowa, and learned how to become a general assignment news reporter, always stoking that love of food by cooking out of magazines and making hour-long trips to track down a little Thai joint or Mexican taqueria.”

“The Tribune’s 24-hour newschannel – CLTV – brought me to Chicago in 1992. I logged a few more years of news reporting, then caught a break in ‘95, when our station launched “Good Eating,” a weekly, 30- minute program mirroring the Tribune’s food section. As Producer and Host, I churned out 52 shows a year for eight years, garnering six James Beard Awards along the way for Best TV Cooking Show.”

“Freelance radio work followed – first with WBEZ, our local NPR affiliate, then with Public Radio International’s “The World,” and six more Beard Awards followed. I’ve also written food features and reviews for publications like The Chicago Reader, CS Magazine and the Chicago Tribune.”

“In 2003, I moved to ABC 7, Chicago’s #1 news station, where I now file two original reports each week, under the moniker “The Hungry Hound.” I still continue to file stories for PRI’s The World and have become a part-time travel writer, filing stories for the Travel sections in both The Chicago Tribune and The Globe and Mail (Canada’s national paper).”

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast (that’s #13 if you’re keeping score).”

“More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours, and am also now consulting on the food and beverage program for The Hotel San Felipe in Panama City, Panama.”

“I show up as an occasional judge or contributor on “Iron Chef America” (now out of production) and “Unique Eats,” and serve as one of the 27 Regional Academy Chairs for “The World’s 50 Best Restaurants.” I even do some media training outside of Chicago for chefs, sommeliers and mixologists. Best part of the job? Getting paid to eat. Toughest part? Keeping it off. See you at the gym.”

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a multi-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

Andrew Gruel and his son WilliamChef Andrew Gruel has recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.

Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th. He was a first time participant.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Show 116, April 4, 2015: Market Chef Shelly Register, A Market, Newport Beach

Shelly RegisterChef Shelly Register is the accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared upmarket sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A lunch standard is the “My Favorite” sandwich. It’s turkey, avocado, pear and ginger marmalade, honey mustard and watercress on marbled corn rye. Soups are prepared in-house daily. Thursday’s featured soup, for example, is White Bean, Kale and Chicken Italian Sausage.

Dessert fans, listen up…If you want to be tempted please take a look at A Market’s vanilla cake with milk chocolate frosting. The photo is posted on our Instagram @SoCalRestaurantShow! Now that’s a worthy guilty pleasure and not overly sweet…

Chef Shelly joins us as our official tour guide of the culinary pleasures of A Market.

 

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Show 48, November 16, 2013: Jon Blackford, Executive Chef of A Restaurant, Newport Beach

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a reborn successor to a classic dining spot dating back to 1926. It’s the oldest operating restaurant in storied Newport Beach.

A few years ago new, enthusiastic, local ownership completely restored the place to its current ageless steakhouse atmosphere. The rumor is that this group of locals spent some three and one-half million dollars on the project! It’s handsome, in the tradition of grand steakhouses, with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with something as “ordinary” as beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages. All the sauces and salad dressings are prepared right there.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

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November 16: Seoul Sausage, Taps Fish House, Linda Burum, The Lobster, Coffee Bean & Tea Leaf, A Restaurant, Front Porch Pops

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Chef Jet and Producer Andy preview the show.

CBTL by the Coffee Bean and Tea LeafIt’s National Espresso Day on Saturday, November 23rd. To celebrate our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Seoul SausageA little over a year ago those three wild & crazy, youthful Korean-Americans (Ted and Yong Kim and Chef Chris Oh) opened the Seoul Sausage Co. in Little Osaka, West Los Angeles. They are known for melding distinctive Korean flavors into American sausages. Their other signature item is the “flaming balls.” Korean Fried Chicken (KFC) with corn bread is another specialty.

Seoul Sausage Co. opened right after the three partners won Season 3 of Food Network’s “Great Food Truck Race. First prize was a cool $50,000 and the new food truck they took across the country on the series. It’s affectionately known as “Big Mama.” The “Flaming Balls” was a dish created by necessity in an intense competition on “Great Food Truck Race.”

The (always entertaining) Seoul Sausage Co. guys are with us to talk about the sweet ride that has been the last year. The lines are still out the door.

There’s more…Young, Ted, and Chef Chris also have some exciting news to share with the listening audience. It’s an exclusive…

Joe Manzella of Taps Fish House and Brewery and the CatchRestaurateur Joe Manzella is the proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim on Katella near Angel Stadium.

Joe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Linda BurumLinda Burum is a well-known food journalist who currently contributes to Los Angeles Magazine and LA Weekly.

Linda is just back from a trip to Taipei, Taiwan where she did a bit of restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

It’s National Espresso Day on Saturday, November 23rd.

Jay Isais of the Coffee Bean and Tea LeafJay Isais, Senior Director of Coffee for The Coffee Bean & Tea Leaf joins us to chat about creating the perfect cup of espresso. There is a lot more to this than you may imagine.

To get you into the Holiday Spirit our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a classic dining spot dating back to 1926. A few years ago new, local ownership completely restored the place to its current ageless steakhouse atmosphere. It’s handsome with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages.

Erin Whitcomb of Front Porch PopsErin Whitcomb’s Front Porch Pops were the hit of the Orange International Street Fair in Old Town Orange over Labor Day Weekend. They were being enjoyed everywhere on the Festival site. The pops are handmade in small batches.

Tangy Lemon Cream was the first frozen novelty sold back in 2010.

Erin’s Pop Philosophy:

  • We use real fruit and fresh dairy to make our pops.
  • Our pops are handcrafted by our staff using our own recipes.
  • You’ll never find artificial colors, flavors, or high–fructose corn syrup in our pops. Ever.
  • We use locally grown, organic produce whenever we can. We sell our pops at farmer’s markets and take great pride in saying, “The plums from that farmer over there are in this popsicle right here!”

New to the line (and just in time for the Holidays) are small batch pies. The crust is hand-rolled.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Show 8: December 8, 2012: Stan Frazier

Well-known in music circles as the drummer and principal song writer for the band, Sugar Ray. Stan also is a serious amateur chef who was a contestant on BBC America’s new reality cooking series, “Chef Race : U.K. vs. U.S” which was executive produced by Jamie Oliver. Stan also owns a piece of A Restaurant in Newport Beach where he resides.

Back on October 2nd “Chef Race” debuted with 16 chefs, 8 Americans and 8 Brits, starting their cross-country journey on the Santa Monica Pier. They raced to New York City (raising money along the way) where the last chef standing walked away with a cool $100,000 and a lot of personal satisfaction.

Stan was clearly the wild card contestant yet he prevailed ! He competed with dignity which was a quality not shares by all of his fellow contestants. Go USA!

Play

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier