Show 305, January 5, 2019: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.

Play

Show 288, September 1, 2018: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton

Frank OstiniChef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution known for incredible Santa Maria – style BBQ. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines (Highliner Pinot Noir) made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004.

Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

Lunch (11:30 a.m. to 2:30 p.m. daily) for the Tasting Room (and wine pairings) will initially come (via a custom delivery tricycle) from the kitchen at the adjacent Hitching Post 2 restaurant known for Santa Maria-style BBQ. Look for HP Burgers, Triple-Fried French Fries, Santa Maria BBQ Artichokes and Grilled Corn Quesadillas. In the next phase a restored and converted Airstream kitchen trailer along with HP Santa Maria grills will be onsite and offering a broader menu.

There is quite a fascinating history to the picturesque, expanded property.

Play

Show 252, December 16, 2017: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and generously gave away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

 

Play

Show 236, August 12, 2017: The Meatheads from West Coast Prime Meats, Terry & Jay. For Best in BBQ is it Brisket or Tri-Tip?

Santa Maria style Trip Tip from West Coast Prime MeatsThe Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, are back with us. In the smoker is advancing the great BBQ debate about which rates higher between Brisket and Tri-Tip.

Terry advances the cause of brisket and Jay champions tri-tip. You’ll hear strong opinions defended on both sides. We’ll take a combo plate, please…

Also, some good information on the lesser known cuts of beef that are worthy of your attention and value priced. The round primal is just one example along with tri-tip and clod heart (from the shoulder clod.)

Play

Show 225, May 27, 2017: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. He is also the author of the well-received, A Southern Gentleman’s Kitchen.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

The Smokehouse Stories and Recipes section alone from 12 pitmasters throughout the South is worth buying the book for. For instance, The husband and wife team (Cody & Jiyeon) at Atlanta’s incredibly popular Heirloom Market BBQ (housed in just 720 square feet) creates traffic jams on the surrounding streets for their Korean accented ‘cue !

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Play

Show 170, May 7, 2016: Oak Grill’s Executive Chef, Marc Johnson, Island Hotel, Newport Beach

Marc JohnsonExecutive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

Chef Marc isn’t just playing around with grilling and barbecue here. He has three years of serious regional cooking experience in Huntsville, Alabama. That’s real barbecue country! His creations at Slow Smoke Sundaze play homage to the various styles of American regional barbecue.

“All summer long you’ll find us smoking up Southern goodness at Oak Grill. Join us for Slow Smoked Sundaze and devour authentic BBQ smoked on property with a mixture of cherry and oak wood.”

“Choose from baby back ribs, brisket, cedar-plank salmon, fried chicken and whole roasted catch of the day. The mains are accompanied by deliciously authentic sides and down-home desserts.”

“Wash it down with our backyard lemonade, spiked with Tito’s Vodka if that’s your thing.”

Slow Smoked Sundaze is an inspired idea for Dad on Father’s Day on June 19th. It’s a reasonable $34 for adults with generous portions. You’ll probably have food to take home.

 

Play

Show 91, October 4, 2014: Chef Adam Perry Lang

Adam Perry Lang BBQ at Jimmy Kimmel Live studios in HollywoodL.A. meat lovers will again line up as barbecue and grilling expert Adam Perry Lang brings his wildly-popular Serious Barbecue Back Lot BBQ to the “Jimmy Kimmel Live!” parking lot for three weeks starting October 7th. The Serious Barbecue Back Lot BBQ will be open to the public for lunch only on Tuesdays through Friday through October 24th. The barbecue is prepared and served by Adam himself.

Favorites include APL’s signature sliced beef short rib, prime brisket, rib eye, New York strip steak, and much more. The Serious Barbecue Back Lot BBQ is a community event, serving customers and also making free lunch deliveries daily to the L.A.C.E.R. Afterschool program.

Play

Show 78, July 5, 2014: Celebrity Chef Tiffany Derry of Dallas, Texas Part One

Tiffany DerryFood TV fans know Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Chef Tiffany is a graduate of The Art Institute of Houston and now serves as a national spokesperson for the Art Institute’s Culinary Arts Program.

World Food Championships on FYI“Hosted in Las Vegas, The World Food Championships is one of the most ambitious and authentic food competitions held annually. The series (6 one-hour episodes) follows talented home cooks and professional chefs from across America as they compete to create dishes mouth-wateringly creative enough to win their food category. From BBQ, to bacon to family recipes – there is a winner for each competition, culminating in a grand finale with a shot at winning a $50,000 prize. Co-hosted by Jeffrey Saad, chef, author and LA-based restaurant owner; and Dallas-based chef, Tiffany Derry. Produced by Sharp Entertainment.”

Play

July 5: Tiffany Derry, FoodGPS Rib Fest, Oak Grill, Aqua Lounge, Tal Ronnen

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Celebrity Chef Tiffany Derry of Dallas, Texas Part One
Segment Three: Celebrity Chef Tiffany Derry of Dallas, Texas Part Two
Segment Four: Food GPS’ Josh Lurie and Chef Chris Oh of Seoul Sausage Co. and Escala
Segment Five: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part One
Segment Six: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part Two
Segment Seven: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part One
Segment Eight: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two

Jet Tila and Producer Andy preview the show.

Food TV fans know upbeat, Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Our friend food journalist Josh Lurie is at it again with the 1st Annual Food GPS Rib Festival on Sunday, July 13th in Chinatown. 12 of L.A’s best forward-thinking chefs will be there preparing unique rib preparations and tempting sides. Josh and Chef Chris Oh of Seoul Sausage Co., Escala, and Houston Hospitality preview the Festival.

The Island Hotel in Newport Beach has a rich history of offering highly regarded destination dining. As part of a major refreshening of the property The Oak Grill and Aqua Lounge have just debuted. This is easily the most anticipated restaurant opening of the year in Orange County. You’ll hear why…

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

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

Tiffany DerryFood TV fans know Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Chef Tiffany is a graduate of The Art Institute of Houston and now serves as a national spokesperson for the Art Institute’s Culinary Arts Program.

World Food Championships on FYI“Hosted in Las Vegas, The World Food Championships is one of the most ambitious and authentic food competitions held annually. The series (6 one-hour episodes) follows talented home cooks and professional chefs from across America as they compete to create dishes mouth-wateringly creative enough to win their food category. From BBQ, to bacon to family recipes – there is a winner for each competition, culminating in a grand finale with a shot at winning a $50,000 prize. Co-hosted by Jeffrey Saad, chef, author and LA-based restaurant owner; and Dallas-based chef, Tiffany Derry. Produced by Sharp Entertainment.”

Chef Tiffany is performing a cooking demo at the Napa Valley Festival Del Sole on July 12th as part of that day’s “Taste of Napa.”

Chef Tiffany provides an overview of the dynamic Dallas dining scene. It’s about getting out to the neighborhoods…

Joshua Lurie of Food GPS“The inaugural Food GPS Rib Festival is taking place on Sunday, July 13th, from 4 to 7:00 p.m., at Chinatown’s historic Central Plaza. This chef-driven, all-inclusive event spotlights 12 of L.A.’s best chefs preparing unique rib preparations and sides. Guests will also enjoy desserts, craft beers, cocktails and soda.”

Food GPS Founder Josh Lurie and Chef Chris Oh of Seoul Sausage Co., Escala, and Houston Hospitality preview the Festival.

Marc JohnsonThe Island Hotel in Newport Beach has a history of offering distinctive destination dining. As part of a major refreshening of the property The Oak Grill and Aqua Lounge have just debuted in the space that was previously the well-liked Palm Terrace. This was an over 5-month redo on a major budget…This is easily the most anticipated opening of the year in Orange County.

The Executive Chef is Marc Johnson and the seasoned General Manager is Miguel Rodriquez. Both moved over from the popular Mastro’s Ocean Club in the Crystal Cove Promenade on Newport Coast.

Chef Mark was previously with Studio’s (Montage Laguna Beach) opening executive chef, James Boyce for several years and then followed him to Huntsville, AL to help open Cotton Row, one of the most recognized restaurants in Alabama.

At Oak Grill there are over fifty wines available by the glass. Hundreds more by the bottle. Oak Grill boasts one of the most extensive wine lists in the area, all curated by Miguel.

They offer a robust program of craft beers on tap. Most are local.

Aqua Lounge Newport BeachAqua Lounge
“Afternoon cocktails. After work drinks. An evening out, or a late night rendezvous. DJ’s and pop-up performances. A casual menu of gourmet shareable bites and late night delectables and trendy street foods. That’s what we are. What we do is bring a whole new take on nightlife to Newport Beach.”

“Tableside mixology reinvents traditional bottle service and is one feature of a truly imaginative and engaging approach to craft cocktails, guided by renowned mixologist Tony Abou-Ganim. Assemble your own mule, or sit back and enjoy a delicious summer punch bowl.”

Tal Ronnen of Crossroads KitchenTal Ronnen, founder and chef of Crossroads and author of The New York Times Bestseller, The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate Dinner.

A graduate of the National Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide. He is the collaborating chef at The Wynn and Encore hotels in Las Vegas.

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

Jet Tila Sunday Supper at Crossroads KitchenJet’s plant-based menu started with Sew Mai Dumplings and concluded with Thai Tea Ice Cream Sandwiches.

Jet adapted his signature Drunken Noodles (Giada De Laurentiss’ favorite) for the evening substituting tofu for pork. The dish earned high praise from the guests.

The Featured Cocktail was Mekhong Smoke. It’s Mekhong rum, mescal, thai basil, tamari salt and blistered shishito pepper.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Celebrity Chef Tiffany Derry of Dallas, Texas Part One
Segment Three: Celebrity Chef Tiffany Derry of Dallas, Texas Part Two
Segment Four: Food GPS’ Josh Lurie and Chef Chris Oh of Seoul Sausage Co. and Escala
Segment Five: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part One
Segment Six: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part Two
Segment Seven: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part One
Segment Eight: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two

Show 76, June 14, 2014: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA

Ben Ford of Ford's Filling StationYou’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”

“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”

“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”

Play