Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Based on the draw Team USA will compete on the first day, January 29th.

Chef Robert rejoins us continuing his update on the long road to Lyon.

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Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Continues…

Robert SulatyckyChef Robert Sulatycky is the Head Coach for Team USA 2019 in the Bocuse d’Or International Culinary Competition. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon for Team USA 2019.

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Show 302, December 15, 2018: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition

Ian CairnsWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The celebrated Chef Jury included Paul Bartolotta, Gavin Kaysen, Timothy Hollingsworth, Hawaii’s Michelle Karr-Ueoka and Philip Tessier (Silver medalist for Team USA at 2015 Bocuse d’Or.)

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.)

Our guest, Ian P. Cairns is the talented and poised winner of the Young Chef Competition. He was sponsored by Chef Josiah Citrin of Melisse in Santa Monica. Ian has also cooked at The French Laundry.

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Show 300, December 1, 2018: Show Preview with Co-Host Andy Harris

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

Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.

We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.

Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years (now 70 US locations) a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Thursday evening, December 6th. We’re talking baking with Sherry.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 300, December 1, 2018: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017

Mathew PetersWe last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! He’s now Austin, Texas based and is in the process of launching his own destination restaurant there.

Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports and funds Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend.

“All competitors in the Young Chef and Commis Competitions are paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, in tandem with the foundation’s goal of inspiring culinary excellence and fostering a supportive community for the next generation of great chefs in America.”

“This year’s 2018 Young Chef & Commis candidates will congregate in Las Vegas from all across the country, with competitors hailing from Washington, D.C, Chicago, IL and Boston, MA all the way to Honolulu, HI.”

Following the competition, ment’or will host a 10th anniversary celebration dinner. Chefs Paul Bartolotta, Justin Cogley, Timothy Hollingsworth, Michelle Karr-Ueoka, Mathew Peters, Rich Rosendale and Philip Tessier will come together to prepare a special menu honoring the late Chef Paul Bocuse, for whom the Bocuse d’Or, the world’s most prestigious culinary competition, is named. The festivities will begin at Bouchon Las Vegas at The Venetian Resort with a 45-minute cocktail reception at 7:15pm with passed canapés, followed by a four-course menu.

Tickets for the competition and celebration dinner are available for purchase here.

Chef Matt, who will also be a competition judge, joins us with all the mouthwatering details.

Play

December 1: Solvang’s Julefest, Lindsay-Jean Hard, Presqu’ile, Matthew Peters, Fleming’s Prime Steakhouse & Wine Bar, Sherry Yard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

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

Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.

We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.

Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s “The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th. We’re talking baking with Sherry.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Laura Kath of Mariah MarketingSolvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours.

More 2018 Solvang Julefest highlights include the Free Visits with Santa “Julemanden” in Solvang Parkfree Nisse Adventure; Shop, Mingle & Jingle Weekends; Holiday Wine & Beer Walk “Skål Stroll!”; Community Tree-lighting CeremonyJulefest Parade and free Nativity Pageant. Especially with free parking throughout the village, the incredible variety of more than 150 one-of-a-kind boutiques and specialty shops makes Solvang a perfect destination to shop for gifts and create holiday memories.

Plus, there will be additional open houses at local retailers, special concerts and more taking place throughout the season—with activities continually being updated at Solvang USA’s website.

Laura Kath, SCVB’s Media Relations Director lights the tree for us.

Lindsay-Jean HurdThe statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps – Turn Your Peels, Cores, Rinds, Stems and other Odds and Ends into Delicious Meals (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal.

By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.

Lindsay-Jean explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—but every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is sold along with it that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does it not really need to be peeled, but even if you do peel it, you won’t generate enough of it at one time to turn into something else.”

“Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.”

We’ll meet Lindsay-Jean.

Dieter CronjeLocated in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance.

Situated high atop a hill, with stunning ocean and vineyard views, Presqu’ile offers one of California’s most memorable wine tasting experiences. Join the Murphy Family, and enjoy a taste of southern hospitality on California’s beautiful Central Coast.

“A cool-climate Pinot Noir specialist, and one of the Central Coast’s rising star winemakers, Dieter Cronje brings a unique perspective, gained in two hemispheres, to Presqu’ile. As the winery’s founding winemaker, Dieter had the rare opportunity to contribute his insights to the original planting of Presqu’ile’s 73-acre estate vineyard, an experience that gave him an intimate knowledge of the vineyard’s rich diversity.”

“He also collaborated with Presqu’ile’s founders, the Murphy family, during the design of Presqu’ile’s purpose-built winery. In this gravity-flow winery, Dieter preserves the vineyard’s diversity by working in small lots, and applying a gentle, minimalist approach that accentuates the character of the vineyards. The resulting wines offer the purity, elegance and signature spice that have made Santa Maria Valley famous among connoisseurs of great cool-climate Pinot Noir.”

Founding Winemaker Dieter Cronje pulls the cork for us.

Mathew PetersWe last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! He’s now Austin, Texas based and is in the process of launching his own destination restaurant there.

Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports and funds Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend.

“All competitors in the Young Chef and Commis Competitions are paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, in tandem with the foundation’s goal of inspiring culinary excellence and fostering a supportive community for the next generation of great chefs in America.”

“This year’s 2018 Young Chef & Commis candidates will congregate in Las Vegas from all across the country, with competitors hailing from Washington, D.C, Chicago, IL and Boston, MA all the way to Honolulu, HI.”

Following the competition, ment’or will host a 10th anniversary celebration dinner. Chefs Paul Bartolotta, Justin Cogley, Timothy Hollingsworth, Michelle Karr-Ueoka, Mathew Peters, Rich Rosendale and Philip Tessier will come together to prepare a special menu honoring the late Chef Paul Bocuse, for whom the Bocuse d’Or, the world’s most prestigious culinary competition, is named. The festivities will begin at Bouchon Las Vegas at The Venetian Resort with a 45-minute cocktail reception at 7:15pm with passed canapés, followed by a four-course menu.

Tickets for the competition and celebration dinner are available for purchase here.

Chef Matt, who will also be a competition judge, joins us with all the mouthwatering details.

Steven BlevinsTwenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years to include 70 domestic restaurants a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner.

Two highly experienced restaurateurs had a vision of designing a steakhouse that would deliver a stylish and contemporary dining experience. Fleming’s was created from this vision by Paul Fleming, founder of P.F. Chang’s China Bistro, and Bill Allen III, a leading restaurant and hospitality executive.

Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Stephen’s passion project has been securing for Fleming’s celebrated winemaker Dave Phinney’s new release, 8 Years in the Desert by Orin Swift. It’s a California Red Bland. Of course there is a story…

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersFrequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic.

Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th.

“Based on the hit U.K. series “The Great British Bake Off,” “The Great American Baking Show: Holiday Edition” features bakers from across the country battling through 18 total challenges with six challenges throughout each two-hour themed episode, all in the hopes of being crowned “America’s Best Amateur Baker.” Emma Bunton and Anthony “Spice” Adams host. Best-selling cookbook author and baker Paul Hollywood and James Beard Award-winning pastry chef Sherry Yard are judges.”

We’re talking baking with Sherry.

Andrew and William GruelOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner with helpful advice!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Show 276, June 2, 2018: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Continues…

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Author Andrew Friedman continues.

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Show 272, May 5, 2018: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of Saturday’s appropriately satiating 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 that’s probably a pretty good thing…

It’s Cinco de Mayo (our favorite created holiday to, of course, encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us this morning previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

The respected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

All of this and much more deliciousness on today’s overflowing show!

Play

Show 272, May 5, 2018: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta

Paul BartolottaOur culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in late January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals.

Team USA (Chef Matthew Kirkley and Commis Mimi Chen) prepared Chilean Salmon Roulade and Suckling Pig Presented Three Ways.

“The Bocuse d’Or is about promoting local and traditional gastronomy, but also revealing young Chefs from all countries in the world. The candidates invest tremendous time and energy in the preparation for the contest, in the national and continental selections, to promote their culinary legacy and win their ticket to go to the Finale that can change their lives and careers.”

Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome from Mexico City. Time to proudly wave the flag…

Play

May 5: Golden Road Pub OC, Susan Feniger, Crustacean Beverly Hills, Black Tap Craft Burgers & Beer, Steve Dolinsky, Robert Sulatycky, Paul Bartolotta

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish

We’re back on The Mainland…

Now a tantalizing preview of this Saturday’s appropriately satiating 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 that’s probably a pretty good thing…

It’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncorked festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in early 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.
Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

Henry TranIt’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC.

We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

Thankfully this is not typical pub grub served at Golden Road. You’ll initially come for the incredible craft beer selection (40 rotating selections on tap) but the food is destination-worthy, too. Chef Henry comes from TAPS and The Catch so he knows his way around a menu. Surprisingly there are many Vegan options, too.

Instead of Avocado Toast look for Fried Avocado Tacos with corn slaw, black beans, shaved cabbage, tomatillo salsa and chipotle cream. How about Duck Confit Fries?

From the sea the IPA Steamed Prince Edward Island Mussels with Vietnamese sausage in a yuzu burre blanc is a standout.

Susan Feniger of Mud Hen TavernWe’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th (5:30 p.m. VIP / 6:30 p.m. GA) at Coral Tree Plaza at Border Grill Downtown LA.

For LA Times Food Bowl, Susan Feniger and Mary Sue Milliken will host Plant Power, the No Beast Feast, a garden party focusing on the region’s bountiful produce. On the upper plaza of Border Grill in downtown Los Angeles, guests will be treated to a variety of signature bites and an interactive dessert bar at this al fresco strolling event.Featuring an international lineup of prominent chefs, this seasonal, vegetarian and vegan extravaganza will showcase innovative vegetable-driven cuisine paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.

Besides Milliken and Feniger, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Dakota Weiss (Sweetfin Poké), Jazz Singsanong (Jitlada), Niki Nakayama (n/naka), Nyesha Arrington (Native Santa Monica), Roxana Jullapat (Friends & Family), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Shirley Chung (Ms. Chi), Tanya Holland (Brown Sugar Kitchen), Valerie Gordon (Valerie Confections), and more.

Proceeds from the event will be donated to Girls Inc. and the James Beard Foundation Women’s Leadership Programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

Elizabeth AnCrustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

Crustacean launched its new lunch service this week. Lunch service is available Tuesday – Friday from 11:30 AM – 2:30 PM. Some of the new and notable lunch menu items are the BAHN MI (all served with house made potato crisp and Yuzu crème fraîche) and NOODLES & RICE (three varieties of pho, including a VEGAN option, and those XO cognac noodles) sections.

Crustacean will be open exclusively for Mother’s Day brunch service on Sunday, May 13 from 11:30 AM – 3 PM.  The restaurant is not usually open for brunch on weekends but the “mother of fusion” cuisine, Chef Helene An wants to treat fellow mothers with her famous fare on this extra special day.  The menu will be the full dinner menu, which includes the An family iconic Secret Kitchen dishes garlic noodles and garlic roasted crab.

Joe IsidoriA new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too.

They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th.

“Kick it late night at Black Tap Craft Burgers & Beer for a night of burgers, beats, and of course, shakes on Saturday evening, May 12th., Join Chef/Owner Joe Isidori and chow down on Black Tap’s award-winning craft burgers, and for one-time-only, create your very own CrazyShake™ milkshake. With a curated list of specialty “Vegas Uncork’d” ingredients, guests can let their imagination and taste buds go wild with a custom shake. For those ready to show their talents, there’ll be a lip-sync battle to wow the crowds with your favorite 80s pop and 90s hip hop, including special prizes! Attendees will sample mouthwatering snacks, burgers, and signature cocktails with a live DJ spinning tunes to keep the vibes pumping.”

We’ll meet Founder & Chef Joe Isidori, a 3rd generation chef.

Steve Dolinsky and Andreew GruelRespected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.”

The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

The James Beard Award-winning The Feed Podcast is a collaboration between Chicago Chef/Restaurateur Rick Bayless (Frontera Grill, Topolobampo, Xoco, Leña Brava) and 13-time James Beard Award winning food journalist Steve Dolinsky.

“They’ve known each other for 20 years, and have always craved a food program on the radio that included great sound. Sadly, there was none, so in January, 2014, they launched The Feed Podcast. The show jumps all over the globe – wherever their jobs take them – since Rick also hosts the Public Television series “Mexico: One Plate at a Time,” and Steve also writes for the Travel sections of the Chicago Tribune and The Globe and Mail in Canada.”

“Each show tackles a different subject: wine, spirits, food trends or audio postcards from foreign cities, but some also tackle issues like seafood sustainability and the ability of some diners to “buy” reservations at restaurants. The more evocative side of their reporting comes through in on-the-road shows where either Steve or Rick describe how a particular dish is made (Korean fried chicken, ramen, croissants) then devour it with pleasure as they describe what they’re tasting.”

Paul BartolottaOur culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in late January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals.

Team USA (Chef Matthew Kirkley and Commis Mimi Chen) prepared Chilean Salmon Roulade and Suckling Pig Presented Three Ways.

“The Bocuse d’Or is about promoting local and traditional gastronomy, but also revealing young Chefs from all countries in the world. The candidates invest tremendous time and energy in the preparation for the contest, in the national and continental selections, to promote their culinary legacy and win their ticket to go to the Finale that can change their lives and careers.”

Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome from Mexico City. Time to proudly wave the flag…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers.

For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family.

Chef Andrew will give us all the needed 411.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish