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: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas

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.

Susan is also a panelist at the LA Chef Conference at iPic Theater, Westwood. Her panel is Serve and Protect – The New Expectation. That’s on Tuesday, May 15th.

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

Show 269, April 14, 2018: Vegas Uncork’d Preview with Susan Feniger

Susan Feniger of Mud Hen TavernCongratulations to Susan Feniger & Mary Sue Mlliken on being honored with the 2018 Gold Award by the Los Angeles Times.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill. Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Border Grill Mandalay Bay (the original) is represented in The Grand Tasting at Caesars Palace on Friday evening, May 11th.

Play

Show 264, March 10, 2018: Show Preview with Co-Host Andy Harris

Now a captivating preview of this Saturday’s scrumptious 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand with over 40 per cent of the market! Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. The Winery also operates a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

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

Play

Show 264, March 10, 2018: Border Grill’s Susan Feniger, Simply DiVine

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Play

March 10: Pic’s Peanut Butter, Susan Feniger, Portugal Wines, Brick Restaurant, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a captivating preview of this Saturday’s scrumptious show. No blarney here…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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

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

Pic PicotEver consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California with availability in Pavilions, Gelson’s and Bristol Farms.

“In 2008 I sold 48 jars to our local supermarket and took to the road. Within a year you could buy Pic’s in 50 outlets around the country. Then we were picked up by both of NZ’s supermarket chains and suddenly Pic’s was available pretty much anywhere in New Zealand.” – Pic Picot

Today, in two bursting-at-the-seams peanut butter works in Nelson, Pic’s produces some 20,000 jars a day. A new 25,000 square foot production facility is under construction designed to accommodate comprehensive factory tours.

The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his in unlikely story.

“My Mum and Auntie had made a bit of peanut butter when I was little. They’d both bought a new Vitamix and peanut butter was one of the cool things you could make with them. Anyway, I bought a few kilos of peanuts, roasted them in the oven and squished them up with a bit of salt, blowing up my cheap modern blender in the process.”

“But the peanut butter was beautiful. A million times nicer than the stuff I’d got used to. I filled a few jars for friends, and one of my twelve year old son’s mates liked it so much he bought a jar with his pocket money.”

“I was fifty- five, going a bit blind (macular degeneration runs in the family) and had just had to close a little Laundromat that had been earning me a couple of hundred dollars a week. I figured if I could make 30 jars of peanut butter on Friday morning I could sell it at our farmers market on Friday afternoon and get my $200 back.”

“So that’s what I did. I made a roaster out of a concrete mixer and bought a bench top grinder and a tonne of peanuts from Australia and got to work.” –Pic Picot

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Evan GoldsteinFor North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region.

As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change.

Alentejo is blessed with an astonishing array of native grapes. With over 250 indigenous grape varieties, Portugal, has the highest density of native grapes per square mile of any country in the world, including Italy. Proud local producers concentrate on those native grapes, which are often blended.

Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

David PrattExecutive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.

Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.

“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.” “

“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests.  One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”

We divert Chef David from working the Santa Maria grill for a chat.

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryThe Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.

In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Managing Partner JC Clow is our hospitable guide.

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The significant Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive (highly decorated & visually stunning) table of ten. We’ll hear about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 251, December 9, 2017: “Las Vegas Strong” Show Preview with Co-Host Andy Harris

Now a VIP high roller’s preview of this Saturday’s intriguing, all-Las Vegas show special. We’re going behind-the-scenes with some of Fabulous Las Vegas’ most fascinating food-related personalities. We’re with you live every Saturday morning throughout The Holidays. 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…

Rick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and Rx Boiler Room. Chef Rick is our guest.

Mike Minor is back as the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike is a long-time Las Vegas veteran and has a huge locals’ following. We’ll meet him.

Chef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan (“just the right amount of wrong.”) He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.” Chef Brian joins us to talk about his first seven months of operations.

The delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston. We’re in with The Dean.

As Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations. Tom Kaplan is our guest.

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement. The Mob Museum’s Brenda Hengel>, Public Relations and Marketing Brand Manager, joins us.

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

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December 9: #VegasStrong: A Tribute to Las Vegas Culinary Excellence

Podcasts

Segment One: “Las Vegas Strong” Show Preview with Co-Host Andy Harris
Segment Two: Celebrity Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Three: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas
Segment Four: Chef / Owner Brian Howard, Sparrow + Wolf, Chinatown, Las Vegas
Segment Five: Food Journalist Al Mancini, Las Vegas Review-Journal
Segment Six: Dean Stowe Shoemaker, William F. Harrah College of Hospitality, UNLV
Segment Seven: Tom Kaplan, Senior Managing Partner, Wolfgang Puck Fine Dining Group
Segment Eight: Brenda Hengel, Public Relations and Marketing Brand Manager, The Mob Museum, Las Vegas

Now an intriguing preview of this Saturday’s overflowing show. It’s our very special Las Vegas Strong! show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

Rick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and RX Boiler Room. Chef Rick is our guest.

Mike Minor is the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

Chef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan. He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just Off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.” Chef Brian joins us to talk about his first seven months of operations.

The delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston. We’re in with The Dean.

As Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations. Tom Kaplan is our guest.

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement. The Mob Museum’s Brenda Hengel, Public Relations and Marketing Brand Manager, joins us.

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

Rick Moonen of rm seafood in Las VegasRick Moonen is one of the very few celebrity chefs with high profile restaurants in Las Vegas who actually lives in Fabulous Las Vegas. His two restaurants in The Shoppes at Mandalay Place are RM Seafood and Rx Boiler Room.

Since opening RM Seafood at The Shoppes at Mandalay Place in 2005, Master Chef Rick Moonen brings his expertise to The Strip by offering a unique dining experience with a thoughtful selection of seafood through his delectable dishes. Renowned for his passionate views on sustainable seafood, Chef Moonen creates an experience that features a vast array of flavor combinations designed to exemplify the natural qualities of fresh ingredients. Along with abundant offerings from the sea, the menu includes Wagyu beef, lamb, salads and other unique items such as seared foie gras and chicken san daniele.

Combining the alchemy of food and drink, Chef Rick Moonen’s Rx Boiler Room showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations. Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

Chef Rick is our guest.

Mike Minor of Border Grill in Las VegasMike Minor is the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

Ironically, it was a French restaurant where Chefs Mary Sue Milliken and Susan Feniger first tasted authentic Latin flavors. While guests were dining on escargot out front, in the back of the house Mary Sue and Susan were discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico. Unlike anything they had ever tasted in Mexican restaurants in the United States, the dishes were as varied and complex as the French fare the chefs were serving out front.

In 1985, Mary Sue and Susan packed a VW bug and took a road trip far south of the Mexican border. Never setting foot in a “fine restaurant,” they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City to back road family barbecues and taco stands along the beach. When they returned they opened Border Grill and “applied the same intelligence,” noted Los Angeles Magazine, “to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foie gras.” Border Grill quickly established a new standard for gourmet Mexican fare.

Brian Howard of Comme Ca in Las VegasChef Brian Howard developed a loyal following during his tenure at Comme Ca located in The Cosmopolitan. He’s now branched out on his own with Sparrow + Wolf located in Las Vegas’s bustling Chinatown just Off The Strip on Spring Mountain Road. Chef Brian refers to his establishment as “Neighborhood Cookery & Libations.”

Chef Brian Howard’ Sparrow + Wolf boasts cuisine from the heart using a modern hand. It features American cookery influenced by the culturally diverse neighborhoods of Chef Brian’s travels, classic training and Midwestern roots.

Throughout his 17-year culinary career in Las Vegas, star Chef Brian Howard earned his stripes working with some of the most popular restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was 10 years old that cooking is in his blood.

Chef Brian attributes his varied influences to being surrounded by talented people, childhood memories, and his continuous hunger for learning new things every day. “I’ve always had a fight and desire in me to never give up, no matter how rocky the road,” says Howard.  “Perseverance has gotten me to where I am today and now I just want to create something for the people of Las Vegas, a city that has been good to me. I want to create food that I’d like to eat.”

Chef Brian joins us to talk about his first seven months of operations.

Al ManciniThe delightfully opinionated Al Mancini took on the dream assignment for any food journalist of becoming the food reporter for The Las Vegas Review-Journal just about a year ago. He’s an unabashed fan of Fabulous Las Vegas. He also faithfully covers the happenings in the revived Downtown Las Vegas including the vibrant restaurant scene there.

Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.

Previously Al has written extensively about food and dining for numerous local, Las Vegas lifestyle publications. He is the co-creator of Eating Las Vegas – The 50 Essential Restaurants guidebook which launched with the 2011 Edition.

Al is celebrating a B-I-G Birthday this weekend and we pull him away from the festivities for a chat.

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasStowe Shoemaker is the dean of the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas (UNLV.) Prior to being named dean, Shoemaker served as a Lincy Professor at UNLV and the Donald Hubbs Distinguished Professor at the Conrad N. Hilton College of Hotel Administration at the University of Houston. For many years he was a member of the executive education faculty at the Cornell University School of Hotel Administration, and for a time he maintained an appointment in the Division of Diagnostic Imagery at MD Anderson Cancer Center in Houston.

Located in the heart of the hotel, gaming and tourism industries, UNLV’s William F. Harrah College of Hospitality is uniquely positioned to offer students the real-world skills they need to succeed in the dynamic field of hospitality.

Hospitality Hall, The College’s new $59 million, 93,500 square-foot building, will welcome students next year. Hospitality Hall will provide the setting and the resources students need to learn the fast-paced, ever changing world of hospitality. With faculty guidance and industry partnerships, Hospitality Hall will help set a new standard of excellence in hospitality education.

We’re in with The Dean.

Tom KaplanAs Senior Managing Partner of the Wolfgang Puck Fine Dining Group, Tom Kaplan has worked alongside Wolfgang Puck for nearly 36 years with his world-renowned restaurants. Tom started his lengthy association with Chef Wolfgang as Office Manager two months after the original Spago West Hollywood opened in 1982. His responsibilities include overall business management, strategic development, design, and construction supervision, and philanthropy for the company’s 28 domestic and international locations.

Since 1982, Puck and Kaplan have grown the company from several individual restaurants into a collection of restaurants known as the Wolfgang Puck Fine Dining Group. Primary brands include Spago, CUT, re/Asian Cuisine, and the Wolfgang Puck Bar & Grill. Over the years Kaplan has nurtured key strategic partnerships with luxury hotel brands and major casinos such as the Four Seasons, Dorchester Collection, MGM Resorts International and Las Vegas Sands.

The big Wolfgang Puck Las Vegas news is that after 25 years Spago Las Vegas, in 2018, will move to the former Olives location at The Bellagio, regarded as one of the best restaurant locations in Las Vegas.

Tom Kaplan is our guest.

Brenda HengelThe Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a world-class destination in downtown Las Vegas. It presents an exciting and authentic view of the Mob’s impact on Las Vegas history and its unique imprint on America and the world. With tales so intriguing they need no embellishment, The Mob Museum reveals an insider’s look at the events and people on both sides of this continuing battle between organized crime and law enforcement.

True stories of Mob history are brought to life in a bold and contemporary style via engaging exhibits and multi-sensory experiences. The Mob Museum puts the visitor in the middle of the action through high-tech theater presentations, iconic one-of-a-kind artifacts and interactive, themed environments. The Mob Museum was ranked #20 out of 25 Top U.S. Museums in 2017 by TripAdvisor.

The Mob Museum features a variety of interactive exhibits, films and high-tech audio-visual displays that are periodically updated to reflect new information and acquisitions. Exhibits examine in great depth such topics as how organized crime persists today; how the Mob is perceived and portrayed in pop culture; how the battle against the Mob was fought with focus on important historic and law enforcement victories; an examination of Mob violence, corruption, conspiracy and murder; notable mobsters and Mob busters; an in-depth look at Las Vegas as the ultimate “open city” that attracted mobsters and how organized crime operated “the skim” inside casinos; and a historic timeline on the birth and evolution of organized crime with a look at its geographic “families” from around the globe.

The centerpiece exhibit of the Museum is the courtroom where the proceedings of the United States Senate Special Committee to Investigate Crime in Interstate Commerce occurred in Las Vegas in 1950. Led by U.S. Senator Estes Kefauver, the hearings sought to expose organized crime.

The Mob Museum’s Brenda Hengel, Public Relations and Marketing Brand Manager, joins us.

Podcasts

Segment One: “Las Vegas Strong” Show Preview with Co-Host Andy Harris
Segment Two: Celebrity Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Three: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas
Segment Four: Chef / Owner Brian Howard, Sparrow + Wolf, Chinatown, Las Vegas
Segment Five: Food Journalist Al Mancini, Las Vegas Review-Journal
Segment Six: Dean Stowe Shoemaker, William F. Harrah College of Hospitality, UNLV
Segment Seven: Tom Kaplan, Senior Managing Partner, Wolfgang Puck Fine Dining Group
Segment Eight: Brenda Hengel, Public Relations and Marketing Brand Manager, The Mob Museum, Las Vegas

Show 222, May 6, 2017: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s tantalizing 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…

Tower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics.  Chef Brendan joins us with the edible highlights.

The Bellwether (Studio City) owners Chef Ted Hopson and Beverage Director Ann-Marie Verdi will come together on May 17th to host a collaborative dining experience with none other than Food Network’s Chef Jet Tila (the original Co-Host of “The SoCal Restaurant Show”) who is also the executive chef & partner of Pakpao Thai in Dallas. This is part of The Los Angeles Times Food Bowl. Guests will enjoy a tasty five-course prix fixe pan-Asian menu with an optional beverage pairing. Chef Ted and Ann-Marie join us.

Rooney’s Irish Pub and Shanty Irish Brewing Co. are the pride of Orcutt, CA. With a superb culinary team, Rooney’s is recognized as a “gastropub,” known for its excellent gourmet pub fare. Rooney’s is also a ‘brewpub,’ proudly introducing the area to freshly made craft beers. Rooney’s turns out some of the freshest ales; Ambers, Blonds, Porters, IPA’s and other seasonal specialty ales, lagers, and pilsners. Rooney’s also offers an extensive ‘cellar’ list of fine craft brews, sharing Tim’s love of some of his other favorite breweries. Proprietor Tim Rooney moves out from behind the long bar and is out guest.

We’re continuing our preview of the Los Angeles Times Food Bowl which is on now through May 31st. Joining us is Susan Feniger of Border Grill fame. Border Grill, Mary Sue Milliken and Susan Feniger are all participating in multiple events as part of the Food Bowl. Their contribution to “Things In A Bowl Menu Items is an Heirloom tomato gazpacho in a bowl topped with shrimp and crab salpicon.

The ninth annual Ka‘u Coffee Festival (Big Island of Hawaii) celebrates its award-winning brew with a host of events starting May 19 and continuing through the weekend of May 27-28 with a java-jumpin’ ho‘olaulea‘a on Saturday and the Ka‘u Coffee College educational series on Sunday. Supported by the Hawai‘i Tourism Authority and a bevy of sponsors and volunteers, the Ka‘u Coffee Festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination. Many events are free, while others require a nominal fee and reservations. Organizer Chris Manfredi joins us.

Our Co-Host, Chef Andrew Gruel, is on the road this morning at Trade in Irvine. Both of his new concepts, Two Birds and Butterleaf, are now open. The festive Grand Opening of Trade is next Saturday, May 13th. With the Summer picnic season upon us Chef Andrew has some tips for preparing world class fried chicken. We’ll catch-up with him by phone.

If you perhaps missed last Saturday’s show from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel there is hope. The podcasts of the show segments from the Reef Lounge are available for the listening via our website or on iTunes.

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

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