Show 164, March 19, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining and informative weekly recap of the series all season. Anne Marie is with us with observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager for Justin’s.

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

Play

Show 164, March 19, 2016: Brian Cousins, General Manager, Café Del Rey

Brian CousinsHow do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, wine-centric destination restaurant in Marina del Rey.

Executive Chef David Vilchez is new to the kitchen at Café Del Rey. He moved South to the Marina from sister establishment, Napa Valley Grille in Westwood.

Fortunately, this contemporary, marina-view establishment defies the convention that having a great view is an excuse for serving mediocre food. Although owned by a restaurant group based in Florida their fine-dining restaurants are run autonomously. The feel is that Café Del Rey is locally owned by hands-on management.

“Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey.”

Their wine dinners are out of the ordinary. Coming in April is an unusual salute to the wines of Portugal.

 

Play

March 19: Young Yun, Philip Tessier, Café Del Rey, Bouchon BIstro, Anne Marie Panoringan, Justin’s Nut Butter, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

The new season of Angels’ Baseball is upon us. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

Applications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level. Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

How do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, destination restaurant in Marina del Rey with a long history.

In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are Ad Hoc Fried Chicken nights. Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us to take us behind-the-scenes.

The incredible 13th Season of Bravo’s “Top Chef” has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford of Miami. Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season long. Anne Marie is with us to share observations and commentary of Season 13th.

The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen. The newest addition to the Justin’s appealing line of products is a cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

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

Philip TessierApplications are now available for the 3rd Annual ment’or BKB Foundation Young Chef Competition and the new Commis Competition. Mentor’s programs celebrate the young culinary talent that exists in the US and provides unique opportunities for them to be recognized on a national level.

The Young Chef Competitions launched in 2014 to recognize outstanding young chefs throughout the country. Selected candidates and their Commis will compete in the 2 hour and 35 minute live cooking competition with judges scoring on taste, presentation and kitchen organization.

This year, ment’or will host one competition in New York City with six selected candidates. Ment’or cofounder and Chairman, Chef Daniel Boulud says, “Every year, we see the talent and pool of young chefs grow. It is gratifying to note that our Young Chef participants have not only honed their skills and craftsmanship, but stay connected to our culinary network and pass on their knowledge to the next generation of upcoming chefs.”

Young YunCandidates of both the Young Chef Competition and the Commis competition will be paired with mentors from the Foundation’s culinary council or previous Bocuse d’Or Team USA representatives to guide them throughout their training. Winners will have the choice of a cash prize or the coveted opportunity to work with Team USA as they train for the upcoming January 2017 Bocuse d’Or competition in Lyon, France.

Applications are now available through Thursday, April 7, 2016. Applications and additional details about the ment’or Young Chef and Commis Competitions can be found on the ment’or BKB Website.

Ment’or BKB’s Executive Director, Young Yun, and Chef Philip Tessier, Silver Medalist for Team USA at the 2015 Bocuse d’Or International Culinary Competition and Coach for Team USA 2017 have all the details.

Brian CousinsHow do you keep a fine-dining establishment with an incredible Marina-view fresh after 25 years? We’ll chat with Brian Cousins, the seasoned General Manager of Café Del Rey, about how he has accomplished this impressive feat at a well-known, wine-centric destination restaurant in Marina del Rey.

Executive Chef David Vilchez is new to the kitchen at Café Del Rey. He moved South to the Marina from sister establishment, Napa Valley Grille in Westwood.

Fortunately this contemporary, marina-view establishment defies the convention that having a great view is an excuse for serving mediocre food.

“Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey.”

David HandsIn November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine from Yountville to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights.

The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us for a look behind-the-scenes.

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue our look behind-the-scenes.

Top Chef on BravoThe incredible 13th Season of Bravo’s “Top Chef” culinary challenge series has just concluded in dramatic fashion in Las Vegas. The final showdown for the title of “Top Chef” was between Orange County’s Chef Amar Santana (Vaca and Broadway by Amar Santana) and Chef Jeremy Ford, the Chef de Cuisine at Miami’s Matador Room by Jean-George. The winning cheftestant takes home a cool $125,000 and a feature in Food and Wine magazine.

Local food journalist, Anne Marie Panoringan (OC Weekly) has been penning an entertaining weekly recap of the series all season. Anne Marie provides us with observations and commentary of Season 13th.

Justin Gold The story of Justin’s began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20’s. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great.

He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen.

Justin’s family and friends encouraged him to start selling his nut butter at the Boulder Farmers’ Market. With the help of mentors and extensive research at Colorado University’s Leeds School of Business, he developed his first business plan. The jars of nut butter, filled with passion, were an instant hit at the Farmers’ Market.

Justin used this success as leverage to convince select retailers to allow him to stock their shelves and demo the nut butters in store. As a one-man operation, he tirelessly overcame one challenge after another and slowly the business grew.

The newest addition to the Justin’s expanding line of products is a fun lifestyle cookbook, Justin My Kitchen – simple, delicious recipes in a nutshell. The effervescent author of the book, Julianna Abdallah, is our guest. She is also the Earned Media Manager fur Justin’s.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: ment’or BKB Foundation’s Young Chef Competition
Segment Three: Brian Cousins, General Manager, Café Del Rey
Segment Four: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One
Segment Five: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two
Segment Six: Food Journalist Anne Marie Panoringan
Segment Seven: Julianna Abdallah, Earned Media Manager, Justin’s Part One
Segment Eight: Julianna Abdallah, Earned Media Manager, Justin’s Part Two

Show 89, September 20, 2014: Guest Host Terri Henry and Producer & Co-Host Andy Harris preview the show

Guest Host Terri Henry of Terri Henry Marketing LLC in Long Beach and Producer Andy Harris preview the show.

If you’ve ever eaten at Norm’s, Chipotle, or Public School 612 then you’ve probably been influenced by the marketing strategies of Terri Henry. Before going out on her own Ms. Henry was the long-time Vice President of Marketing for Grill Concepts, Inc. whose iconic brands include The Grill on The AlleyDaily Grill and Public School 310.

Barbara Fairchild is the former long-time editor of Bon Appetit Magazine. In addition to teaching, consulting, and speaking Barbara is now the Travel and Restaurant Editor for GrapeCollective.com. Barbara recently was in Nashville and has some restaurant finds for us.

Executive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

David Valiante is the Bar Program Director at Roxanne’s Lounge and The Exhibition Room speakeasy in Long Beach. He’s been a master bartender for 14 years including a stretch as a Flair Bartender. He’s part of Sip LBC Long Beach Wine, Beer & Spirits Week taking place from September 21st to 27th

Cucina Enoteca, a lively California-inspired Italian Kitchen & Wine Shop, just launched a 8,300-square-foot restaurant and wine shop located at Fashion Island in Newport Beach. Wine Director Ed Manetta created a balanced, highly edited, and ever-changing wine list. Ed is with us to discuss their highly unusual wine program that’s already making waves.

The 6th Annual L.A. Beer Week taps its first keg September 20th. It’s best described as an epic annual craft beer fest. New this year is that it’s under the management of the L.A. Brewer’s Guild (headed by Jeremy Raub of the award-winning Eagle Rock Brewery.) It’s special beer tastings, food events, and informative panels all over the city.

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

Show 89, September 20, 2014: Executive Chef Chuck Abair, Café del Rey

Chuck Abair of Cafe del ReyExecutive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.

“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

On Saturday, October 4th, Café del Rey will host the Fall installment of “Permission to Come Aboard,” a sports fishing package for seafood enthusiasts and adventurous diners in Los Angeles. Guests are invited to join Executive Chef Chuck Abair on a half-day fishing expedition from 7:00 a.m. to 12 Noon along the Marina del Rey coastline followed by a barbeque-style outdoor lunch at Café del Rey featuring the guests’ catch of the day.

Play

September 20: Terri Henry, Barbara Fairchild, Cafe del Rey, David Vallante, Cucina Enoteca, LA Beer Week

Podcasts

Segment One: Guest Host Terri Henry and Producer & Co-Host Andy Harris preview the show
Segment Two: Terri Henry, Terri Henry Marketing LLC
Segment Three: Barbara Fairchild, Food, Restaurant and Libation Journalist
Segment Four: Executive Chef Chuck Abair, Café del Rey
Segment Five: David Valiante, Mixologist – Roxanne’s Lounge
Segment Six: Ed Manetta, Wine Director – Cucina Enoteca
Segment Seven: 6th Annual LA Brewers Beer Week Part One
Segment Eight: 6th Annual LA Brewers Beer Week Part Two

Guest Host Terri Henry of Terri Henry Marketing LLC in Long Beach and Producer Andy Harris preview the show.

If you’ve ever eaten at Norm’s, Chipotle, or Public School 612 then you’ve probably been influenced by the marketing strategies of Terri Henry. Before going out on her own Ms. Henry was the long-time Vice President of Marketing for Grill Concepts, Inc. whose iconic brands include The Grill on The Alley, Daily Grill and Public School 310.

Barbara Fairchild is the former long-time editor of Bon Appetit Magazine. In addition to teaching, consulting, and speaking Barbara is now the Travel and Restaurant Editor for GrapeCollective.com. Barbara recently was in Nashville and has some restaurant finds for us.

Executive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

David Valiante is the Bar Program Director at Roxanne’s Lounge and The Exhibition Room speakeasy in Long Beach. He’s been a master bartender for 14 years including a stretch as a Flair Bartender. He’s part of Sip LBC Long Beach Wine, Beer & Spirits Week taking place from September 21st to 27th

Cucina Enoteca, a lively California-inspired Italian Kitchen & Wine Shop, just launched a 8,300-square-foot restaurant and wine shop located at Fashion Island in Newport Beach. Wine Director Ed Manetta created a balanced, highly edited, and ever-changing wine list. Ed is with us to discuss their highly unusual wine program that’s already making waves.

The 6th Annual L.A. Beer Week taps its first keg September 20th. It’s best described as an epic annual craft beer fest. New this year is that it’s under the management of the L.A. Brewer’s Guild (headed by Jeremy Raub of the award-winning Eagle Rock Brewery.) It’s special beer tastings, food events, and informative panels all over the city.

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

Terri HenryIf you’ve ever eaten at Norm’s, Chipotle, or Public School 612 then you’ve probably been influenced by the marketing strategies of Terri Henry. Before going out on her own (Terri Henry Marketing LLC) Ms. Henry was the long-time Vice President of Marketing for Grill Concepts, Inc. whose iconic brands include The Grill on The Alley, Daily Grill and Public School 310.

Her clients range from national restaurant brands to local restaurateurs and packaged premium food firms.

She is the co-founder and co-producer of both Eat LBC Long Beach Restaurant Week and Sip LBC Long Beach Wine, Beer & Spirits Week.

Barbara FairchildJournalist Barbara Fairchild spent over 30 years with Bon Appetit Magazine. She was their long-time Editor. Barbara is a member of The James Beard Foundation’s Who’s Who of Food & Beverage in America.

She is the Travel and Restaurant Editor for GrapeCollective.com

Barbara was just in Nashville and, of course, partook of the local dining scene. We’ll get her report on what’s of note, morsel by tasty morsel. She will also highlight Jonathan Waxman’s (NY’s Barbuto) new restaurant there, Adele’s.

Chuck Abair of Cafe del ReyExecutive Chef Chuck Abair (mentored by Providence’s and Connie & Ted’s Chef Michael Cimarusti) is now behind the stoves at the venerable Café del Rey in Martina del Rey.

“For me, it’s about exceeding guests’ expectations, making as much in-house as possible, and providing a dining experience that suits the spectacular location.”

On Saturday, October 4th, Café del Rey will host the Fall installment of “Permission to Come Aboard,” a sports fishing package for seafood enthusiasts and adventurous diners in Los Angeles. Guests are invited to join Executive Chef Chuck Abair on a half-day fishing expedition from 7:00 a.m. to 12 Noon along the Marina del Rey coastline followed by a barbeque-style outdoor lunch at Café del Rey featuring the guests’ catch of the day.

David VallanteDavid Valiante is the Bar Program Director at Roxanne’s Lounge and The Exhibition Room speakeasy in Long Beach. He’s been a master bartender for 14 years including a stretch as a Flair Bartender.

“I began my bartending career about 14 years ago, and learned a lot about wine and food pairings. Started at The Market Broiler in Huntington Beach, moved to other restaurants and then to a jazz club in Hollywood. I eventually moved back to restaurants.

He’s part of Sip LBC Long Beach Wine, Beer & Spirits Week taking place from September 21st to 27th

Ed ManettaCucina Enoteca, a lively California-inspired Italian Kitchen & Wine Shop, just launched a 8,300-square-foot restaurant and wine shop located at Fashion Island in Newport Beach.

Wine Director Ed Manetta created a balanced, highly edited, and ever-changing wine list. Comprising over 250 familiar names and rare, small-batch gems from the Americas and Europe, Cucina presents an emphasis on Italian varietals. Wine veteran Manetta is certified by the Court of Master Sommeliers and has 15 years of industry experience.

Ed is with us to discuss their highly unusual retail wine program that’s already making waves.

LA Beer WeekThe 6th Annual L.A. Brewers Beer Week taps its first keg September 20th. It’s best described as an annual epic craft beer fest. New this year is that it’s under the management of the L.A. Brewer’s Guild (headed by Jeremy Raub of Eagle Rock Brewery.) It’s special beer tastings, food events, and informative panels all over the city.

Jeremy Raub and international craft beer authority, Beer Judge, and journalist Tomm Carroll join us with all the hoppy details. Tomm has been involved in organizing all the previous L.A. Beer Weeks.

Tomm is moderating a number of panels during beer week including one on the history of beer and brewing in Los Angeles as well as an informational panel on judging beer, featuring high-ranking beer judges. He’s also part of the cask ale fest at the new MacLeod Ale Brewing Co. (cask only brewery) in Van Nuys.

Podcasts

Segment One: Guest Host Terri Henry and Producer & Co-Host Andy Harris preview the show
Segment Two: Terri Henry, Terri Henry Marketing LLC
Segment Three: Barbara Fairchild, Food, Restaurant and Libation Journalist
Segment Four: Executive Chef Chuck Abair, Café del Rey
Segment Five: David Valiante, Mixologist – Roxanne’s Lounge
Segment Six: Ed Manetta, Wine Director – Cucina Enoteca
Segment Seven: 6th Annual LA Brewers Beer Week Part One
Segment Eight: 6th Annual LA Brewers Beer Week Part Two

Show 73, May 24, 2014: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Chef Carlos was the father of twins when he still was in his late teens. He now has six children. Imagine the sacrifices involved in climbing the culinary career ladder at such a young age and having a huge family to support, too.

Play

May 24: Celebrity Cruises, Daniel Boulud, John Shelton, Bill Chait, Carlos Enriquez

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef and VP of Food & Beverage Operations John Suley, Celebrity Cruises
Segment Three: Chef Daniel Boulud, New York City, Las Vegas and The World Part One
Segment Four: Chef Daniel Boulud, New York City, Las Vegas and The World Part Two
Segment Five: Executive Chef John Shelton, Hotel del Coronado, Coronado, CA
Segment Six: Bill Chait, Los Angeles-based Restaurant Impresario Part One
Segment Seven: Bill Chait, Los Angeles-based Restaurant Impresario Part Two
Segment Eight: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

Chef Jet and Producer Andy preview the show.

Celebrity Cruises is launching their first-ever land-based wine and food festival on May 31st in the Orange County Great Park. Celebrity’s executive chef is with us with the full details. It’s a benefit for charity.

Chef Daniel Boulud has returned to Las Vegas with the opening of db Brasserie at The Venetian Hotel on Las Vegas fabled Strip. His chef de cuisine there is David Middleton. Chef Boulud joins us to share what’s on the menu.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents luxury from another age. Last week we met the chef at their casual, seafood-centric, ocean-view restaurant, Sheerwater. This week it’s a conversation with Chef John Shelton, the executive chef overseeing all of Hotel del Coronado.

Restaurant impresario Bill Chait is responsible for some of the most successful and high profile restaurant openings in L.A. His most recent effort is Republique with acclaimed Chef Walter Manzke. Next up is Redbird at the old Vibiana cathedral in Downtown and the eagerly anticipated restaurant in Eli Broad’s upcoming contemporary art museum.

The Corporate Pastry Chef for the Patina Restaurant Group, Carlos Enriquez, has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

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

Special Note…

50 Best Plants On The Planet – The most Nutrient-Dense Fruits and Vegetables, in 150 Delicious RecipesA good friend of the show’s, Cathy Thomas, the long-time food writer for the Orange County Register, is hosting a special dinner at Bayside Restaurant in Newport Beach on Thursday, May 29th. It’s celebrating her third book, 50 Best Plants On The Planet – The most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes.

Executive Chef Paul Gstrein will prepare a special four-course meal for the occasion. Most of the dishes will be prepared from Cathy’s favorite recipes in the book.

The main course is Pistachio Crusted Free Range Chicken Breast with Farro “Risotto,” Brussels Sprouts “Two Ways,” and Bing Cherry “Agro Dolce.”

Cathy will be there for the entire evening chitchatting with the guests. She will also sign books.

You can make a reservation for anytime between 6 and 9:00 p.m. For reservations please call 949.721.1222. It’s a modest $45 per person. Specify the “Cathy Thomas Dinner” when you call.

John Suley of Celebrity CruisesCelebrity Cruises ships are easily recognized with their iconic “X.”

On May 31st the 2014 Celebrity Cruises Great Wine Festival featuring more than 30 exceptional wineries, fine cuisine, a silent auction and opportunity drawing, and musical entertainment launches. This event will take place at the Orange County Great Park, the first great metropolitan park of the 21st century, located in the heart of Orange County.

It’s a benefit for Legal Aid of Orange County.

Featured restaurants include Montage Laguna Beach, Clay Oven, Slapfish, and James Republic. John Suley, Celebrity’s Executive Chef and VP of Food & Beverage Operations will be there with a tasting station, too. He is our guest.

For libations look for Cakebread, Jordan, JUSTIN, Grgich Hills, Alaskan Brewing Co., Pyramid Brewing, and many others.

Daniel BouludAcclaimed Chef Daniel Boulud has returned to Las Vegas with the opening of db Brasserie at The Venetian. His executive chef there is David Middleton (ex-Marche Bacchus.) (Daniel previously had a restaurant (the now closed Daniel Boulud Brasserie) at Wynn Las Vegas.)

The restaurant, which Boulud calls his “ideal brasserie,” is an updated version of the French Brasserie, with contemporary twists and international appeal.

“Like me, the brasserie was born in France but has traveled the world,” says Boulud. “I wanted to create a menu with my favorite French dishes, charcuterie, shellfish – all the brasserie staples – and international flavors from my travels that are a bit exotic and transporting.”

Reservations can be made at 702.430.1235.

db brasserie in Las Vegasdb Brasserie boasts a wine list of approximately 300 international selections, curated by Boulud’s group Wine Director Daniel Johnnes and db Brasserie Sommelier Devin Zendel.

The list pays tribute to the glories of American Wine, which are presented in three categories : PIONEERS ‘the first to prove the quality of American terroir’; NEW FRONTIER ‘young wineries inspired by their old-world counterparts’; and CLASSICS ‘next generation American winemaking, classics in their own right’.

The spacious restaurant seats 280 diners, including two private dining rooms, as well as a casual bar and lounge.

Located at the start of Restaurant Row (in the former Valentino Las Vegas space,) just off the casino floor, db Brasserie is accessible from both The Venetian and Palazzo.

Later in the Summer Chef Boulud will be opening a new restaurant in Washington, DC.

Chef Boulud is The Chairman of Bocuse d’Or USA supporting Team USA in the prestigious international culinary competition which is the Bocuse d’Or held in Lyon every other year. Daniel explains why this is very important to the American culinary community. The next competition in Lyon is set for January 27 & 28th in 2015.

John Shelton of Hotel del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents luxury from another age.

Executive Chef John Shelton who oversees all the food and beverage operation at The Del is our guest. He also loves to fish.

Restaurants at the Del range from the fine-dining 1500 OCEAN to the award-winning Sunday Brunch spectacular buffet served in the historic and architecturally significant Crown Room.

June is Culinary Craftsman Month at Sunday Brunch. Local exceptional food products will be featured.

Bill ChaitRestaurant impresario Bill Chait is responsible for some of the most successful and high profile restaurant openings in L.A. His most recent effort is Republique with acclaimed Chef Walter Manzke.

Next up is Redbird with Chef Neal Fraser (BLD) at the old Vibiana cathedral’s rectory in Downtown.

Bestia Restaurant in the Los Angeles Arts DistrictAlso the eagerly anticipated 6,000 square foot restaurant in Eli Broad’s upcoming contemporary art museum in Downtown. Timothy Hollingsworth (ex-chef de cuisine at the French Laundry) is at the culinary helm. Rory Herrmann, formerly the opening chef de cuisine at Thomas Keller’s Bouchon Beverly Hills is also a part of the project. Hermann is the Director of Culinary Operations for Chait’s Sprout Restaurant Group.

Bill explains how his company is evolving (a catering division is in the plans) and how he approaches projects.

Many new ventures with high profile chefs are in the pipeline. Bill’s culinary partners in Bestia (Ori Menashe and Genevieve Gergis) have a new concept in the works for Downtown’s Arts District.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef and VP of Food & Beverage Operations John Suley, Celebrity Cruises
Segment Three: Chef Daniel Boulud, New York City, Las Vegas and The World Part One
Segment Four: Chef Daniel Boulud, New York City, Las Vegas and The World Part Two
Segment Five: Executive Chef John Shelton, Hotel del Coronado, Coronado, CA
Segment Six: Bill Chait, Los Angeles-based Restaurant Impresario Part One
Segment Seven: Bill Chait, Los Angeles-based Restaurant Impresario Part Two
Segment Eight: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce