Show 238, August 26, 2017: Restaurateur & Chef Alan Greeley, The Golden Truffle

Alan GreeleyChef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its fine-dining reputation. He’s cooked for 4 US Presidents. Alan’s distinctive wine cellar was simply stocked with selections that he personally liked. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter.

We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

What does it take to cook a high-ticket, breakfast fundraiser in Corona del Mar for a sitting US President? Chef Alan will share that story with us.

For menu highlights think Alan’s Caribbean Topless Tamale with Chile Verde.

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Show 219, April 15, 2017: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA

Moxie CafeEat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious.

“Since you care about your health, at the Moxie Cafe you can depend on us to offer a selection of tasty, fresh, and healthy choices. We pledge to never tempt you with excessive fat or sugar laden meals. In fact, you will not find a fryer or a soda fountain at the Moxie! We believe that healthy food should taste good. Come in and let us prove it to you!”

“Our goal was to create a selection of fresh, wholesome foods you could eat day-after-day, feel satisfied afterward (not bloated and sluggish), and not gain weight. We wanted to source our food locally and go organic whenever possible. We wanted to completely ban trans-fats, fried foods, and MSG from the premises. We wanted to create a place where our guests would not be tempted to eat things that are not good for them and their children.” Jay Hardy, Founder, Moxie Cafe

There is even an unexpected artisan gelato bar. The gelato is supplied by Leo Leo Gelato (Master Gelatiers) in Paso Robles.

Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

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Show 153, January 2, 2016: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim

Jo Jo DoyleChef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center.

We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club and learn about the Rotating Chefs Tables. At Jack Daniel’s there is both a Bar Menu and Restaurant Menu. On the night of the recent media preview a line cook was frying potato pancakes to order at one of the Chef Tables.

The new “soon to be famous” dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed. The dessert cart is also available to ticket-holders at two locations in the building.

Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Shock Top Terrace, Jack Daniels Old No. 7 Club Restaurant & Bar, Standing ‘O’, concessions and catering.

Prior to joining Honda Center he served as Executive Chef at the legendary Churchill Downs. There he was responsible for creating all menus throughout the venue for the annual running of the Kentucky Derby.

 

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Show 79, July 12, 2014: Seth Makowsky, Makowsky Restaurant Group

Seth Makowsky of Makowsky Restaurant GroupSeth Makowsky of the Makowsky Restaurant Group recently relocated to Los Angeles from Orlando. He specializes in restructuring, advancing and creating restaurant companies.

He is also a member of The Culinary Council for three square food bank in Las Vegas.

Along the way he’s been mentored by Robert Earl (Earl of Sandwich and Planet Hollywood) and Andrew Cherng (Panda Express with some 2,000 units.) He started his hospitality career with Coca-Cola in Atlanta and then moved on to Orlando.

Seth shares some valuable insights on what he does for multiple-unit restaurants. Catering can be a whole new profit center if managed correctly.

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Show 60, February 8, 2013: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

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February 8: Caroline Styne, San Antonio Winery, Andrew Gruel, Brad A. Johnson, Paul Gstrein, Linda Kissam

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Chef Jet and Producer Andy preview the show.

Valentine’s Day is next week so get moving and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service…

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

It’s the Winter Olympics in Sochi and a classic Newport Beach restaurant is serving a special Olympics-themed menu for the duration. We’ll go inside the menu with the creative executive chef. Caroline Styne is the partner and Wine Director (with Chef Suzanne Goin) in Lucques, A.O.C. and Tavern in West Hollywood and Los Angeles. We’ll talk with her and get insight on how you keep a firmly established and growing restaurant group fresh for the dining public. We’ll also hear the story of Slapfish which started as a modest food truck and now is a growing international empire. Did you know there is an emerging wine region in Northern Baja? You’ll learn about a promising winery in the Guadalupe Valley founded by Italians. Brad A. Johnson, the restaurant critic for The Orange County Register, joins us to talk about letter grades for restaurants. We’ll also have a visit with travel journalist Linda Kissam, who was recently in Spain touring the wineries representing the 50 best Cavas produced there.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location will launch later this year.

The partners started with one food truck serving the OC in 2009. By 2011 they had three trucks serving both Los Angeles and Orange Counties.

Executive Chef Andrew Gruel is with us to fill us in on the Slapfish tale. They have just signed a franchise agreement to open 75 full service restaurants in the Middle East over the next 5 to 7 years.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Linda KissamThe very well-traveled Linda Kissam is a respected food, wine, and travel writer who is on the go most of the time. She serves as the 1st Vice President of the International Food, Wine and Travel Writers Association. She is also an author and the Global Wine & Travel Editor-at-Large for Luxe Beat Magazine.

Late last year Linda was invited to Spain to tour the Penedes wine region, the heart of cava sparkling wine production. Her mission was to taste and evaluate 50 fine cavas over an intensive five day period. Linda shares the highlights of this very special experience with us.

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Show 44, October 19, 2013: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA

Jo Jo DoyleOur neighbor to the North, across E. Katella Ave., is the Honda Center, home of Ducks hockey. Earlier in the year they took the highly unusual step of bringing all of their food service in-house to have better quality control of all the food and beverage served there.

The new executive chef supervising everything from hot dogs to the gourmet food going into the luxury boxes is Jo-Jo Doyle. You met him on Saturday’s show. He was most recently overseeing the entire operation at Churchill Downs home of the famous Kentucky Derby.

Chef Doyle is now responsible for managing all food and beverage offerings at Honda Center including the spectacular new Grand Terrace (a 15,000 square foot indoor/outdoor entertainment space,) Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering.

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October 19: Daniel Boulud, Andy Ricker, Sriracha Festival, Honda Center Catering

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)

Host Jet Tila and Producer Andy Harris preview the show.

Marche Moderne in South Coast Plaza Costa MesaDon’t forget Marche Moderne’s (South Coast Plaza) upcoming “The Pig Head To Toe 3.0” for one week only! The dinner showcases Executive Chef Florent Marneau’s modern interpretation of a fall classic – choucroute – (sauerkraut) and a celebration of pork in nine different ways. The seasonal menu, priced at $30 per guest, will be available at dinner only from October 22 to 29. Plan ahead…

Daniel BouludWhen it comes to true French chef royalty the revered leader in New York is everyone’s favorite Frenchman, Daniel Boulud. His Three Michelin starred flagship restaurant, Daniel, is celebrating its 20th year of culinary excellence.

His newest cookbook, DANIEL: My French Cuisine, was two years in the making and is the perfect gift book for food-lovers for the Holidays. There are 125 spectacular photos of Boulud’s food and Daniel restaurant.

The book has 75 signature recipes plus an additional 12 recipes Chef Boulud prepares for his friends, at home, on more casual occasions. He actually lives above the restaurant in the proud European tradition of owner/chefs.

Food journalist Bill Buford is also a contributor to the handsome coffee table book. He has pieces on the origin and preparation of ten iconic French dishes.

Chef Boulud is making a rare appearance in Los Angeles next week supporting the release of the cookbook.

On October 23rd he’ll be at Hotel Bel-Air cooking a sumptuous five course dinner with Wolfgang Puck.

On Thursday, Oct. 24th at Noon, Chef Daniel will be signing copies of DANIEL: My French Cuisine at Whole Foods at 6350 W. 3rd St. in Los Angeles across the street from the Original Farmers Market at 3rd and Fairfax.

Finally that evening he will be in conversation with the notable Los Angeles Times restaurant critic, Jonathan Gold, at the William Turner Gallery at Bergamot Station Arts Center in Santa Monica. The talk is at 8:00 p.m. with an earlier reception running from 6:30 to 7:30 p.m. There are reserved as well as General Admission seats.

Our neighbor to the North, across E. Katella Ave., is the Honda Center, home of Ducks hockey. Earlier in the year they took the highly unusual step of bringing all of their food service in-house to have better quality control of all the food and beverage served there.

Jo Jo DoyleThe new executive chef supervising everything from hot dogs to the gourmet food going into the luxury boxes is Jo-Jo Doyle. You’ll meet him on Saturday’s show. He was most recently overseeing the entire operation at Churchill Downs home of the famous Kentucky Derby.

Chef Doyle is now responsible for managing all food and beverage offerings at Honda Center including the spectacular new Grand Terrace (a 15,000 square foot indoor/outdoor entertainment space,) Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering.

LA Sriracha FestivalWith the growing popularity of Sriracha in Southern California as a condiment you just knew it had to happen. On Sunday, October 27th from 3 to 6:00 p.m. in Downtown Los Angeles the curtain will go up on the first annual L.A. Sriracha Festival.

The chef driven food festival is organized by Food GPS’s Josh Lurie and food journalist Randy Clemens. Randy has written two well-received books on Sriracha. His latest is The Veggie-Lovers Sriracha Cookbook.

Josh and Randy join us to take the green cap off the familiar Sriracha bottle and drizzle out all the spicy details.

Multiple stations will allow guests to savor a variety of Sriracha themed dishes, including desserts. Local craft beer, cocktails and sodas will be there to help temper the heat.

The impressive chefs’ line-up includes Neal Fraser, Eric Greenspan, and Ernesto Uchimura of Plan Check Kitchen.

Andy Ricker of Pok PokSurprisingly, Chef Andy Ricker is not from Thailand but as an accomplished restaurateur he’s found great success recreating the flavors of Northern Thailand which he really fell in love with during an extensive visit in 1992. He started with a modest restaurant in Portland, Oregon and his growing empire now extends to Brooklyn.

The original Pok Pok in Portland because a must-stop destination for visiting foodies after being profiled on Food Network’s “Diners Drive-ins and Dives.” In 2011 Andy was bestowed the honor of “Best Chef – Northwest” from The James Beard Foundation.

Just out from Ten Speed Press is Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Particularly helpful are the writings on what differentiates the various regions of Thai cuisine. The book also contains suggestions for complete menus using the various recipes.

“Pok Pok” is a Thai reference to the sound heard from a mortar and pestle when you are grinding food in it.

On to the recipes…

Chef Ricker shares his signature recipe for chicken wings which is more Vietnamese than Thai. He also talks about the famed papaya salad and provides tips on how to properly prepare it. In Thailand there are some hundred variations of this popular dish.

Chef Jet Tila host of the SoCal Restaurant ShowWhen Jet’s wife, Allison, is out socially the question she hears the most is, “What’s it like being married to a prominent chef ?” The expectation is that it’s either chef-prepared gourmet meals nightly or dining out at the very best restaurants. Not exactly…

Inspired by award-winning food journalist Al Mancini’s provocative piece for Las Vegas CityLife ( “Late for dinner : Being the spouse of a chef is often lonely”) Jet and Ali paint the real picture. No violins please…It’s far from glamorous but the good news is that Allison really wouldn’t trade places with anyone!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Daniel Boulud, executive chef & global restaurateur based in New York
Segment Three: Daniel Boulud, executive chef & global restaurateur based in New York Part Two
Segment Four: Chef Jo-Jo Doyle, executive chef, The Honda Center, Anaheim, CA
Segment Five: The L.A. Sriracha Festival, Sunday, October 27th
Segment Six: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One
Segment Seven: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part Two
Segment Eight: Jet and Allison Tila (Mrs. Jet Tila)

September 14: Azunia Tequila, Vegas Food Trucks, Elizabeth Huettinger, Lena Kwak, Amar Santana, Eric Klein, Michael Passmore

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jim Riley, founder of Azunia Tequila
Segment Three: Brock Radke, Food and Web Editor, Las Vegas Weekly
Segment Four: Elizabeth Huettinger, Wine Director, Addison Del Mar
Segment Five: Lena Kwak, Research and Development Chef, Thomas Keller Restaurant Group
Segment Six: Amar Santana, Executive Chef / Owner, Broadway by Amar Santana
Segment Seven: Eric Klein, Executive Chef & Partner, Spago Las Vegas
Segment Eight: Michael Passmore, Passmore Ranch, Sustainable Aqua Farming

Host Jet Tila and Producer Andy Harris preview the show.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs from around the country and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers and fruit carving.

VIP and Regular Tickets are now on sale!

Azunia TequilaJim Riley, the founder of Azunia Tequila joins us. In his spare time Jim is a professional off-road racer of some note.

This is a case study of how a boutique tequila company grows a brand in an environment dominated by cash-rich giants. Riley has built his brand with clever grass-roots marketing and being seen in the right places.

Azunia Tequila is organic and 100 per cent Weber Blue Agave. It is available in the styles of Platinum Blanco (great for cocktails,) Reposado, and Anejo.

Brock Radke of Las Vegas WeeklyOur man in Las Vegas, Brock Radke, is back with us. Brock is the respected Web and Food Editor for The Las Vegas Weekly.

Last month Brock had a great piece in The Weekly entitled. “Where are they now? Checking up on the first wave of Vegas food truckers.”

Fukuburger has probably been the most successful and is still on the streets. A brick and mortar location for Las Vegas is in the plans. Sloppi Jo’s was a big success with the food critics but, ultimately, not a viable business model. Proprietress Jolene Mannina has parlayed this into other food projects for herself. In fact she’s the head of Culinary Arts for the upcoming “Life is Beautiful” Festival in Downtown Las Vegas. The originator of Slidin’ Thru has moved on but the truck still does events and catering and there is a bricks and mortar drive-through.

Brock also talked about the just launched Heritage Steak at The Mirage on The Strip. The proprietor is Tom Colicchio of Bravo’s “Top Chef” fame and a James Beard Award recipient.

Elizabeth Huettinger of the Addison in Del MarSommelier Elizabeth Huettinger is the new Wine Director at Addison restaurant and The Grand Del Mar Resort in Del Mar. She was previously part of the wine team at Spago Beverly Hills.

Elizabeth just took the incredibly difficult “Advanced” certification test from the Court of Master Sommeliers. She shares that humbling experience with us.

Earlier in the Summer the Grand hosted a special screening of the documentary, “SOMM”. It’s the first effort by filmmaker Jason Wise.
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“SOMM” tells the fascinating story of four sommeliers attempting to pass the rigorous and prestigious Master Sommelier exam. This test has one of the lowest pass rates imaginable. Elizabeth’s head sommelier at Spago (her previous post) is a Master Sommelier. She talks about hosting the screening (there was wine and abundant food stations) and her reaction to the highly acclaimed documentary.

Lena KwakChef Lena Kwak is the highly acclaimed research development chef for The French Laundry and The Thomas Keller Restaurant Group in Yountville, CA. She created the position.

With the backing of Keller she developed Cup4Cup, a healthy wheat flour-substitute which has gone national over the last two years. It’s carried in Williams-Sonoma stores and also available at the Bouchon Bakeries in Yountville, Beverly Hills, Las Vegas, and New York.

Last year Kwak was named as one of Forbes Magazine’s “Top 30 Under 30” for her work with Cup4Cup.

In addition to bread mixes the proprietary line also includes a brownie mix, pizza dough, and pancake/waffle mix.

Amar SantanaChef Amar Santana is very familiar to Orange County foodies. His mentor, Chef Charlie Palmer (Aureole,) brought him out here from Manhattan in 2008 to open Charlie Palmer’s at Bloomingdales at South Coast Plaza in Costa Mesa. Talk about a plum assignment for a young chef…

With the backing of one of his very loyal guests he later departed to open a venture of his own, Broadway by Amar Santana in Laguna Beach. Since opening in 2011 it’s been a hit with both the food critics and guests. The bar has also created its own loyal following for unusual libations and a welcoming atmosphere. Their superior Moscow Mule (not listed on the bar menu) is a thoughtful homage to the original version created in the late 30s in Hollywood and now using all fresh ingredients and from scratch ginger beer.

Eric KleinIn 2007 Executive Chef Eric Klein (now a partner) was handed the keys to Spago Las Vegas by Wolfgang Puck and charged with freshening up the concept. This was quite a formidable assignment given that Spago is Wolfgang Puck’s flagship restaurant in Las Vegas! They celebrated their 20th Anniversary last year.

The restaurant is a busy café (with exhibition pizza oven) in the front and an elegant fine-dining restaurant in the back. The front patio opens onto the busy main Forum Shops walkway.

As with the Beverly Hills original Spago Las Vegas attracts the celebrity clientele in addition to sophisticated foodies. Chef Eric is the visible personality of the establishment.

Chef Eric’s first assignment in Las Vegas (after relocating from Beverly Hills) was SW Steakhouse at Wynn Las Vegas.

Michael Passmore of Passmore RanchMichael Passmore is an elite class freshwater fish farmer in the Sacramento area. His Passmore Ranch is sustainable aqua farming and his clientele are discriminating celebrity chefs all across the country who he, unusually, supplies directly.

They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly established them as premium purveyors for top restaurants and Michelin-starred chefs around the country.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized domestic caviar.

Today Passmore Ranch is 86 acres and they raise fish in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. The ranch has a variety of open lakes and massive tanks used to increase the variety of sustainable fish they grow.

In the works is a plan to begin a thoughtful rollout of limited direct sales to serious home cooks. The info will be posted on their website.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jim Riley, founder of Azunia Tequila
Segment Three: Brock Radke, Food and Web Editor, Las Vegas Weekly
Segment Four: Elizabeth Huettinger, Wine Director, Addison Del Mar
Segment Five: Lena Kwak, Research and Development Chef, Thomas Keller Restaurant Group
Segment Six: Amar Santana, Executive Chef / Owner, Broadway by Amar Santana
Segment Seven: Eric Klein, Executive Chef & Partner, Spago Las Vegas
Segment Eight: Michael Passmore, Passmore Ranch, Sustainable Aqua Farming

July 6: Sherry Yard, Sriracha Movie, Gustavo Arrelamo, Evan Funke, Valerie Confections

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections

Time to talk of recent dining adventures …

Sherry YardPastry princess, Sherry Yard, the recipient of two James Beard Awards, joins us in-studio. She was celebrity chef Wolfgang Puck’s high-profile dessert guru for 20 years and is now out on her own with an ambitious project at The Helms Bakery complex in Los Angeles (on the border with Culver City.)

We’ll also answer some e-mail inquiries.

Sriracha MovieIt’s the Sriracha wars and the heat is on !

If you think Sriracha is simply the locally produced, fiery sauce with the red rooster on the label you need to know the real story. It’s actually Thai hot sauce named after the seaside town of Si Racha. It’s as popular as ketchup on the Southeast Asian table.

Documentary filmmaker Griffin Hammond will join us to talk about the Sriracha documentary he’s working on. It’s partially funded by an ongoing KickStarter campaign that’s already oversubscribed! He’ll be joined by local food writer Randy Clemens who is the author of two cookbooks on Sriracha. Newly released is The Veggie-Lover’s Sriracha Cookbook from Ten Speed Press.

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returns to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we’re talking tortillas. Why is a burrito made with flour tortillas? On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco? We’re confused…

I need a cerveza…

Evan Funke of Bucato Restaurant Chef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato will be modern Italian.

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles.

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections