Show 208, January 28, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer.

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of that Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. 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 actually a pretty good thing…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection for 2016 Restaurant of the Year and as the perennial Best Thai Restaurant. He’s had the honor of cooking at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Rachel von Strumer is a passionate wine writer who divides her time between Vancouver and the Okanagan Valley (where 80 per cent of the wine grape plantings in B.C. are located.)

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

Play

January 28: Live from Richmond, BC and the Chinese New Year Celebration!

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year. It’s a genuine first…

Now am enticing preview of this Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. 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 actually a pretty good thing…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Shiva Reddy, Wine Director & Assistant Manager of Royal Dinette (Vancouver Magazine’s Best New Restaurant 2016), uncorks this for us. BC wines are well represented on their menu.

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

Duane Owen of Pechanga Casino and ResortThe Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th.

CHOCOLATE DECADENCE EVENT

FRIDAY, FEBRUARY 10, 2017 • 7-10PM
VIP* Ticket $75 • General Admission $55 • Designated Driver $30

Enjoy an array of chocolates and pastries while sampling a variety of wines, domestic sparkling wines, champagnes, spirits and dessert wines along with live music.

*VIP ticket includes early entry beginning at 5:30PM, upgraded souvenir wine glass, sliced seasonal fruit, international and domestic cheese and tray-passed hors d’oeuvres.

9TH ANNUAL WINE FESTIVAL

SATURDAY, FEBRUARY 11, 2017 • 1-5PM
VIP* Ticket $85 • General Admission $65 • Designated Driver $40

LIVE MUSIC

The most notable wineries from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond will offer a few hundred of their finest vintages along with live music. Sip and savor as you sample a variety of distinguished dishes from the award-winning chefs of Pechanga Resort & Casino.

Combo VIP Ticket $140 • Combo General Admission Ticket $100

Danilo IbarraExecutive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

“A world of culinary delights awaits you at The American Grille. Located in the heart of Richmond at the Vancouver Airport Marriott Hotel, it is the city’s most popular business lunch and dinner destination. Offering a comfortable business-casual setting by day and elegant candlelit dining at sunset, The American Grille is sure to wow you and your guests.”

“Our menus offer the best of the season from the Pacific Northwest, celebrating the richness and diversity of North American cuisine, while incorporating the freshest local products available. Sample one of our specialties or just relax and people watch while enjoying one of our house made desserts.”

Dominique and CIndy DubyDominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s boutique chocolatier, Wild Sweets. They join us in sweet conversation.

“As Canada’s only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into ‘Haute’ chocolates, novel confections & designer pastry. Located in Richmond, Greater Vancouver Region, BC, Canada.”

Angus AnExecutive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

Chef Angus An is a graduate of New York’s prestigious French Culinary Institute, where he worked under the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, and later apprenticed at Jean-Georges Vongerichten’s legendary Jo-Jo. After graduating from the FCI, Angus trained under Chef Normand Laprise at Montréal’s Toqué before moving to London, UK, where he worked at Michelin-starred restaurants including The Ledbury and The Fat Duck. Following this he cooked at Chef David Thompson’s famed Nahm, which is also where Angus met his wife, Kate.

Upon returning to Vancouver, Kate and Angus opened their first restaurant, Gastropod. Lauded by diners and critics alike, Gastropod received several awards for cuisine and atmosphere before closing its doors in 2009.

In May of that year, Maenam was born. Serving authentic Thai dishes, the kitchen at Maenam is directed by both Angus and Thai-born Kate. Perennial winner of Vancouver Magazine’s “Best Thai” award, Maenam has also received rave reviews from The New York Times, USA Today, and Food & Wine magazine.

Karsten PurbsA popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

“Nestled along the Fraser River, in a gorgeous West Coast setting, River Rock is Western Canada’s only Four-Diamond Casino Resort, where luxury, ambiance and exceptional hospitality await. As with everything at River Rock, when it comes to accommodations, the choice is yours. Enjoy bright, contemporary, deluxe rooms at The Hotel, or relax in style and luxury in a suite at The Resort.”

“Fill your days with a variety of activities, including a visit to our first-class spa, or take a refreshing swim in the beautiful resort pool. Dine in your room or explore the resort and discover the restaurant that suits your mood. Take a stroll on the marina boardwalk, or sit back and relax on our gorgeous waterside patio at Curve Lounge. In the evening, take in a concert at the Show Theatre, and test your skill and luck at one of the largest, most dazzling casinos in Canada. At River Rock, the possibilities are truly endless.”

Lee ManChinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed.

Local food expert Lee Man, founding judge for the Chinese Restaurant Awards and contributor to Vancouver Magazine, joins us with commentary on Chinese New Year and the diversity of cuisine in Richmond. Lee is also a judge for the Vancouver Magazine Restaurant Awards.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

Show 165, March 26, 2016: Anita Lau, Mad Hungry Woman Blogger

Anita Lau of Mad Hungry WomanOur regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.

Anita enjoyed a lavish Chinese New Year repast with prominent San Diego chefs (including the La Jolla Beach & Tennis Club’s Bernard Guillas) at the reenergized Emerald Chinese Cuisine in San Diego. The 12-course dinner was a “journey of Hong Kong classic cuisine with a modern inspiration.”

Anita’s brunch discovery is Chef Maeve Rochford’s Sugar and Scribe in La Jolla. Chef Maeve was the winner of Season 2 of Food Network’s “Holiday Baking Championship.” She is also very prominent in the expatriate Irish community in California. In addition to the crave-worthy baked goods Chef Maeve features recipes from her Irish grandmother. Think Rochford’s Shepard’s Pie and Erie Hash.

“This blog (Diary of A Mad Hungry Woman) is a journal of mostly my eating adventures, but also, other things I’m passionate about, including travel, the arts, and also, necessities to complete my life. Centered predominantly in and around Orange County, CA, some will extend to Los Angeles, San Diego and beyond. I am constantly searching for delicious food to eat and fun things to do, nothing is out of bounds. Sometimes it doesn’t end well, but I can definitely say, it will always be an interesting journey.”

When Anita is not writing or researching food she serves as Co-President of the Los Angeles / Orange County Chapter of Les Dames d’Escoffier.

Read both restaurant profiles with mouthwatering photos on Anita’s Website.

Play

Show 109, February 7, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some inspired Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sands in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this and also speak about sustainability.

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

Play

Show 109, February 7, 2015: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables

Robert Schueller of Melissa's World Variety ProduceChinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious.

Our resident produce expert, Robert Schueller of Melissa’s / World Variety Produce, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. For example symbolic citrus includes Buddha’s Hand (happiness, longevity, good fortune,) Kumquats (gold, good fortune,) Mandarins (wealth,) Oranges (wealth, good fortune, gold,) Pummelos (abundance, prosperity,) and Tangerines (luck.)

He’ll also tell us where to find some easy-to-prepare Martin Yan recipes to enjoy at home to celebrate Chinese New Year.

Play

February 7: Andrew Gruel, Bocuse D’or USA, Melissa’s Produce, Little Sparrow, Jonathan Club, Honda Center

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of the fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some great Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow the recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Philip Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this debate.

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

Robert Schueller of Melissa's World Variety ProduceChinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious.

Our resident produce expert, Robert Schueller of Melissa’s / World Variety Produce, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. For example symbolic citrus includes Buddha’s Hand (happiness, longevity, good fortune,) Kumquats (gold, good fortune,) Mandarins (wealth,) Oranges (wealth, good fortune, gold,) Pummelos (abundance, prosperity,) and Tangerines (luck.)

He’ll also tell us where to find some easy-to-prepare Martin Yan recipes to enjoy at home to celebrate Chinese New Year.

Eric SamaniegoEric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The fare is original versions of regional and seasonal French and California cuisine. The menu changes often. Dinner nightly (except Sunday and Monday) from 5:00 p.m. and Sunday Brunch.

The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014.

If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including “Top Chef’s” Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Philip Tessier, just back from Lyon, Paris and New York is our very special guest.

24 teams of the most gifted culinary minds from across the world competed in the Bocuse d’Or Culinary Competition (the culinary Olympics) in Lyon last week and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Barrel-Oak Roasted Guinea Hen from Team USA at the Bocuse D'orTheir stunning meat platter was Barrel-Oak Roasted Guinea Hen. Some of the garnishes were French Laundry garden blossoms and herbs. The gorgeous fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by the lauded Martin Kastner.

“Chef Tessier is an outstanding representation of the talent we have in the United States, and we’re incredibly proud that, for the first time in our history of competing in the Bocuse d’Or, we placed on the podium,” says Thomas Keller, president of ment’or. “From the start, we were confident that he would successfully lead Team USA, and have thoroughly enjoyed mentoring him through this incredibly rigorous training process. American cuisine has significantly progressed in recent history, and Chef Tessier’s talent is an example of the strides we are making in our field. Out hope is that America continues to support our endeavors to showcase what great chefs and cuisine we have in the United States.”

Jason McClain of the Jonathan ClubChef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. He’s been an executive chef with The Four Seasons, the exec at Pechanga Resort & Casino, and has owned his own restaurants.

The Jonathan Club’s main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A prestigious social club at this level needs to have outstanding food and beverage as an amenity for their discerning members.

Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say (with a dash of humor) he’s responsible for “the best restaurant in Downtown that no one knows about.”

One small example of his commitment to quality is his urban rooftop garden positioned on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu. All the fruits and vegetables find their way onto the Club’s menu. This represents over $100,000 in produce annually. It helps that Chef Jason’s father is a retired landscape architect and could creatively bring the rooftop garden project in on a modest budget.

Standing O at Honda CenterJulie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Before joining Honda Center Margolin was with Levy Restaurants as part of the opening team at Barclays Center in Brooklyn.

Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there.

She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”. Also there is a newly opened Wahoo’s Fish Taco at Honda Center. They are a new franchisee of Wahoo’s.

Slapfish Fish and ChipsWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. It’s soon on the menu there.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Show 58, January 25, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

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.

On Friday morning, January 31st catch Chef Jet on NBC’s “Today Show” in the 9:00 a.m. hour PST. He’s sharing his recipe for Peking Duck Sliders for Chinese New Year and The Big Game!

ABC’s “The Chew’s,” Carla Hall, is back with us talking about the very special Culinary Concert she is doing at Zov’s Bistro in Tustin on Sunday, February 9th to benefit the scholarship fund of the James Beard Foundation. “Hootie Hoo”…You’ll meet Sandy D’Amato, a kid from Milwaukee, who grew up to become one of the most outstanding chefs in America. Chef Roger Hayot joins us. You may not know his name but you really should. In the 90s Chef Roger had one of the most acclaimed restaurants in L.A. Now he’s quietly making waves again at a hidden gem of a neighborhood place in Marina del Rey.

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

Play

January 25: South Coast Collection, Carla Hall, Roger Havot, Sanford D’Amoto, Chefs to the Max

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

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.

On Friday morning, January 31st catch Chef Jet on NBC’s “Today Show” in the 9:00 a.m. hour PST. He’s sharing his recipe for Peking Duck Sliders for Chinese New Year and The Big Game!

ABC’s “The Chew’s,” Carla Hall, is back with us talking about the very special Culinary Concert she is doing at Zov’s Bistro in Tustin on Sunday, February 9th to benefit the scholarship fund of The James Beard Foundation. “Hootie Hoo”…You’ll meet Sandy D’Amato, a kid from Milwaukee, who grew up to become one of the most outstanding chefs in America. Chef Roger Hayot joins us. You may not know his name but you really should. In the 90s Chef Roger had one of the most acclaimed restaurants in L.A. Now he’s quietly making waves again at a hidden gem of a neighborhood place in Marina del Rey.

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

The first Saturday of last October we were live at South Coast Collection (SoCo) and The Mix in Costa Mesa for the first Patchwork Show: Edible Edition.

Anais TangieWe showcased the growing collection of outstanding boutique food businesses and restaurants there. The SoCo and Mix’s Marketing Coordinator, Anais Tangie, joins us to talk about the new additions and what’s soon on the way. Think handcrafted artisanal chocolates and also a one-of-kind cocktail education and tools-of-the-trade store owned by a master bartender…

Carla HallFood fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Last month “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla is being honored by Zov Karamardian of Zov’s Bistro in Tustin at her Culinary Concert to benefit the James Beard Foundation on Sunday, February 9th.

That Sunday Carla and Zov will conduct a highly entertaining, interactive cooking class for the guests followed by a lavish lunch. Carla will be available to sign copies of her book and interact with the guests. It all starts at Noon.

Pastry Chef to the Stars and a multiple James Beard Award-winner, Sherry Yard, is the celebrity MC.

For more info and to make reservations please call 714.838.8855 ext. 21

Carla is represented in Saveur’s 100 which is the current January/February issue. Item 13 on the list is Carla’s suggestion of Lemon Olive Oil.

Roger Hayot of J. Nichols KitchenIn 1987 the Authentic Café opened on Beverly Blvd. near CBS’s Television City in the Fairfax District of Los Angeles. It was the inspiration of Chef Roger Hayot who was mentored by his prior employer, David Overton, the creator of The Cheesecake Factory. It was initially a small place and from Day 1 they had lines of patient guests out the door…Eventually they expanded into the space next-door to accommodate the strong demand.

Roger’s always intriguing menu was inspired by the cuisines of the American Southwest, Latin America, Asia, and the Mediterranean. He used authentic global ingredients which was unusual at the time. Thai fish sauce was one of his regular ingredients. The exotic appeal of his cooking was always balanced by its hominess.

He had the honor of cooking at The James Beard Foundation in New York.

There is a new chapter to Chef Roger Hayot’s inspirational cooking story in Los Angeles so we continue.

Mezze Plate at J. Nichols KitchenIn 2012 Roger moved into the Executive Chef position at J Nichols Kitchen in Marina del Rey. This originally opened as Nichols Family Restaurant in 1974 as a friendly, neighborhood coffee shop with reasonable prices and big portions. When the founders’ son and daughter took over the operation they faced a dilemma. The retail center they were in was about to undergo a major renovation (and upscaling) and their clientele was aging and the younger crowd wasn’t patronizing them. The Nichols made the tough decision to remodel and reposition themselves as a destination neighborhood restaurant with more serious food and no snootiness. That’s a major transition…

The first 6 months of the new concept was a bit rocky. The seniors didn’t like the new menu or pricing and the Millennials thought it was still a coffee shop. A lot of guest confusion…Chef Roger joined the team in progress with the mission of improving the food and consistency. Over the last 18 months that has happened and the successful transition accomplished! A great turnaround story…

Virtually everything is now made from scratch from the pizza dough (3-day process) to the fruit preserves served at breakfast. Chef Roger takes the time to make his own biscuits (very popular) as well as flavorful premium sausages. He has his own smoker. All the desserts are house-prepared. The novel Greek Yogurt Cheesecake is perhaps Chef Roger’s tribute to The Cheesecake Factory. It’s light, has a graham cracker crust, crushed pistachios, and a honey drizzle. Yum…

Sanford D'AmotoGood Stock: Life on Low Simmer was written by Sanford “Sandy” D’Amato, one of America’s most respected chefs and restaurateurs. It is a special memoir of a life in cooking that weaves more than 80 recipes and both personal and food photos in a beautiful and engaging way.

Chef D’Amato tells his life story in brief episodes that are keyed to more than 80 of this James Beard Award-winning chef’s favorite recipes.

Sanford, the restaurant D’Amato opened in his native Milwaukee in 1989 (in the space that once housed his grandfather’s grocery store,) has long been one of the highest rated restaurants in America.

D’Amato and his wife, Angie, currently split their time between Milwaukee and their mini-farm in Hatfield, MA, where they are preparing to open a cooking school (also called Good Stock.)

If you really want to understand what it takes to be a successful, career executive chef this is the book for you. It’s also highly entertaining and a fascinating read. Chef Sandy’s encounters with the legendary Julia Child over the years are priceless.

Max JacobsonMax Jacobson is a serious food journalist who relocated to Las Vegas from Southern California in 1999 to cover the burgeoning dining scene there. Southern Californians remember his coverage of the Orange County dining scene for The Los Angeles Times. He is currently Vegas Seven’s restaurant critic. His colleagues have great respect for him.

Two days before Christmas 2013, Jacobson was struck by a hit-and-run driver while he was in a crosswalk. He sustained severe brain trauma from the accident. He remains hospitalized in serious condition and his prognosis is uncertain.

Chefs to the Max benefit for Max Jacobson at RX Boiler RoomIn true hospitality industry fashion a group of prominent, celebrity chefs have joined together to launch the Chefs to the Max fundraising series to assist with Max Jacobson’s horrendous medical expenses.

The first dinner was January 19th at Chef Rick Moonen’s Rx Boiler Room at Mandalay Place on the Las Vegas Strip. The evening raised an impressive $275,799.

Fellow Las Vegas-based food journalist, Al Mancini, joins us to talk about the Chefs to the Max benefits and working with Max. Al and Max collaborated (with a third Las Vegas-based restaurant writer) on the three editions of the very popular Las Vegas dining guidebook series, Eating Las Vegas.

Republique Restaurant in Los AngelesLet’s talk food…Chef Jet and Producer Andy share some of their recent dining adventures.

Jet has experienced the much talked-about Republique with Walter Manzke and Chef Margarita Manzke behind the stoves at the former Campanile space. Andy has dined at Downtown’s Orsa & Winston, the new fine-dining spot from Josef Centeno (Bar Ama & Baco Mercat.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Show 16, February 9, 2013: Jet Tila and Average Betty

Jet shared his extensive adventures of the week.

On Monday and Tuesday he was in-person at the legendary commissary on the lot of Paramount Studios in Hollywood. He presented his menu for Chinese New Year there. The menus continued to be served for the balance of the week.

Jet Tila at Oregon State UniversityOn Thursday he was the celebrity guest chef on campus at Oregon State University in Corvallis. Jet performed cooking demos, taught classes, and represented his menu on campus for Chinese New Year. Jet’s visit generated so much local interest that the TV station in Eugene sent a reporter and photographer there to cover it!

Saturday morning, before the radio show, Jet was at NBC 4 in Burbank for a cooking segment on Chinese New Year for “Today in L.A. Weekend” which aired around 7:45 a.m.

Average Betty shared a Valentine’s Day tip. She loves to dine out but she suggests Valentine’s Day is a good occasion to cook a wonderful meal at home for that special someone. Restaurants are really stressed with preparing special menus on Valentine’s Day anyway.

Play

February 9: Average Betty, Andrew Sutton, Jet Tila, Rachel Klemek

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two

It takes equal measures of moxie, talent, and preparedness to break out on YouTube. We’ll talk to their culinary star, and she can really cook. What’s it like to prepare a meal at The James Beard House (the Carnegie Hall of cooking) in Manhattan? We’ll find out from a high-profile Orange County chef who was just there…

Jet has been cooking up and down the West Coast this week from the legendary studio commissary at Paramount Pictures in Hollywood to the campus of OSU in Corvallis, Oregon. He’ll share a few of his observations from the road. Finally, Orange County’s rebel baker is in-studio. What a story of tenacity she has to share with us!

Average Betty Sara O'DonnellSara O’Donnell of Average Betty has conquered YouTube with her series of humorous and highly entertaining shorts on cooking. YouTube has been so impressed with her work that she was chosen to go through their coveted training program. As a result of her success she was given high value equipment to increase the production values in her segments!

She makes it look easy but it requires talent, a point-of-view and a lot of advance preparation.

Sara is with us to give us the background on the unlikely success story that is Average Betty!

Andrew Sutton of Disney's Grand Californian Resort and SpaOne of the most distinct honors a chef can have in the United States is to be invited to prepare and cook a multi-course meal at The James Beard Foundation in Manhattan for a group of highly discriminating diners. James Beard is considered the “Father of American Gastronomy” by many pillars of the contemporary food world.

Andrew Sutton, the founding executive chef of the stellar Napa Rose at Disney’s Grand Californian Hotel in Anaheim, was at the Beard House on January 30th as part of the (mostly Orange County-based) culinary team cooking the “Salmon Seduction” evening. Andy will share that special experience with us and it’s not the first time he’s been there.

Chinese New Year has had Jet on the road this past week. Monday and Tuesday he was the celebrity guest chef at the commissary at Paramount Studios in Hollywood with his Chinese New Year menu as the featured lunch special. The menu changed daily and continued for the week.

Jet Tila at Oregon State UniversityOn Thursday Jet was in Corvallis on the campus of Oregon State University. Again, he was the celebrity guest chef in residence to celebrate Chinese New Year. He taught cooking classes for the students as well as conducted some entertaining demos. His Chinese New Year menu was featured on campus as a special celebration for Thursday evening.

Jet will share highlights from the road along with some dining intell, too…

Rachel Klemek of Blackmarket Bakery and the CampOn the show it’s a joy to share local food success stories. Saturday we’ll meet the amazing Rachel Klemek of Blackmarket Bakery in Irvine and at The Camp in Costa Mesa. In 2004 she started out with a small production bakery for wholesale customers in a hidden location in an industrial park in Irvine. Word-of-mouth for her creations grew quickly. Aficionados swoon over her cakes, decadent pastries, and fresh breads. Rachel’s signature Marche Noir Cabernet brownies are pretty incredible, too.

Her first planned retail location at The Camp actually debuted in early January but Rachel is having the Grand Opening celebration on Monday, February 11th from 5:30 p.m. to 7:30 p.m. 15 per cent of all sales during the festivities will be donated to Share Our Selves.

Podcasts

Segment One: Sara O’Donnell of You Tube’s “Average Betty” Part One
Segment Two: Sara O’Donnell of You Tube’s “Average Betty” Part Two
Segment Three: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim
Segment Four: Jet Tila and Average Betty
Segment Five: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part One
Segment Six: Rachel Klemek of Blackmarket Bakery at The Camp in Costa Mesa, and Irvine Part Two