Show 52, December 14, 2013: Sherry Yard, the acclaimed executive pastry chef for Wolfgang Puck for 20 years

Sherry YardL.A.’s acclaimed pastry princess, Sherry Yard, is with us for the last segment. Sherry was Wolfgang Puck’s (Spago) executive pastry chef for twenty years. She is a multiple James Beard Award-winner. Her first cookbook, The Secrets of Baking: Simple Techniques for Sophisticated Desserts won a Beard Award for “Best Baking Cookbook.” She serves on the national Board of Directors for the Careers through Culinary Arts Program (C-CAP) and also is a part of Los Angeles’ Advisory Board.

Her current project (with Lukshon’s and Father’s Office’s Sang Yoon) is the revival of the fondly remembered Helms Bakery located on the site of the former Helms Bakery, an iconic home delivery commercial bakery that left the scene years ago. It looks like Summer of 2014 for the opening. It’s an ambitious project in a large space which previously served as part of Helms’ loading dock.

The exciting all-day concept keeps evolving but it’s going to be a bakery and cafe with a lot more. All the bread will be prepared and baked right there. They will roast the beans for the coffee on site. You’ll be able to get sandwiches and full meals packaged to take home.

You can sign-up for their monthly newsletter to keep current on the opening for Helms Bakery.

Meanwhile on Thursday, Friday, Saturday & Sunday afternoons look for the restored yellow Helms Bakery delivery truck in front of their future restaurant space across from Father’s Office. Sherry is selling her soon to be famous chocolate chip cookies and various hand-crafted ice cream novelties. Everything is deliciously scratch-made. Call it a tasty preview of coming edible attractions…

December 7: Carla Hall, Barbara Fairchild, Cookies for a Koz, Devon Espinosa, Donald Wressell, Brad A. Johnson, Dean Thomas

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part One
Segment Three: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part Two
Segment Four: Carla Hall of ABC’s “The Chew” and Zov Karamardian of Zov’s Bistro in Tustin
Segment Five: Devon Espinosa, Bar Director at The Church Key
Segment Six: Pastry Chef Donald Wressell of Guittard Chocolate Co.
Segment Seven: Brad A. Johnson, restaurant critic for The Orange County Register
Segment Eight: Chef Dean Thomas of Europa Village Winery and The Inn at Europa Village in Temecula

Lechon Porchetta by Susan ParkYou can aid the victims of Typhoon Haiyan in the Philippines and enjoy some great Filipino food. There is a huge Filipino community right here in Los Angeles County.

In addition to the high profile benefit for typhoon relief at The Church Key on the Sunset Strip on Sunday (which we’ll be talking about later in the show) there is a more populist fundraiser at Bamboo Bistro in Panorama City on Sunday, Dec. 15th from 4 to 8:00 p.m.

Pinoy food will be there in abundance expertly prepared by L.A. chefs including Chef Mayet Cristobal, the Executive Chef of the Getty Museum. She will be serving Beef Short Rib Adobo. The minimum donation is a modest $20 per adult and there will be live music.

Barbara FairchildThe long-time former editor of Bon Appetit Magazine, Barbara Fairchild, is back with us reporting from New York. Barbara is also an educator, best-selling cookbook author, food and travel journalist and much-in-demand speaker.

Barbara has recently had a couple of culinary excursions to the San Francisco Bay Area and will report on dining spots she enjoyed that merit your attention. She will also speak about an unusual evening she was part of honoring San Francisco’s STARS, a long-departed celebrity chef driven restaurant that, in it’s day, was the Spago of San Francisco. The proprietor/executive chef Jeremiah Tower (now a resident of Mexico) was in attendance.

Roberta Koz WilsonIt’s Holiday Time and our thoughts turn to incredible, fresh-baked, small batch, high-quality cookies as special gifts. That can only mean a chat with Roberta Wilson (jazz saxophonist great Dave Koz’s sister) the force behind Cookies for a Koz. Ten per cent of the proceeds are donated to the Starlight Children’s Foundation. Dave Koz is a Global Goodwill Ambassador for them.

Roberta’s and Dave’s late mother, Audrey, perfected the recipe for a great chocolate chip cookie and that’s the legacy of the company. The much-appreciated cookies were a door-opener all over town for the youthful Dave as his career was just beginning.

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 lifetime series, “The Chew.” Last week “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. It’s a great holiday gift for that special foodie in your life.

That Sunday Carla and Zov will conduct a highly entertaining 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.

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

Devon EspinosaDevon Espinosa (a C-CAP graduate) is one of the rising young stars among the master bartenders in the West. He created the cocktail program at ink. and Pour Vous and he’s the bar chef for the new The Church Key on the Sunset Strip. Some of his cocktails are canned for freshness.

Devon is also one of the organizers of a high-profile benefit at The Church Key on Sunday, December 8 from 5 to 9:00 p.m. for Typhoon Haiyan relief efforts. An impressive line-up of chefs and bartenders are coming together to raise the vitally needed funds. Look for celebrity chefs Eric Greenspan, Kris Morningstar, Ray Garcia and Steve Samson among many others.

Donald WressellThere really is no finer pastry chef in America than the pleasantly low-key Donald Wressell. He was the opening executive pastry chef at the Four Seasons Los Angeles at Beverly Hills. This is the luxury property where the majority of the out-of-town Academy Award nominees stay. Every year Chef Donald would create incredible individual chocolate show-pieces celebrating each of the “Best Picture” nominees. These elaborate pieces where then featured, via photography, in the Oscar coverage beamed across the globe.

Donald has competed in the most prestigious international pastry competitions and, most recently, has coached, too. He’s judged pastry chefs for competition shows on Food Network.

He’s currently the pastry chef for the proudly American chocolate company, Guittard Chocolate Co. Guittard is based in Burlingame but Chef Donald has a test kitchen and research facility here in Los Angeles. He also teaches classes for professional pastry chefs and candy makers.

In January he’ll create the sure to be dazzling Birthday Cake for The City of Beverly Hills’ 100th Anniversary. He created another cake spectacular for Beverly Hills’ Diamond Jubilee 25 years ago while he was at The Four Seasons.

Blossom Restaurant at the Aria in Las VegasA few weeks ago Brad A. Johnson, the James Beard Award-winning restaurant critic for the Orange County Register, was with us to talk about his first 4-Star review. It’s Blossom restaurant at Aria Resort in Las Vegas.

Brad is back with us to explain his criteria for a 4-Star restaurant review and also talk about the new crop of ultra-luxe Chinese restaurants on The Strip. It’s some of the most elegant Chinese fine-dining outside of China and designed for highly discriminating (and wealthy) Chinese guests!

Dean ThomasChef Dean Thomas is the Executive Chef de Cuisine for the Europa Village Winery in Temecula and also serves as the Innkeeper for the Inn at Europa Village (along with his wife, Nicole.) His multi-course breakfasts, reserved exclusively for guests at The Inn, are unrivaled in the Valley. Many of the ingredients actually come from the vineyard property and change with the season. Chef Dean has extensive credentials as an executive chef for luxury hotel properties.

Chef Dean is the unofficial executive concierge for Wine Country Temecula. When it comes to directing guests to the wineries and restaurants best suited to the visitors’ wishes Dean’s advice is the gold standard.

Chef Dean shares with us the specifics on an independent restaurant in Temecula as well as a winery restaurant that are both on his highly recommended list. He also talks about a Slow Food event he is hosting on December 12th featuring local artisan food products and cooking demonstrations.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part One
Segment Three: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part Two
Segment Four: Carla Hall of ABC’s “The Chew” and Zov Karamardian of Zov’s Bistro in Tustin
Segment Five: Devon Espinosa, Bar Director at The Church Key
Segment Six: Pastry Chef Donald Wressell of Guittard Chocolate Co.
Segment Seven: Brad A. Johnson, restaurant critic for The Orange County Register
Segment Eight: Chef Dean Thomas of Europa Village Winery and The Inn at Europa Village in Temecula