Show 62, February 22, 2013: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

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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…

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Show 22, March 23, 2013: Jeff & Christa Duggan of Portola Coffee Lab, Theorem by Portola Coffee Lab, and Seventh Tea Bar in the OC Mart Mix in Costa Mesa (Continued…)

Jeff and Christa Duggan of Portola Coffee Lab in Costa MesaAs Jeff was talking he ground the freshly-roasted beans and then began the brewing process for the ideal cup using a simple glass, pour-over brewer. He weighted the beans and water and put the ground beans in the top glass funnel (lined with filter paper.) The water was heated to the right temperature and then gently poured into the brewer over the beans. The fresh coffee then slowly dripped into the glass holding vessel. The aroma in the studio was incredible!

Last year Theorem by Portola Coffee Lab was added around the corner from Portola. You might call it their performance space. It’s a 6-seat bar presenting a Barista-crafted menu of one-of-a-kind Craft Coffee creations focused on delivering a rich, personal experience. At times Theorem is by appointment only for private tastings and is also open to the public without reservations at other times when the sliding glass doors are open. Call first…

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