Show 265, March 17, 2018: Chef Kausar Ahmed, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, humanitarian, and food stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is unusually in Santa Monica on Sunday, March 25th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Think Champagne Reception with passed appetizers (Mini Shaami Kababs & Green Coconut Chutney) and dual entrees of Murgh Hara Masala (Green Chicken) Lentil and Rice Pilaf (meatless) paired with premium wines and local craft beers.

Each guest also receives a personally signed copy of Chef Kausar’s The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

100 per cent of the $175 ticket price goes to C-CAP to support their programming with local, at-risk high school students. Limited to 18 guests.

Chef Kausar is our guest.

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Show 263, March 3, 2018: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is best known Internationally for her work through “Kitchen Craft by Kausar,” an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi. The goal is to promote healthy eating and hygiene in the most impoverished families. Hands-on workshops teach students about cooking, nutrition, kitchen safety, personal hygiene, gardening and more.

Join the Careers through Culinary Arts Program Los Angeles (C-CAP) for an intimate and exclusive event featuring acclaimed chef, author and culinary humanitarian Kausar Ahmed. The evening at a private home in Santa Monica will kick off with a Champagne and hors d’oeuvres reception, followed by a special cooking demonstration by Kausar.

Guests will enjoy a sumptuous four-course The Karachi Kitchen dinner prepared by Kausar and C-CAP students and alumni that will feature both classic and contemporary flavors of her native Pakistan, paired with premium wine and craft beers to complement the courses. Each guest will receive a signed copy of her new book The Karachi Kitchen to take home as a memento of the special evening.

100 per cent of the $175 ticket price goes to C-CAP to support their programming. Limited to 18 guests.

Chef Kausar is our guest.

 

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Show 263, March 3, 2018: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World

Karen KaplanFood journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion.

There are tartines of France, bruschette and crostini of Italy, montaditos and tomato toasts of Spain, smorrebrod of Scandinavia, butterbrote of Germany, butterbrodi of Russia,molletes of Mexico as well as sandwiches and toasts of Britain and the U.S.  There are traditional recipes, reinterpretations of classics, and original creations based on the flavors, ingredients and/or specialties associated with the country at hand.

Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today.

This is an indispensable little cookbook for those who love single-slice sandwiches as much as Karen does, and for those who would like to learn more about this unique food trend-one that has a storied global gastronomic past, and an increasingly popular place in today’s culinary vernacular. Some of the recipes are rustic and some refined, some simple and some sophisticated, but all are easy to make and ideal for weekday cooking or weekend entertaining.

Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit Magazine for twenty years and concurrently was the restaurant critic for the LAWeekly for seven years and the host and producer of The Audible Feast on KCRW radio station for seven years. She was also a consultant for culinary websites and food-based reality television shows, a contributor to food and travel magazines and newspaper sections, and was a writer, editor, translator and recipe editor for many cookbooks.

She holds Le Grand Diplômed’EtudesCulinaires from La VarenneEcole de Cuisine, has a B.A. in Comparative Literature and taught at USC and UCLA. She lives in Studio City, California.

Author Karen Kaplan joins us.

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Show 260, February 10, 2018: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences

Sima CohenSima Cohen is a celebrity trainer, nutritionist, wellness expert, and life coach with more than twenty years’ experience. In her life journey she learned the important elements that govern and influence health and happiness. Her new book is Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life.

Sima’s definition of transformation is not about obsessing over the numbers on a scale—it is all about something that blossoms from within you, out from your very pores, that ends with a lustrous glow that shows all over your transformed self. It’s not just about eating good food and feeding your hungry belly, it’s about discovering who you are, and transforming your body and life from the inside out.

After two decades, countless hours, thousands of clients, and customized food and detox plans, it was a no-brainer to understand that everybody—no matter their age or social status—wants their cake, and to eat it too. This book will transform how you think, what you eat, and the way you live. Losing weight is just the cherry on top of the sugar-free sundae.

We’re hanging out in the kitchen with Sima.

…And Sima enjoyed hanging out with us so much, she’s graciously allowed us to giveaway THREE copies of her new book, Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life. Just enter using the form below and don’t forget to earn additional entries if you like our Facebook and Twitter feeds! Contest ends on Friday, February 16 at midmight.

Win Sima’s Healthy Indulgence

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Show 252, December 16, 2017: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Continues…

Cary Hardwick of SpaghettiniThe Spaghettini vision has fueled decades of continuous growth. As a result, this has created a staff of long term, dedicated professionals. Employees have extensive food and wine training, including hosted trips to Italy and the California wine country. Spaghettini is open for lunch and dinner, and is also the home of the Legendary Sunday Brunch. In addition to outstanding food and service, Spaghettini is committed to excellence on the entertainment side of the business.

Just out for the Holidays is Spaghettini’s 2nd cookbook, From Our House To Yours by Executive Chef Victor Avila. It’s a handsome, coffee table volume with the hit parade of Spaghettini’s menu favorites over the years. And, yes, the signature recipe for their ever-popular Pommery Shrimp appetizer is included.

…“Twenty-seven years later I’m the Executive Chef at Spaghettini and I absolutely love my job. Spaghettini is more than just a place to work, it is a family that includes not only the employees, but also our customers. For this reason our new cookbook has been a true labor of love for me. I was excited to put together recipes from many of our most popular dishes, while keeping in mind that these recipes need to feed four, not 400! They have all been thought out with the home cook in mind and I love that you will be able to enjoy a taste of Spaghettini in your own home. Enjoy!”

~ Chef Victor Avila

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Show 252, December 16, 2017: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and generously gave away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

 

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Show 243, October 7, 2017: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

 

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Show 242, September 30, 2017: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and drew from her grandfather’s Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”).

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is fully documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Part Indian cookbook, diet guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and healthy without sacrificing their rich South Asian flavors. To demystify an “exotic” cuisine, Thomas provides step-by-step instructions with ingredient substitutions (all ghee-free!), shortcuts, and secret techniques that will make New Indian easy, everyday fare. Beautifully photographed with menu plans, kitchen wisdom, and scientific commentary, Deepa’s Secrets includes East-to-West recipes.

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

Proceeds of the book sales benefit the American non-profit, FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

We’ll meet Deepa.

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Show 241, September 16, 2017: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.

Chris BiancoChris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) project with many components in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson.

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him as he’s on his way to the Phoenix Farmers Market.

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Show 237, August 19, 2017: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal (their 10th) is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

 

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