Show 90, September 27, 2014: LUCKYRICE Night Market at The Cosmopolitan

Luckyrice Night MarketDanielle Chang, the founder of the series of LUCKYRICE Night Markets staged across the country, is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas set for Saturday, October 4th.

In 2014 LUCKYRICE has already visited New York, Los Angeles, and San Francisco.

“The LUCKYRICE Night Market at The Cosmopolitan of Las Vegas brings the flavors and sensations of Asian markets from Taiwan to Thailand to the Boulevard Pool. Join celebrity chefs from across the U.S. and Las Vegas as we recreate the celebratory chaos and delicious energy of the quintessential Asian night market experience with a distinctly cosmopolitan flavor.”

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Show 81, July 26, 2014: Founder Danielle Chang, LUCKYRICE Los Angeles continues…

Luckyrice Night MarketLUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco for LUCKYRICE Los Angeles.

Danielle is finishing the manuscript for her eagerly anticipated first cookbook. It’s inspired by her many years of experience working with both Asian and non-Asian chefs who are cooking Asian specialties.

LUCKYRICE Las Vegas is set for the pool deck at The Cosmopolitan on October 16th.

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December 14: Scott Conant, Teemu Selanne, Clay Oven, Kedric Francis, Sherry Yard

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants
Segment Three: Celebrity Chef Scott Conant of the five Scarpetta restaurants coast-to-coast. Continues…
Segment Four: Leo Fenn, Director of Operations, Selanne Steak Tavern, Laguna Beach
Segment Five: Geeta Bansal, Executive Chef / Proprietress of Clay Oven in Irvine
Segment Six: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part One
Segment Seven: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part Two
Segment Eight: Sherry Yard, the acclaimed executive pastry chef for Wolfgang Puck for 20 years

Lechon Porchetta by Susan ParkYou can aid the unfortunate 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.

Upcoming is an “all are welcome” 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.

The new season of Food Network’s newest hit series, Cutthroat Kitchen, hosted by Alton Brown launches Sunday night, December 15th. Our own Jet Tila is the most-used celebrity chef judge on the series. Tough but fair…

Be looking for his episodes for Season 2. Don’t miss the online after shows on Food Network’s Website. Alton goes over each episode with the celebrity chef judge. Always fun to better understand what the vexing sabotages were…! Jet doesn’t know any of this when he evaluating the food. On this show strategy is just as important as cooking chops. Luck helps, too…

Chef Jet and Producer Andy preview the show.

Scott Conant of Scarpetta and Food NetworkChef Scott Conant oversees a growing restaurant empire from his base in Manhattan. There are hugely successful Scarpetta restaurants in New York City, Miami Beach, Toronto, Beverly Hills at The Montage Hotel and Las Vegas at The Cosmopolitan. He’s known for an extraordinary spaghetti dish.

He also has the more casual, D.O.C.G. Enoteca at The Cosmopolitan in Las Vegas.

The Scarpetta Cookbook (his third) is just out for the Holidays.

Scarpetta Beverly Hills just celebrated its 3rd birthday.

Chef Scott is familiar to millions of viewers of food television as one of the original permanent judges on Food Network’s “Chopped.” It’s probably the hardest legitimate cooking competition series on the air. As Scott explains it’s all real. None of the competing chefs have a clue what’s in their mystery basket of ingredients until they open it!

The Scarpetta Cookbook came about as a result of a hands-on cooking demo Scott performed in Manhattan. There were 15 teams of two students preparing one of his signature recipes. The variations of the same dish as presented by the class members was incredible. Scott calls it a disaster.

Scott wants food fans to be able to successfully duplicate the Scarpetta recipes at home. No secrets or missing ingredient in the book’s recipes. That’s his goal for the book.

If you order the cookbook from his website you can obtain a personalized inscription. Good idea for the Holidays and saves the flight to New York.

Chef Scott talks about the needed ingredients for success with multiple restaurants. It’s all about service, food, and ambiance. Service is the key. Food is the follow-up. Scott points out that if a guest has a bad service experience they are likely never to return.

Teemu Selanne of Selanne Steak TavernIf you’re a hockey fan then you know Teemu Selanne, The Anaheim Ducks forward and ice hockey icon. Sadly for his legion of fans this is his last season as a pro.

Teemu loves fine dining and it was only a matter of time before he opened a destination restaurant (with his business partner Kevin Pratt) in Orange County where he resides. The result is the newly launched Selanne Steak Tavern on the site of the former French 75, a historic restaurant location in Laguna Beach. It’s a sophisticated steakhouse, and lots more, with a real chef, dedicated pastry chef and a top-flight wine program orchestrated by Leo Fenn, the Director of Operations.

Leo is a recognized authority on rare and cult wines but makes it all approachable for the guest. Leo is with us to provide all the tempting 411 on Selanne Steak Tavern.

When Teemu Selanne is not on the road he will be very visible at the restaurant.

Clay Oven in IrvineThe long running Clay Oven in Irvine (26 years plus… is the OC’s classic Indian (Northern cuisine) restaurant. It’s also a true family affair.

Geeta Bansal (our guest) is the proprietress / executive chef along with her husband, Praveen, who is the gracious proprietor / sommelier. Their son, Tarun, represents the 2nd generation active at Clay Oven.

One of their holiday specials (by special order) is a Tandoor Turkey. They sell out (over 250 birds) each Thanksgiving using four tandoor ovens. The birds are skinless and marinated in an herb and spice blend. The juices are seared into the meat during the cooking process. The birds are incredibly moist when they come out of the tandoor oven.

Geeta’s unusual hobby is traveling the globe and interviewing high profile chefs in their native countries. These revealing interviews have been published in the OC Weekly, Orange County Register, and, more recently, in her own blog. Accredited, professional food journalists don’t have the access Geeta enjoys!

In a teaching moment Chef Geeta also educates us on the ancient Hindu treatise of Ayruveda as it relates to food.

Kedric Francis of Coast Magazine and the Orange County Register MagazineIt’s the Holidays which is a peak vacation travel period. It’s a great time to catch-up with our man about Orange County, Kedric Francis. Kedric is the always debonair, well-traveled Executive Editor of Coast Magazine and The Orange County Register Magazine.

On Saturday morning Kedric is off to Cancun, Mexico to experience a new high-end resort there. He’s visiting the Nizuc Resort & Spa. This will be the subject of a future report.

Kedric also reported on some big deal Fashion Island restaurant openings. Red O, with a high end regional Mexican menu by noted Chicago chef Rick Bayless, is now open. Soon to launch is Fig & Olive (Mediterranean fare) which started in West Hollywood.

Kedric was recently at The Ritz Restaurant & Garden’s annual holiday party fund-raiser in Newport Center which was a bit bittersweet. Their lease is up and this is the last Holiday Party at the original location.

There was some good news. It’s not final yet but it looks like The Ritz has found a new location in the area to relocate when they need to vacate their current home early next year. Their long-time landlord has already granted them a couple of extensions. The only glitch is that The Ritz will disappear for at least a year while the new space is remodeled. Most of the long-time employees will need to find work and perhaps move on permanently. Stay tuned…

The Hard Rock Hotel in Palm Springs is newly opened and Kedric had a chance to see the property a few weeks ago. It’s located in the heart of Downtown Palm Springs near the Indian Casino. Kedric observed there in now lots to do for twentysomethings and thirtysomethings in Palm Springs these days, including a vibrant nightlife.

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.”

Her current project (with Lukshon’s and Father’s Office’s Sang Yoon) is the revival of 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.

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…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants
Segment Three: Celebrity Chef Scott Conant of the five Scarpetta restaurants coast-to-coast. Continues…
Segment Four: Leo Fenn, Director of Operations, Selanne Steak Tavern, Laguna Beach
Segment Five: Geeta Bansal, Executive Chef / Proprietress of Clay Oven in Irvine
Segment Six: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part One
Segment Seven: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part Two
Segment Eight: Sherry Yard, the acclaimed executive pastry chef for Wolfgang Puck for 20 years

October 12: Lindy & Grundy, Duskie Estes, Kristine Kidd, Brock Radke, Greg Daniels, Hawaiian Tropical Fruit

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Host Jet Tila and Producer Andy Harris preview the show.

Jet discusses the highlights of the Luckyrice Festival Night Market held last Saturday at the Cosmopolitan Hotel on The Strip in Las Vegas. Jet served some 1,100 portions to the enthusiastic guests.

Andy reviews the highlights of the Patchwork Show – Edible Edition at SoCo and The OC Mart Mix in Costa Mesa last Weekend. The show broadcast live from the South Coast Collection.

Erika Nakamura of Lindy and Grundy MeatsThe classic, full-service neighborhood butcher shop is alive, well, and prospering at Lindy & Grundy Meats in the Fairfax District of Los Angeles. Artisan butcher Erika Nakamura (half of the Lindy & Grundy team along with Amelia Posada) is with us to fill us in. Erika is a classically trained chef.

All of their premium meats are from humanely treated, grass fed animals and 100 per cent locally produced and sustainable. The partners only source meat from farms they have visited. They even inspect the harvesting facility where the animal is processed. They offer an alternative to commercial farming.

Lindy and Grundy hosts classes for true meat enthusiasts.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the new zazu kitchen + farm located at The Barlow (a former apple juice processing facility) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by farms and vineyards. If a local didn’t tell you about it you’d probably never know it was there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati.

Duskie Estes of the new zazu kitchen + farm in Sebastopol stays with us.

John Stewart learned the art of curing meats from Mario Batali’s father who has a highly-praised salumi business in Seattle. Visitors to zazu can watch John cure his acclaimed Black Pig Meat Co.’s bacon and salumi right there.

Zazu even has an experienced organic farmer on staff. He supervises the three spots of zazu’s soil including the MacBryde Farm where John and Duskie live with their children. The Farm is home to zazu’s chickens, ducks, turkeys, heritage wattle pigs, sheep, rabbits, goats and more.

Kristine Kidd Loyal readers of Bon Appetit Magazine will remember Kristine Kidd as the long-time Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

Brock Radke of Las Vegas WeeklyIn Las Vegas it’s who you know and the “SoCal Restaurant Show” is lucky to have Brock Radke as our insider on the ground in Las Vegas. Brock is the Food Editor of Las Vegas Weekly and joins us regularly to clue us in on what’s happening on the dynamic Las Vegas dining scene.

This morning Brock is giving us the 411 on Tom Colicchio’s Heritage Steak at The Mirage and Rick Moonen’s Rx Boiler Room at The Shops at Mandalay Bay. Brock recommends both new additions to The Strip’s dining choices.

We’re proud to be part of the hospitality industry as chefs and restaurateurs are some of the most generous folks we know. When there is a worthy cause they are there in a flash with food and support…

Greg Daniels of Haven GastropubWe know Chef Greg Daniels from the two Haven Gastropubs (Orange and Pasadena,) taco asylum and Provisions Market. From October 16th to 25th Chef Greg has assembled a group of distinguished OC chefs to raise money for children who suffer from Severe Acute Malnutrition (SAM) worldwide. It’s all under the playful banner of “PB&J for Good.”

Participating chefs will put their creative spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition.

Besides Haven Gastropub some of the high profile restaurants participating include ARC, Broadway by Amar Santana, Little Sparrow, LUCCA, and The Winery Restaurant & Wine Bar.

The State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland.

Sharwil AvacadoOn the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the lower 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy ?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joins us from The Big Island to explain what has changed…It’s a baby step.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Show 17, February 16, 2013: Brian Howard, Executive Chef of Comme Ca by David Myers in the Cosmopolitan Las Vegas

Brian Howard of Comme Ca in Las VegasTypically you don’t have an executive chef of Chef Howard’s standing (he’s worked with Thomas Keller) operating a branch of an already successful restaurant. David Myers is responsible for the original Comme Ca in West Hollywood.

Chef Howard is the clear exception.

He has the Comme Ca classics on the menu but is also free to add his own personal touches and specials.

Howard is particularly proud of his Weekend Brunch specialties which are available from Noon to 5:00 p.m. on Friday, Saturday, and Sunday.

How about duck confit cinnamon rolls and ox tail Benedict?

Because you enter Comme Ca from an inside common area you miss the patio which is not visible. The undiscovered secret of Comme Ca is the patio with the sweeping vista of the Las Vegas Strip.

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February 16: Marcus Samuelsson, Dean McDermott, Chick Marshall, Nyesha Arrington, Greg Daniels, Brian Howard

Podcasts

Segment One: Dean McDermott, Actor, “The Gourmet Dad, and contestant on Season 2 of Food Network’s “Rachael vs. Guy Celebrity Cook-off”
Segment Two: Chick Marshall of Mr. Stox Restaurant, Anaheim
Segment Three: Marcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem. Author of Yes, Chef, his biography
Segment Four: Nyesha Arrrington the Executive Chef of The Wilshire in Santa Monica
Segment Five: Greg Daniels – Executive Chef & Partner of Haven Gastropub in Orange and Old Pasadena
Segment Six: Brian Howard, Executive Chef of Comme Ca by David Myers in the Cosmopolitan Las Vegas

We’re honored to have one of the food world’s most prominent celebrity chefs with us to talk about an upcoming visit to Los Angeles. We’ll also be catching up with the results of a Food Network competition series and talking with an important Orange County chef as well as a Los Angeles celebrity chef with new ventures. Another feature is saying good-bye to an OC fine dining institution.

Dean McDermottWhen we left him six weeks ago, actor, reality TV star, and “Gourmet Dad,” Dean McDermott, was competing for “Team Guy” on Food Network’s “Rachael vs. Guy (Fieri) – Celebrity Cook-Off.”

The finale of “Rachael vs. Guy” on February 10th pitted singer and TV host Carnie Wilson of Team Rachael against Dean McDermott of Team Guy. The winner is to be awarded $50,000 for their charity of choice.

Dean joins us to share the results of the finale and what’s next for him.

Chick Marshall of Mr. Stox in AnaheimChick Marshall is one of the long-time, co-owners of the highly regarded OC fine dining institution, Mr. Stox, located near Angel Stadium. His partners are his brother, Ron, and Ron’s wife, Debbie. One of their trademarks is an extensive wine cellar of some 15,000 bottles, one of the largest in Orange County.

Mr. Stox launched in 1968 and the Marshall’s acquired the restaurant in 1977. Many of their loyal employees have been with them more than 20 years.

The Marshalls have decided to retire and March 15, 2013 will be the last dinner service for Mr. Stox. It’s a bittersweet transition for the regulars. Fortunately the Marshalls own their land which has been sold for residential and commercial development (combined with adjacent parcels.)

Marcus SamuelssonMarcus Samuelsson has cooked around the world but has settled into Harlem, New York as his home base. He owns the hugely successful Red Rooster and Ginny’s Supper Club there. Marcus has prepared State Dinners for President Obama as well as is the recipient of many prestigious culinary awards. Last year his very revealing autobiography, Yes, Chef, was published which should be required reading for every aspiring culinarian.

Marcus proudly serves on the National Board of the Careers through Culinary Arts Program (C-CAP) which provides foodservice training and career opportunities for underserved youth. Every year hundreds of thousands of dollars in culinary scholarships are awarded to deserving high school graduates in key cities across the USA to pursue careers in the culinary arts.

On Tuesday evening, February 26th Marcus Samuelsson will be joining forces with Chef Govind Armstrong to present “A Taste of Harlem” at Govind’s restaurant, Post & Beam, located in Baldwin Hills. The menu is reimagined soul classics. A portion of the proceeds will be donated to C-CAP Los Angeles.

Tickets are $140 per guest and the evening is very close to capacity.

For reservations : atasteofharlem.brownpapertickets.com

Nyesha Arrington of WilshireIn 2011 Nyesha Arrington (mentored by Melisse’s Josiah Citrin) became the executive chef of the (already established) The Wilshire in Santa Monica. Unusually, she won the coveted position in an intense cook-off on the first season of Food Network’s “Chef Hunter”.

She was also a popular cheftestant on Bravo’sTop Chef: Texas.”

The food has never been better at The Wilshire and Chef Arrington is a big supporter of the nearby Santa Monica Farmers Market.

Greg Daniels of Haven GastropubGreg Daniels is the well respected executive chef for the busy Haven Gastropubs in Orange and Old Pasadena. It’s innovative pub-grub fare that’s elevated. They feature a great beer list and now brew their own proprietary line of seasonal craft beers.

An Orange County craft brewer of note established & operated a well-stocked gourmet specialty food shop directly across the street from the original Haven Gastropub in Orange. They recently decided they just didn’t have the time available to properly maintain (the brewery is expanding) it so it was going to close. Haven Gastropub came to the rescue and their revamped food emporium, Provisions, will now be supervised by Chef Daniels. Happy ending for all…

Comme Ca is well-known, highly successful French bistro in West Hollywood so it was no surprise when owner/chef David Myers opened a branch in the Cosmopolitan in Las Vegas.

What is very surprising is that instead of bringing in a chef de cuisine to simply execute David’s established recipes he recruited a young executive chef with imagination who has expanded the concept with his own creations for Las Vegas. He has an unusual amount of creative freedom in the kitchen.

Brian Howard of Comme Ca in Las VegasExecutive Chef Brian Howard will join us to talk about the freedom he has been given and why this has made the spot the most highly regarded French bistro in Las Vegas.

Great specialty cocktails, too.

Podcasts

Segment One: Dean McDermott, Actor, “The Gourmet Dad, and contestant on Season 2 of Food Network’s “Rachael vs. Guy Celebrity Cook-off”
Segment Two: Chick Marshall of Mr. Stox Restaurant, Anaheim
Segment Three: Marcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem. Author of Yes, Chef, his biography
Segment Four: Nyesha Arrrington the Executive Chef of The Wilshire in Santa Monica
Segment Five: Greg Daniels – Executive Chef & Partner of Haven Gastropub in Orange and Old Pasadena
Segment Six: Brian Howard, Executive Chef of Comme Ca by David Myers in the Cosmopolitan Las Vegas