Show 540, August 26, 2023: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part One

Cookbook Author Anna Voloshyna

“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO! Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.”

“With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.”

“Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.”

Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.”

Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad from the Starters, Salads, and Spreads Chapter.

Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen.

Show 540, August 26, 2023: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two

Cookbook Author Anna Voloshyna

“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO! Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.”

“With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.”

“Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.”

Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.”

Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad from the Starters, Salads, and Spreads Chapter.

Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen. Think Thick Kefir Oladky (thick and fluffy pancakes.)

Show 55, January 4, 2013: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College

Where can you go to culinary school locally, get a solid foundation, and not be in debt for the rest of your life?

Jesus Sanchez of the Culinary Arts Institute at Los Angeles Mission CollegeCertified Executive Chef Jesus Sanchez, a Culinary Instructor at the Culinary Arts Institute at Los Angeles Mission College in Sylmar for 11 years, is with us with all the key 411.

Their Culinary Arts Institute is housed in a new 85,000 sq. ft. building with 6 classrooms, a demonstration lab/classroom and 7 impressive kitchen lab classrooms.

They offer both an Associate in Arts Degree in Culinary Arts and an Associate in Arts Degree in Restaurant Management. In addition there are Certificate Programs for Achievement in Culinary Arts, Baking & Patisserie, and Restaurant Management.

January 4: Bill Esparza, Brian Thorson, Sean E. Brown, Ivan Orkin, Jesus Sanchez, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce

We’re starting off 2014 with a bang. Tune-in…

Chef Jet and Producer Andy preview the show.

We have the fascinating story of a middle-aged chef from New York who ventured to Japan to find himself, opened a modest ramen shop in a Tokyo suburb, and became a huge culinary celebrity in Japan! Bill Esparza is also with us, the Mexican Food Maestro and the unofficial Ambassador to the foods of Baja. Also a look at the truly affordable culinary arts program at Los Angeles Mission College, part of the Community College system.

Bill EsparzaThe 16th Annual Los Angeles Times Travel Show returns to the West Hall of the L.A. Convention Center on January 18 & 19. Our favorite Mexican Food Maestro, Bill Esparza, of the Street Gourmet LA blog is with us to preview his activities at the show.

Bill has cooking demos on the Flavors of the World Stage on Saturday at 3:00 p.m. and on Sunday at 11:00 a.m. The Sunday demo he is doing with Mariana Oviedo who represents the 2nd generation of the acclaimed Guerrerense food cart in Ensenada, Mexico started by her mother, Sabina Bandera in 1962.

Brian Thorson of Haven Gastropub and BreweryHaven Gastropub + Brewery in Old Pasadena has a new brewmaster, Brian Thorson, who has been with them for a year now gaining significant acclaim from area craft beer enthusiasts. Previously in Northern California Brian created quite a following at Drake’s and Trumer Pils.

Brian brews for both Havens as well as a few select wholesale accounts. There are typically some 12 Haven styles at any given moment but that varies by season.

A current standout is El Barista Rojo brewed with Portola Coffee Lab coffee (added during conditioning.) Also of particular note is the Hops, Inc. This IPA showcases hop flavor and aroma without bitterness.

Sean Brown of the ESPN Zone in AnaheimThe ESPN Zone in Anaheim in Downtown Disney is the last of the ESPN Zones so it’s a special place. ESPN television and radio is owned by Disney and its an enormous profit center for the parent corporation.

Besides being the primo sports viewing complex of choice in the area there is a welcome new direction in the food. The new executive chef, Sean E. Brown, is committed to serving the best in homestyle American comfort food. Let’s talk about the brined pork chop special for instance.

Chef Sean spent ten years cooking in Hawaii before returning to the mainland so fresh and local is part of his repertoire! He wants to be part of the community and especially welcomes Orange County locals to stop-by and say hello.

Look for a new lunch menu in the near future. Currently they offer an all-day menu.

Ivan Orkin of Ivan RamenIn 2007, Chef Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He had never launched a restaurant previously.

He was a foreigner trying to make a name for himself in a place that is fiercely opinionated about ramen. At first customers came because they were simply curious. Word then spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings.

Soon enough Chef Ivan became a culinary celebrity in Japan. Fame in Japan begat his own best-selling brand of premium instant ramen.

Ivan Ramen in New York City and TokyoToday there are two busy Ivan Ramen locations in Tokyo and the new Ivan Ramen Slurp Shop in Manhattan. Ivan Ramen New York, a full-service Japanese restaurant, will open in the next couple of months.

International food authority Anthony Bourdain (CNN’s “Parts Unknown”) had this to say about Ivan Orkin :
“What Ivan Orkin does not know about noodles is not worth knowing.”

Ivan Orkin has told his story in the newly published Ivan Ramen – Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint. It’s both a memoir and a cookbook. Chef Ivan shares more than forty recipes including the complete, detailed recipe for his signature Shio Ramen.

Celebrity Chef David Chang of the Momofuku restaurant empire in New York wrote the hilarious forward.

Where can you go to culinary school locally, get a solid foundation, and not be in debt for the rest of your life?

Jesus Sanchez of the Culinary Arts Institute at Los Angeles Mission CollegeCertified Executive Chef Jesus Sanchez, a Culinary Instructor at the Culinary Arts Institute at Los Angeles Mission College in Sylmar for 11 years, is with us with all the key 411.

Their Culinary Arts Institute is housed in a new 85,000 sq. ft. building with 6 classrooms, a demonstration lab/classroom and 7 impressive kitchen lab classrooms.

They offer both an Associate in Arts Degree in Culinary Arts and an Associate in Arts Degree in Restaurant Management. In addition there are Certificate Programs for Achievement in Culinary Arts, Baking & Patisserie, and Restaurant Management.

With the new year what’s in season with local fruits and vegetables?

Robert Schueller of Melissa's World Variety ProduceOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to highlight what’s best of the season right now.

We’ll talk Korean Pears, Cocktail Grapefruit, Meyer Lemons, Key Limes, Dutch Yellow Potatoes, Padron Peppers, Baby Brussels Sprouts and Kale Sprouts.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce

Show 21, March 16, 2013: Chef Elizabeth Whitt, Culinary Instructor (Continued…)

Chef Elizabeth continued with her “Easter in Provence” menu.

More tips were shared for preparing the Herb Roasted Leg of Lamb.

From there the feast continued with Provencal Asparagus and Potatoes. Dessert is Strawberry Clafoutis with Lavendar Crème Fraiche Ice Cream.

Elizabeth has a regular series of classes for cooks at all levels. Check her website for details.