Show 52, December 14, 2013: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants

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. His goal is that the reader will really be able to recreate his restaurant dishes by following the recipes.

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.” His well-established judging style is to be honest but not hurtful.

“Chopped” is 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 as to what’s in their mystery basket of ingredients until they open it! Chef Scott reveals that “Chopped” has just been renewed for three more seasons.

Play

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

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier