Show 74, May 31, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Pioneering California Celebrity Chef Wolfgang Puck with destination restaurants around the globe really needs no introduction. Among many accomplishments he cooks for the VIP guests at the Oscars every year. His new book, Wolfgang Puck Makes it Healthy : Light, Delicious Recipes and Easy Exercises for a Better Life is a true labor of love.

The Orange County Register’s award-winning food writer, Cathy Thomas, has just returned from a cruise on Cunard’s Queen Elizabeth. She shares her travel and food adventures in India and Singapore.

What’s the most exotic coffee bean in the world? Our resident coffee expert from the Coffee Bean & Tea Leaf has the unexpected answer. It’s unusual…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th. The Taco in Chief (a.k.a. “The Street Gourmet,”) Bill Esparza, serves it up.

Understanding and selecting specialty cheese can be a bit intimidating. Cheesemonger extraordinaire, Chester Hastings, to the rescue!

Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 74, May 31, 2014: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting, comfortable and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Breakfast is a buffet served from 6 to 9:00 a.m.

Fireside is a property of Sentinel Restaurant and Hospitality Group. Executive Chef Rainer Schwarz (ex-Patina Restaurant Group) is a partner.

Play

May 31: Wolfgang Puck, Cathy Thomas, Coffee Bean, Fireside Tavern, Joan’s on Third,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two

Chef Jet and Producer Andy preview the show.

Pioneering California Celebrity Chef Wolfgang Puck with destination restaurants around the globe really needs no introduction. Among many accomplishments he cooks for the VIP guests at the Oscars every year. His new book, Wolfgang Puck Makes it Healthy : Light, Delicious Recipes and Easy Exercises for a Better Life is a true labor of love.

The Orange County Register’s award-winning food writer, Cathy Thomas, has just returned from a cruise on Cunard’s Queen Elizabeth. She shares her travel and food adventures in India and Singapore.

What’s the most exotic coffee bean in the world ? Our resident coffee expert from the Coffee Bean & Tea Leaf has the unexpected answer. It’s unusual…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th. The Taco in Chief (a.k.a. “The Street Gourmet,”) Bill Esparza, serves it up.

Understanding and selecting specialty cheese can be a bit intimidating. Cheesemonger extraordinaire, Chester Hastings, to the rescue!

Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Special Note:
Michael Puglisi
You’ve heard Chef Michael Puglisi (ex-Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in The (upcoming) 4th Street Market in Santa Ana on the show.

On Monday, June 2nd Chef Puglisi is part of a special Chef’s Dinner at 320 Main – New American Eatery in Seal Beach.

The 6-course menu is from Chef Puglisi, Chef Jaime Carrano of 320 Main, and Chef Eddie Ruiz of Corazon y Miel. Corazon y Miel in Bell was just included in Jonathan Gold’s 101 Best Restaurants 2014 as presented in the Los Angeles Times.

Chefs Michael and Eddie also work together at the recently opened PICNIK in Old Pasadena. “These three friends are pleased to bring an amazing menu and incredible dining experience for the latest in 320 Main’s Chef’s Dinner series.”

$95 per guest including tax and gratuity.

Reservations & Information: 562.799.6246.

Cathy ThomasCathy Thomas is the long-established food writer and former Food Editor at The Orange County Register. She has won numerous well-deserved awards for her journalism and is a good friend of chefs and restaurateurs.

Cathy Thomas was just on a short leg (12 days) of Cunard’s Queen Elizabeth’s World Cruise. She left the ship for four days on land in India traveling to the Taj Mahal. Cathy will enlighten us on luxury cruising, Indian street food, and dining at Ku De Ta, a hot restaurant in Singapore with an incredible view.

Look for Cathy’s piece on Indian Street Food in an upcoming Wednesday Food Section in the Orange County Register.

Jay Isais of the Coffee Bean and Tea LeafJay (“Eye-Zay-Us”) Isais is the Senior Director, Coffee Roasting and Manufacturing, for the Coffee Bean and Teal Leaf.

The rarest coffee beans in the world (from Sumatra) must be the Kopi Luwak beans. They are “harvested” in an unusual way.

Jay explains this highly sought-after coffee oddity…

Wolfgang PuckWhat is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…

Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.

Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.

Another high-profile division, Wolfgang Puck Catering, provides the food for the Annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves !

Another unit, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.

Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.
In the words of Chef Wolfgang Puck :

“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.

I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.

I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Chester HastingsCheesemonger (and Chef) Chester Hastings of Joan’s on Third in Los Angeles literally wrote the book on enjoying cheese. His latest title is The Cheesemonger’s Seasons – Recipes for Enjoying Cheese with Ripe Fruits and Vegetables. His first cheese book was the well-reviewed, The Cheesemonger’s Kitchen.

The Cheesemonger’s Season contains ninety amazing cheese-centric recipes, from appetizers to desserts, all of them simple, and each one showcasing the absolute best of what the season has to offer.

When Chester started at Joan’s over 12 years ago they carried seven varieties of cheese. Today they stock over 100 varieties of domestic and imported cheeses.

Bill EsparzaThe 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

The Taco in Chief, Bill Esparza (a.k.a. “The Street Gourmet,”) serves it up.

It’s 40 plus taco vendors, the Tequila Tasting Experience, and live Mariachi entertainment.

Bill previews the incredible taco creations of a number of the chefs participating in LA Weekly’s Tacolandia. The best tacos on food trucks, too…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two

Show 73, May 24, 2014: Bill Chait, Los Angeles-based Restaurant Impresario Continues…

Bestia Restaurant in the Los Angeles Arts DistrictBill explains how his company is evolving (a catering division is in the plans) and how he approaches projects.

Many new ventures with high profile chefs are in the pipeline. Bill’s culinary partners in Bestia (Ori Menashe and Genevieve Gergis) have a new concept in the works for Downtown’s Arts District.

The destination restaurant at The Broad will have a lot of Grand Avenue community involvement. Its front door step will be a magnificent public park. Movie screenings there are already in the plans.

Be watching for an early Summer of 2015 opening.

Play

Show 65, March 15, 2014: Executive Chef Ivan Flowers, Top of the Market, San Diego

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Play

March 15: Ivan Flowers, Bruxie Bold Blend Coffee, Michael Puglisi, All Star Chef Classic, Cook Pigs Ranch

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Chef Jet and Producer Andy preview the show.

Heritage breed pigs are the talk of in-the-know chefs these days. We’ll meet the enterprising husband & wife couple behind Cook Pigs Ranch, a noted local producer of “farm to table heritage pigs.” You’ll also learn the intriguing story of a former Bouchon Beverly Hills chef who is soon to open an ambitious artisan butcher shop utilizing Old-World techniques in Santa Ana.

We’re journeying to San Diego where an energetic new executive chef is taking a San Diego seafood classic to a higher level with nightly changing tasting menus that are paired with boutique premium wines. The meals are, surprisingly, served with an incredible view of the bay.

We’re nuts about coffee on the “SoCal Restaurant Show.” So are our friends at the chef-driven Bruxie, the Belgian waffle sandwich guys. After a lot of research they have recently introduced their own “Bold Blend” custom crafted coffee. It’s a proprietary four-bean blend.

Los Angeles has a new food event with celebrity master chefs. It’s the All-Star Chef Classic at L.A. Live. We’ll have a preview.

High-end Tasting Menus at rarified fine-dining establishments are getting a lot of attention. Chef Jet and Producer Andy will be talking about Eater’s “14 Most Expensive Tasting Menus in America.”

All of this and lots more incredible deliciousness on Saturday’s show!

Ivan Flowers of Top of the MarketTop of the Market, harbor-side in Downtown San Diego, is one of those classic destination restaurants where the food is actually on par with the magnificent bay view. Quite a feat…

Executive Chef Ivan Flowers in newly arrived and his worthy mission is to add to the achievements of this popular restaurant. His concept is “boat-to-table.” New to the dinner menu options is a very special seven-course tasting menu. Chef Ivan then works with their inspired and talented Sommelier, Anne Estrada, to offer carefully selected boutique wines to compliment each dish. No mass market wines in this cellar…As a package it’s an evening of memorable dining. We’ll be visiting with Chef Flowers to get all the specifics.

Bruxie Bold Blend CoffeeWe’re fans of Bruxie. These are the premium sandwich folks who use a creative version of an authentic Belgian Waffle (they developed the proprietary recipe) as the bread. The waffle is light, airy, crispy and not sweet. Since they opened their first location in a classic former burger stand in Old Towne Orange within walking distance of Chapman University they have quickly grown to a total of six company-owned restaurants! No short cuts with quality ingredients here.

Bruxie partner and noted chef, Kelly Mullarney, is truly coffee obsessed. As a side project he set out to create a chef-driven coffee experience that would be bold and complex enough to stand up to, and complement, the flavors on the Bruxie menu.

The result is The Bold Blend, a proprietary, four-bean blend of 100 percent fair trade imported coffee beans. It’s now the house blend served at all Bruxies.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Starting this summer Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market Food & Culinary emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

While the build-out of 4th Street Market is going on Chef Puglisi will be honing his hand-made sausage making skills at the just opened Picnik in Old Town Pasadena in partnership with Chef Eduardo Ruiz of Corazon y Miel in Bell. Old World sausage-making traditions will be used. Every gourmet sausage served will be twisted and cased by hand.

All Star Chef ClassicThe Inaugural All-Star Chef Classic at L.A. LIVE, a never-before-seen modern food event bringing together over 25 highly acclaimed chefs from around the country for unique and interactive dining experiences, is set to launch March 21st to 23rd at L.A. Live’s Event Deck. The event is organized by culinary industry veterans and founders of Alice in Events, LLC., Lucy Lean and Krissy Lefebvre. They have partnered with AEG, owners and operators of the downtown Los Angeles Sports and Entertainment District.

The three-day event will feature master chefs cooking and collaborating in venues designed to provide guests with up-close, unique and interactive culinary experiences.

The grand finale on Sunday, March 23rd from Noon to 2:30 p.m. is “Savor the Season Presented by Melissa’s Produce.” This event will wrap up the enticing weekend with a Farmer’s Market celebration of what LA has in abundance – seasonal , fresh, local ingredients cooked up and elevated to great heights by All-Star Chefs including Wylie Dufresne, Graham Elliot, Nancy Silverton, David Myers, Vinny Dotolo, David LeFevre, Josiah Citrin, and Waylynn Lucas. The chefs will create seasonal dishes using produce from a local purveyor/farmer providing the 600 guests with a variety of tastes as well as recipe cards to prepare each dish at home.

Co-Producer/Executive Director Lucy Lean is our guest.

Cook Pigs Ranch is a proudly family-owned, farm-to-table operation with a focus on Heritage pigs. The varieties include Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, Mulefoot, and crosses of these magnificent breeds. Cooks also raises KuneKune pigs. The ranch is located in Julian, CA, in the Cleveland National Forest, about one hour East of San Diego.

Cook Pigs Ranch is not a large commercial farming / ranching business. Instead their goal is to maintain a small and boutique ranching operation which allows their pigs to free-range and grow slowly in a humane and stress-free environment.

Kryz and Mike Cook of Cook Pigs RanchKrys and Mike Cook are the co-Presidents of Cook Pigs, and they run the day-to-day operations of the ranch.

At Cook Pigs Ranch they experience all four seasons. The ranch is situated at approximately 4,200 feet in elevation. The combination of the local environment and Cook’s feed program produces a high quality product very similar to the renown Iberian Pork from Spain & Portugal.

Cook Pigs RanchAt the recent Cochon 555 stop in Los Angeles defending champion Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel in Santa Monica successfully defended his title once again. He prepared & cooked a Large Black from Cooks Pig Ranch.

The Pop-Up Butcher Shop (Lindy & Grundy) @ Cochon 555 used a Berkshire from Cook Pigs Ranch.

Cook Pigs Ranch will soon have a retail facility in San Diego ( Kearny Mesa) to serve the public.

The Farm Shop at Primal Pastures in Temecula all sells Cook Pigs Ranch meats.

The Fourteen Most Expensive Tasting Menus in America by Eater NationalEater National posted an intriguing piece entitled “The 14 Most Expensive Tasting Menus In America” back on January 28th. The feature was authored by Gabe Ulla.

Number 14 is Daniel in New York with a price tag of $567 for two guests. It gets progressively more expensive on the way up to Number 1 which carries a lofty $1,160 tab for two. Ouch…

Chef Jet and Producer Andy have been fortunate enough to experience a handful of these incredible dining spectaculars. We’ll paint the rarified picture…It’s not for everyone. Forgive us.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Three: Chef Kelly Mullarney, Co-Owner, Bruxie
Segment Four: Chef Michael Puglisi, Proprietor, Electric City Butcher Shop
Segment Five: Lucy Lean, Co-Producer / Executive Director, All-Star Chef Classic at L.A. Live
Segment Six: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part One
Segment Seven: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Part Two
Segment Eight: Jet Tila and Andy Harris on “The 14 Most Expensive Tasting Menus in America”

Show 63, March 1, 2013: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO

The Little Nell is an acclaimed five star, five diamond luxury property in Aspen, Colorado. It’s Aspen’s only ski-in/ski out luxury hotel. The destination restaurant there is element 47 restaurant.

Carlton McCoyCarlton McCoy, a Careers through Culinary Arts Program (C-CAP) graduate, is the greatly admired Wine Director there. He is also a certified Master Sommelier, an incredibly elite group. He’s just 29.

Carlton will share with us his inspiring story of growing up in a rough area of Washington, D.C. (known as the “murder capital”) and finding his way (through hard-work) to the privileged affluence of Aspen.

“Growing up, there wasn’t wine on the table at my house, like in many black households,” Carlton said.” But wine is for everyone. Every time I approach a table or talk about wine, it isn’t coming from a place of snobbery or elitism. It’s about figuring out what people like, finding the right wine to appeal to our guests and ultimately having it enhance their experience at the table with friends and family.”

Play

March 1: Brandon Boudet, Dean James Max, Mar Yvette, Donato Poto, Carlton McCoy, Robert Schueller, Cochon 555

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.
Segment Three: Executive Chef James Dean Max, James Republic, Long Beach
Segment Four: Mar Yvette, Lifestyle reporter, Fox 11 News & “Good Day L.A.”
Segment Five: Donato Poto, Partner, Connie & Ted’s, West Hollywood, and Providence, Hollywood
Segment Six: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO
Segment Seven: Jet Tila reporting on Cochon 555 Los Angeles

Chef Jet and Producer Andy preview the show.

Fat Tuesday and the craziness of Mardi Gras are next week We’ll tell you where you can get an authentic taste of New Orleans locally. You’ll meet the very hospitable Donato Poto, the co-owner of both Connie & Ted’s in West Hollywood and one of the finest, high-end seafood restaurants in the West, Providence. The Oscars are upon us. Mar Yvette, the Lifestyle Reporter for Fox 11 News, talks to us about what’s on the menu for the 2014 Oscars Governor’s Ball at Hollywood & Highland. This is Wolfgang Puck’s (and his teams) 20th year creating the dazzling menu for the Oscars! Also where the stars dine…

Eat LBC – Long Beach Restaurant Week kicks off on March 30th. Executive Chef Dean James Max of James Republic in Long Beach is with us to preview his menu. When it comes to elegant, destination resorts they don’t come more highly acclaimed than Little Nell in Aspen, Colorado. Carlton McCoy (an accredited Master Sommelier) is their 29-year old Wine Director. We’ll hear his inspiring story. Organic fruits and vegetables are top of the mind. Our resident Professor of Produce, Robert Schueller from Melissa’s, is back with an informative update on organics. Chef Jet was a Judge at last Sunday’s Cochon 555 – An Epic Heritage Pork Event at The Fairmont Miramar Hotel in Santa Monica. Jet takes us behind-the-scenes at this eagerly anticipated and highly competitive event that tours the country.

All of this and lots more incredible deliciousness on Saturday’s show!

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon Boudet is the co-owner and head chef for Dominick’s and Little Dom’s. He’s a proud native of New Orleans.

Each year Dominick’s and Little Dom’s celebrate Mardi Gras and Fat Tuesday in true Bourbon Street Style. On their menu are special cocktails, bites and of course, Jambalaya and red beans and rice. Chef Brandon explains the mysteries of the King Cake.

Coming up in May are two Saturdays of crawfish boils.

James Republic combines modern sensibilities with old-world principles to afford a genuine gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach. Weekend brunch on the patio is a popular attraction for the locals.

James Republic is one of over 50 restaurants participating in EAT LBC – Long Beach Restaurant Week running from March 30 to April 5th.

The style of food at James Republic is what they call “modern California coastal” dining. The goal is to highlight the season’s vibrant, locally sourced bounty from both the land and sea.

Dean James MaxThe Chef and Partner is Dean James Max whose base is in Florida. His flagship is 3030 Ocean restaurant in Ft. Lauderdale. He has been nominated for James Beard Awards, has authored two cookbooks, and has the honor of cooking at The Beard Foundation in Manhattan regularly.

He now has restaurants in Columbus, Ohio; Grand Cayman; Cleveland; and Trumbull, CT.

In Los Angeles Chef Max is remembered as the owner/chef of Woodside in Brentwood in the late 90s. It was highly regarded and well-reviewed.

Mar YvetteMar Yvette is the Lifestyle Reporter for Fox 11 News right here in Los Angeles.

We’re talking about cuisine worthy of Oscar! For the 20th year Wolfgang Puck and his highly talented team of chefs and associates will prepare the exquisite menu for the 2014 Oscars Governor’s Ball held in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. We’ll preview the menu!

Think 1,250 Stone Crab claws for the 1,500 invited guests.

Mar also highlights some of the hidden restaurants in Los Angeles where the celebrities go to simply enjoy the great food and not be noticed! Mar points out that the celebs love the restaurants in luxury hotels. Think Culina Modern Italian at The Four Seasons Los Angeles at Beverly Hills.

Donato PotoDonato Poto is the ever-gracious, “Mr. Hospitality,” when it comes to seasoned restaurant General Managers on the volatile Los Angeles dining scene. He speaks three languages including Italian, French, and English.

In the mid 80s he was the GM of Piero Selvaggio’s Primi in West Los Angeles. At lunch this was the unofficial commissary for the senior executives, producers, writers, and actors & actresses at the nearby Twentieth Century Fox Studios. If you were anybody this is where you lunched. Talk about pressure…

Today Donato is a partner in both Connie & Ted’s in West Hollywood and Providence in Hollywood.

Connie & Ted’s was just selected as a Semifinalist for the James Beard Foundation Award for Best New Restaurant. His business partner, Chef Michael Cimarusti was also recognized as a semifinalist for The James Beard Foundation Award for Best Chef: West for Providence.

Donato’s other partner in Connie and Ted’s, Craig Nickoloff, founded the hugely successful Claim Jumper Restaurants.

The Little Nell is an acclaimed five star, five diamond luxury property in Aspen, Colorado. It’s Aspen’s only ski-in/ski out luxury hotel. The destination restaurant there is element 47 restaurant.

Carlton McCoyCarlton McCoy, a Careers through Culinary Arts Program (C-CAP) graduate, is the greatly admired Wine Director there. He is also a certified Master Sommelier, an incredibly elite group. He’s just 29.

Carlton will share with us his inspiring story of growing up in a rough area of Washington, D.C. (known as the “murder capital”) and finding his way (through hard-work) to the privileged affluence of Aspen.

“Growing up, there wasn’t wine on the table at my house, like in many black households,” Carlton said.” But wine is for everyone. Every time I approach a table or talk about wine, it isn’t coming from a place of snobbery or elitism. It’s about figuring out what people like, finding the right wine to appeal to our guests and ultimately having it enhance their experience at the table with friends and family.”

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident Professor of Produce, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics.

Melissa’s is the largest variety supplier of fresh organic produce in the USA.

All the varieties of organic Kale are the hot item in produce right now. Organic Pixie Tangerines (easy to peel and sweet) are leading the charge in fresh citrus.

The COCHON U.S. Tour events serve as a link to preserving heritage breed pigs by promoting breed diversity in communities nationwide. The coast-to-coast tour connects ranchers raising heritage breeds with top chefs known for whole animal utilization.

Jet Tila at Cochon 555The Los Angeles stop of the Cochon 555 tour was Sunday, Feb. 23rd at the Fairmont Miramar Hotel in Santa Monica. Five Chefs worked with five heritage pigs in an intense competition. Chef Ray Garcia of Fig Restaurant was the defending champion.

Our own Chef Jet Tila was a judge. He also cooked the heritage pig for the After Party (Cochon Late Night Asian Speakeasy.) The heritage pig was a Kune Kune (they like to feed on grass) from Rainbow Ranch Farm.

Jet will report on this year’s “Epic Heritage Pork Event.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.
Segment Three: Executive Chef James Dean Max, James Republic, Long Beach
Segment Four: Mar Yvette, Lifestyle reporter, Fox 11 News & “Good Day L.A.”
Segment Five: Donato Poto, Partner, Connie & Ted’s, West Hollywood, and Providence, Hollywood
Segment Six: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO
Segment Seven: Jet Tila reporting on Cochon 555 Los Angeles

Show 56, January 11, 2013: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas

Paul BartolottaPaul Bartolotta is one of the rarified, distinguished James Beard Award winning chefs who has an incredible destination restaurant at Wynn Las Vegas.

His Bartollota Ristorante di Mare opened with the hotel back in 2005 and is one of the most successful fine dining restaurants at the property. Bartolotta generates tremendous repeat business from regular hotel guests. It just underwent a multimillion dollar renovation because Steve Wynn thought it was time…Chef Paul observed that the facelift alone cost more than the opening cost of many restaurants!

Paul was one of the most acclaimed chefs in Chicago (Spiaggia) when Mr. Wynn came calling. With his Bartolotta Restaurants firm he operates a number of busy restaurants in Milwaukee. Paul recounts the humorous story of Mr. Wynn’s charming pursuit of Paul to head the restaurant at Wynn Las Vegas. Understand at the time (2004) Paul was based in Chicago with his Family. One of Mr. Wynn’s requirements was that each of his celebrity chefs at Wynn Las Vegas actually reside in Las Vegas.

Play

January 11: Jimmy Shaw, Paul Bartolotta, Kedric Francis, Jessica Gelt, Walter Manzke

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part One
Segment Three: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part Two
Segment Four: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part One
Segment Five: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Jessica Gelt, Staff Writer, Los Angeles Times
Segment Eight: Walter Manzke, Executive Chef & Proprietor, Rebublique

What's Cooking with Travis Rodgers and Jet TIla on AM830When you put our delightfully food obsessed morning show host, Travis Rodgers, together with Chef Jet Tila you know you’re going away entertained but really hungry. Be sure to catch their weekly feature, “What’s Cooking with Travis and Chef Jet Tila,” at 7:50 a.m. every Friday morning on AM 830 KLAA. It’s a feast for the ears…

Chef Jet and Producer Andy preview the show.

If you crave authentic regional Mexican cuisine then you’ll want to hear Jimmy Shaw, the founder of Loteria! Grill. How about an award-winning celebrity chef from Chicago who was enticed by Steve Wynn to pull up stakes and move his family to Las Vegas so he could helm Mr. Wynn’s signature Italian seafood restaurant? That’s a story…You’ll also meet the executive chef and owner behind the hottest restaurant opening in Hollywood last year. It’s even located in a totally renovated historical building built by Charlie Chaplin.

All of that and lots more deliciousness on the “SoCal Restaurant Show.”

Jimmy Shaw of Loteria Grill and Torta CompanyWhen it comes to authentic regional Mexican cuisine few are as knowledgeable as Jimmy Shaw, the founder and executive chef of the popular Loteria! Grill Restaurants. He was born and raised in Mexico City

He started modestly with a graphically-interesting stand in a great location at The Original Farmers Market at Third & Fairfax. The locals were wowed. Since then full-service restaurants in Hollywood, Studio City, Santa Monica and Westlake Village have been added. Any moment now Downtown Los Angeles will launch at FIGat7th.

Next to Loteria! Downtown will be a new gourmet sandwich shop Jimmy is doing with his brother, Andrew. It’s the Torta Company.

Two Loteria! Grills will be coming soon to Los Angeles International Airport (LAX.)
Chef Jimmy provides us with the rich history of the Mexican sandwich and what is correct as far as bread is concerned. The bread needs to be crunchy on the outside and pillowy soft inside.

Torta Company will offer both traditional and contemporary sandwich variations. There will definitely be appealing vegetarian options, too, including a wild mushroom tinga.

Look for pulled pork, batter-fried snapper in a Veracruz tomato sauce, and turkey in mole. Also on the menu will be Chef Jimmy’s clever spin on a tuna torta.

Paul BartolottaPaul Bartolotta is one of the rarified, distinguished James Beard Award winning chefs who has an incredible destination restaurant at Wynn Las Vegas.

His Bartollota Ristorante di Mare opened with the hotel back in 2005 and is one of the most successful fine dining restaurants at the property.

It just underwent a multimillion dollar renovation because Steve Wynn thought it was time…Chef Paul observed that the facelift alone cost more than the opening cost of many restaurants!

Paul was one of the most acclaimed chefs in Chicago (Spiaggia) when Mr. Wynn came calling. With his Bartolotta Restaurants firm he operates a number of busy restaurants in Milwaukee. Paul recounts the humorous story of Mr. Wynn’s charming pursuit of Paul to head the restaurant at Wynn Las Vegas. Understand at the time (2004) Paul was based in Chicago with his Family. One of Mr. Wynn’s requirements was that each of his celebrity chefs at Wynn Las Vegas actually reside in Las Vegas.

There is lots more to this fascinating story so Chef Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas continues with us.

The concept of the elegant restaurant is serving the very best of Mediterranean seafood flown in fresh daily from Italy and simply prepared. There is also a live program. Spiny lobsters from Sicily, in season, are in live tanks in the kitchen!

The servers expertly debone the fish at tableside. It’s not unusual to see Paul on the floor touching tables and explaining his dishes.

This is what veteran Las Vegas restaurant journalist Max Jacobson has said about Bartolotta Ristorante di Mare : “The chef is both a fanatic and masterful technician, so expect perfection.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur favorite debonair man about Orange County, Kedric Francis, is back with us for a dining report from his recent stay in Cancun. Kedric is the well-traveled Executive Editor of both Coast Magazine and The Orange County Register Magazine.

Kedric stayed at the 274 room, all-suite, Nizuc Resort & Spa in Cancun secluded a bit away from the tourist zone on a cove. It’s on the grounds of the former presidential retreat. Lots of water…

There are six tempting dining options there so Kedric opted to never leave the property during his visit.

Ni is the Peruvian restaurant. Kedric particularly enjoyed their ceviches.

Indochine is an Asian-fusion spot. Recommended is the sushi and deep-fried Grouper.

Of course they need to have a wonderful Mexican restaurant. That’s Ramona overlooking the beach. It’s modern versions of regional recipes using local produce and spices.

Los Angeles Times Travel ShowThe 16th Annual Los Angeles Times Travel show returns to the West Hall of the L.A. Convention Center on January 18 & 19. Los Angeles Times Staff Writer, Jessica Gelt, is with us to preview her activities at the show.

Gelt has written extensively about food, nightlife, entertainment and travel for The Times. She sometimes combines a few different beats within one entertaining story.

She is moderating two sessions of the same panel, “On the Road : Traveling for Music & Festivals” both days at Noon on the LA Times Stage.

Jessica also shared some insider tips about finding the best food at the Coachella Valley Music and Arts Festival. It helps to have VIP access…

Walter ManzkeOne of the most eagerly awaited restaurant openings of 2013 was Republique in Hollywood located on the site of the former trendsetting Campanile which opened in 1989. The architecturally significant building goes back to 1929 when it was constructed as Charlie Chaplin’s offices.

The project is owned by the husband and wife chef team of Walter Manzke and Margarita Manzke along with restaurant impresario Bill Chait. Chef Walter is well-know to L.A. foodies from his time at Patina, Bastide and Church and State. Chef Walter joins us to talk about the first month of operation.

The cuisine is contemporary French with an oyster bar up front. Chef Walter’s particular pride is what comes out of the wood burning oven and rotisserie.

Recently opened is the bakery café for breakfast, brunch and lunch on the go.

The restaurant is still not fully open. It’s expanding service in stages.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part One
Segment Three: Jimmy Shaw, Founder and Executive Chef, Loteria! Grill Part Two
Segment Four: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part One
Segment Five: Executive Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas Part Two
Segment Six: Kedric Francis, Executive Editor, Orange County Register Magazine, Coast Magazine
Segment Seven: Jessica Gelt, Staff Writer, Los Angeles Times
Segment Eight: Walter Manzke, Executive Chef & Proprietor, Rebublique