Show 67, March 29, 2014: Pastry Chef Marissa Sharon, DOMA Beverly Hills

Marissa SharonPastry Chef Marissa Sharon opened DOMA in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills. The two collaborate seamlessly and compliment each other.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m. Chef Dustin is a graduate of the C-CAP high school program!

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March 29: Vine Restaurant & Bar, Spaghettini, Carla Hall, Truck U Barbecue, DOMA, Angels Baseball ballpark cuisine

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

Doma, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor. A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 52 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…

Cary Hardwick of SpaghettiniOne of the participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills.

Food fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Recently “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla HallCarla’s newest cookbook is Carla’s Comfort Foods – Favorite Dishes from Around the World (on-sale April 1, 2014.) It’s a brand new collection of 130 recipes that embody the universal appeal of all kinds of comfort food.

Inspired by Carla’s love of family suppers and international flavors, this cookbook offers a mouthwatering variety of foods from around the world together with heartfelt stories of connecting with people through food. Each section of the book offers a brief description of a foundation recipe followed by some international variations.

Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a restaurant reservation.”

Carla is in Los Angeles on book tour on Sunday, April 13th. She is at Sur La Table @ The Original Farmers Market @ Noon and then @ USC for the LA Times Festival of Books @ 3:30 p.m.

Mike Minor of Truck U Barbecue in Las VegasExecutive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. ‘Cue, with some accents from Mexico, is his thing.

Marissa SharonPastry Chef Marissa Sharon opened Doma in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

New emphasis on local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Jet has been visiting at Cornell University’s Cornell Dining Services (a giant sushi roll) and Producer Andy has been dining in Venice. We’ll talk about it…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

C-CAP Los Angeles Dinner Series at DOMA Beverly Hills

Monday, April 7, 2014
6:30pm
DOMA Restaurant
362 N. Camden Way (at Brighton Way)
Beverly Hills, CA 90212

$150 per guest
For reservations, please visit C-CAP’s website or call Gloria Barke at (818) 756-1260

There will also be a sensational live auction to benefit C-CAP

DOMA is considered one of the finest new restaurants in Los Angeles. in the grand European tradition, but with a sleek and modern twist. Dustin Trani is a C-CAP graduate and also a fourth generation chef who mastered the art of pasta-making at Michelin-starred Guido da Costigliole in Piedmont, later augmenting his skills at celebrated restaurants in Zagreb and Bangkok. His modern Mediterranean repertoire incorporates Italian and Asian elements plus nuanced surprises from around the globe. Gayot has named Trani one of the top five rising star chefs in 2013. An expert on pasta, seafood and subtly balanced seasonings, he will present a cornucopia of dishes that will leave you swooning.

Contributions are fully tax-deductible to the extent allowed by law. The non-deductible portion of each ticket is $75.

Menu

Passed Appetizers

“arancini” risotto balls
assorted pizza
grilled prosciutto wrapped fig with Gorgonzola dolce tempura shishito peppers with sweet chili beurre blanc tuna tartar on wonton with ginger soy, thai basil

Dinner

King salmon carpaccio
Shallot, Fresno chili, ginger lime, water-cress, cilantro flower, toasted cashew, coconut air

Mascarpone Agnolotti
Butter Parmesan, truffle salt, sage, drizzle of 48-hour veal stock reduction

Pan Roasted Veal Tenderloin
Smoked port and fig compote, braised fennel purée, crispy polenta, petite mustard greens

Dessert

Blood Orange Tart
Chocolate shortbread, blood orange crème, espresso mousse, blood orange caviar, crispy white chocolate, meringue

Select wines will accompany the meal

Show 44, October 19, 2013: Daniel Boulud, executive chef &amp global restaurateur based in New York

Daniel BouludWhen it comes to true French chef royalty the revered leader in New York is everyone’s favorite Frenchman, Daniel Boulud. His Three Michelin starred flagship restaurant, Daniel, is celebrating its 20th year of culinary excellence.

His newest cookbook, DANIEL: My French Cuisine, was two years in the making and is the perfect gift book for food-lovers for the Holidays. There are 125 spectacular photos of Boulud’s food and Daniel restaurant.

The book has 75 signature recipes plus an additional 12 recipes Chef Boulud prepares for his friends, at home, on more casual occasions. He actually lives above the restaurant in the proud European tradition of owner/chefs.

Food journalist Bill Buford is also a contributor to the handsome coffee table book. He has pieces on the origin and preparation of ten iconic French dishes.

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