Show 65, March 15, 2014: Krys and Mike Cook, Co-Presidents, Cook Pigs Ranch, Julian Continues…

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.

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: Jet Tila reporting on Cochon 555 Los Angeles

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.”

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 62, February 22, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef (and the defending Prince of Pork.) It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig (a Kune Kune) for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Play

February 22: UNLV, Coffee Bean, Five Crowns, West Coast Prime Meats, Grill ‘em All Burgers, DOMA Beverly Hills

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Chef Jet and Producer Andy preview the show.

Jet Tila and a heritage pig at Cochon 555 in 2013Remember the L.A. tour stop of Cochon USA is Sunday, February 23rd at The Fairmont Miramar Hotel in Santa Monica from 4 to 8:00 p.m. Ray Garcia of Fig Restaurant is the host chef. It’s a celebration of heritage pork raised on family farms. Our own Jet Tila will be there cooking an additional late-night heritage pig for the After-Party.

UNLV in Las Vegas has the most respected hospitality management program in the West. The Dean of the William F. Harrah College of Hotel Administration there joins us to profile the prestigious program. Unusual cuts of beef are finding their way onto fine dining restaurants menus. We’ll be speaking with a meat expert to better understand these cuts. A coffee authority is with us to talk about the current trends in roasting coffee. You’ll also hear about a relatively new contemporary Mediterranean/Italian restaurant in Beverly Hills with an energetic young chef in the kitchen and an exciting pastry chef with impressive credentials. Orange County Restaurant Week launches February 23rd. We’ll have a preview with the GM of one of the classic participating restaurants. Also on the menu is an award-winning and high profile food truck (with an edge) that graduated to opening an even more successful brick and mortar location in an unexpected location.

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

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.
Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

Jay Isais of the Coffee Bean and Tea LeafWe had such a great response to the Coffee Bean & Tea Leaf’s Jay Isais ( eye-zay-us) from last year that we’ve invited him back to share another steaming cup of brew. This time the discussion is on the roasting of coffee beans and how that impacts flavor. Jay is the Senior Director, Coffee Roasting & Manufacturing for the Coffee Bean & Tea Leaf.

Jay also provides insight into the three major coffee growing areas of the world and what the flavor profile of the resulting coffee is.

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is with us to talk beef. What’s prime beef? An explanation of the process of aging of beef is on the menu. We’ll discuss previously uncommon cuts which are now attracting attention including the Teres Major and the Flat Iron Steak.

Ryan Hankins of Gril Em All BurgersOne of the very first “better burger” food trucks in Los Angeles County, Grill ‘em All Burgers, rolled onto the scene in 2009. As unusual as it sounds it was a heavy metal devotee’s take on the ample burger meal. The founders are Chef Ryan Harkins (a Cleveland native) and Matt Chernus, a former professional wrestler.

The stars were in alignment for them as they were inexplicably cast for the first season of Food Network’s cross-country “Great Food Truck Race.” This was the only season where the competitors were required to have actual food truck experience.

Although the Grill ‘em All guys were on the threshold of elimination on multiple episodes (and expected by the Producers to be out in the early going) they scrappily hung in there and came out on top at the conclusion of the high octane finale in New York! Once the season aired business was such that they needed to secure a second truck.

The gameplan was always to eventually move into the right (affordable) brick and mortar location. That happened last January (2013) when they opened in the Renaissance Theater Plaza in Alhambra in a former (failed) chain 50s diner location. Chef Ryan and Matt have made an odd location work. Grill ‘em All had lines down the block for their anniversary celebration last month. Nights and Weekends are their really busy times.

Future plans include a second location. Down the road Chef Ryan’s goal is to open a burger restaurant in his hometown of Cleveland where the dining scene is now really happening.

The remaining Grill ‘em All truck will soon be back in action for private events.

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum. His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli are a real standout.

KnivesWe get questions…

Chef Jet responds to an assortment of inquiries from the overflowing e-mailbag. Jet talks about safety concerns with raw chicken, the selection process for proper knives in the home kitchen, and the quality of frozen fish.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas
Segment Three: Jay Isais, Senior Director, Coffee Roasting & Manufacturing, Coffee Bean & Tea Leaf
Segment Four: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar
Segment Five: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Six: Ryan Harkins, Executive Chef & Co-owner, Grill ‘em All Burgers
Segment Seven: Executive Chef Dustin J. Trani, DOMA Beverly Hills
Segment Eight: Jet Tila with your questions and his answers

Show 61, February 15, 2013: Brady Lowe, Founder & Lord of Pork, Cochon 555

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

Play

February 15: Rick Bayless, Top Round Roast Beef, Cochon 555, OC Restaurant Week, Grill on the Alley

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

Thanks to all of our generous listeners who attended Chef Carla Hall’s Culinary Concert to benefit The James Beard Foundation at Zov’s Bistro in Tustin on Feb. 9th. Carla and guest MC Sherry Yard had the group thoroughly entertained with Carla’s demo of her Swamp Thing recipe which is from her new cookbook. It’s a braised pork shoulder in a smoked pork and corn broth.

America’s own master Mexican cooking authority, Rick Bayless of Topolobampo and Frontera Grill, is with us. He’s the menu-maker for the fashionable new Red O restaurant in Fashion Island in Newport Beach. It’s the 30th Anniversary of the legendary Grill on The Alley in Beverly Hills. We’ll celebrate with the founder. Cochon 555, a pork spectacular, returns to Santa Monica this month. We’ll tell you all about it. How about a fast food stand serving quality roast beef sandwiches using the very best ingredients? It’s run by fine dining chefs! Orange County Restaurant Week launches February 23rd. We’ll have a preview with one of the colorful participating executive chefs.

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

Top Round Roast BeefTop Round Roast Beef opened in the extensively remodeled space of a former donut shop at the busy corner of Olympic Blvd. and La Brea Avenue last June. The theme is top quality roast beef sandwiches where the beef is sliced to order. On the menu is a variety of quality roast beef sandwiches served on a butter-toasted bun with natural au jus. The beef is impressively sliced to order. Also on the small menu are curly French fries cooked in beef fat for maximum flavor, milkshakes and St. Louis frozen custard.

The owners have impressive culinary credentials from places including Red Medicine, 800 Degrees, and Curtis Stone’s restaurants.

Restaurant investor Jamie Tiampo (who is also the owner of See Food Media in New York) joins us along with Chef Steven Fretz (previously executive chef for Curtis Stone’s restaurant group) to explain the concept.

Rick BaylessWhen it comes to possessing a vast knowledge of the regional cooking of the various states in Mexico the recognized “el jefe” in the United States is Chicago’s Rick Bayless. Locally he’s probably best known for the PBS’s series “Mexico – One Plate at a Time” (now starting its 9th award-winning season) and from Bravo’s “Top Chef Masters.” In Chicago he’s a local culinary celebrity for his highly popular restaurants including River North’s Topolobampo and Frontera Grill.

Chef Bayless has created the menu for the recently opened, and much talked about, highly designed Red O in Fashion Island, Newport Beach. It’s basically his contemporary take on Oaxacan fare and other culinary regions of Mexico.

Certain dishes are exclusive to Fashion Island and the tequila list includes 100 selections.

Chef Bayless offers tips for preparing the perfect guacamole.

The new season of his hit PBS series takers us to Oaxaca, one of his favorite culinary regions in Mexico. We’ll see the “Day of the Dead” celebration Oaxaca-style.

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

orange-county-restaurant-weekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

One of the featured restaurants is Santa Ana’s Chapter One: The Modern Local. Chef Jason Montelibano (aka Chef Chicken Wing) joins us to talk about his menu. Given his Filipino ancestry he’s incorporated a few contemporary Filipino touches into his menu.

Chef Jason won Riveria Magazine’s “To Live and Dine” chefs’ challenge event @ SoCo last year with his Lamb & Gnocchi dish.

The Grill on the Alley30 years ago dining history was made in Beverly Hills (a tough city for restaurant longevity) with the launch of The Grill on the Alley which is better known as The Grill. It soon evolved into a high profile business destination for lunch for the power brokers of Hollywood. Where your table was signified your status in the Entertainment Business. At night it became a destination for affluent locals with a very loyal following. Unusually for the time pretentiousness was never part of the gameplan. It also was the start of a significant restaurant company with three successful concepts.

Grill Concepts, Inc. continues to flourish to this day. Public School is the newest concept (with a sense of humor) with locations in Downtown Los Angeles, Culver City and Thousand Oaks. Northern California is next and more locations on the horizon. It’s a bar & restaurant gathering spot.

Founder Bob Spivak, a second generation restaurateur with a love for the hospitality business, joins us to share the fascinating story.

“We are so fortunate to have been in business for 30 years,” President, CEO, and Co-Founder Bob Spivak said. “In the ever changing restaurant industry, we are proud to say that we were vintage before it was trendy. And we will continue to maintain the tradition of exceptional service and timeless cuisine that guests have come to count on.”

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s still a scene over ten years later.

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)

Show 32, June 22, 2013: Brady Lowe, creator of the Cochon 555 National Tour

Brady Lowe of Cochon 555On May 5th at House of Blues in West Hollywood Chef Jet was one of five chefs chosen to compete in the 5th anniversary tour stop in L.A. as part of the ten city national competition of Cochon 555. Each accomplished chef needed to create at least three standout dishes using representative parts of a whole heritage pig. Each chef also prepared 400 tasting portions for the guests. In a spirited competition Ray Garcia of Fig in Santa Monica was the top porker for Los Angeles.

The finals, The Grand Cochon competition, was part of the Sunday closing events at the Aspen Food & Wine Festival on June 9th. The 10 regional winners were pitted against each other and a Prince or Princess of Pork was crowned.

More Cochon events are scheduled for the balance of the year. Look for Cochon Island in Hawaii in September and the All-Star Cochon in Downtown Las Vegas on October 20th

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Show 28, May 11, 2013: Chef Jet Tila

Chef Jet Tila host of the SoCal Restaurant ShowCongrats to our own Jet Tila. On Friday at a special ceremony and luncheon at Los Angeles City Hall Jet was presented with the “L.A. Dreamers Award” by Mayor Antonio Villaraigosa as part of Asian Pacific American Heritage Month.

Right afterwards he headed to the KCAL 9 studios on the CBS Lot in Studio City to do a live cooking demo of his signature Thai green papaya salad for the afternoon news!

Last Sunday working with the culinary team at Cook’s County, Jet (with some help in the booth from the team at Melissa’s) competed in the prestigious L.A. tour stop of Cochon 555 at House of Blues in West Hollywood. He used an entire heritage Berskshire pig from Cook Pigs Ranch to prepare 5 spectacular dishes for the judges and the 400 attendees to savor, taste, and judge.

In a tight finish Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel in Santa Monica came out on top. In June he heads to Aspen, Colorado and the Aspen Food & Wine Classic to battle in the finals on June 16th!

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