Show 221, April 29, 2017: Donald Wressell, Executive Chef, Guittard Chocolate Company

Donald WressellGuittard’s Chocolate Company’s Executive Chef and Chocolatier, Donald Wressell, really needs no long introduction to listeners. Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition.

Chef Donald also represented the USA four times in Le Coupe du Monde de la Patisserie and captained the winning team at the 2011 National Pastry Team Championship.

In his spare time Chef Donald created the spectacular “Official” Birthday Cakes for the City of Beverly Hills’ Diamond Jubilee (1988) & Centennial (2014) Anniversary celebrations. The Centennial creation yielded 15,000 ample servings and not a crumb was left!

After the radio broadcast at the Big Island Chocolate Festival Gala, Chef Donald came away with both the Judges’ choice for “Best Plated Dessert” as well as People’s Choice recognition for favorite “Sweet” treat.

Congrats to Chef Donald and Team Guittard.

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Show 98, November 22, 2014: Stir Market

Christopher Barnett and Jet TilaStir Market, located in mid-city Los Angeles, has just launched. It’s a boutique California take on the European food hall experience that is both urban market hall and restaurant. Executive Chef Christopher Barnett (ex- The Four Seasons Los Angeles at Beverly Hills) collaborates with Food Network culinary personality Chef Jet Tila on the menu of sandwiches and salads, small plates, and European-style rotisserie items.

There is also a cheese case, charcuterie station, a premium coffee bar and a craft beer & wine bar.

Stir Market serves all-day (from 8:00 a.m. to 9:00 p.m.) including breakfast, lunch, dinner, and weekend brunch.

The roots of Stir Market pay homage to the major food hall cities of Europe. “We’re inspired by iconic culinary/retail destinations such as Mercado de San Miguel in Madrid and Harrods in London where dining and shopping blend effortlessly,” explains Stir Market President and Co-Founder Mimi Mok, a self-professed Francophile who has spent over a decade living in southern France.”

These great markets – that offer diverse eating experiences, shopping, and a sense of discovery – are as memorable as any Michelin starred restaurant. That’s was our inspiration for Stir Market, an environment where neighbors can come together for morning coffee, a meal on-the-go, sit-down dinner, and even shop for a gourmand gift.”

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April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

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

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Show 63, March 1, 2013: Mar Yvette, Lifestyle reporter, Fox 11 News & “Good Day L.A.”

Mar YvetteWe’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.

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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