Show 205, January 7, 2017: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana

Ross PangilinanYou know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana.

It’s an appealing, somewhat unfamiliar menu (Dinner) of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Sunday Brunch has recently been added to the menu.

“The inspiration for my menu at Mix Mix comes from both the memories I embrace from childhood and techniques I’ve learned throughout my culinary career,” commented Chef Ross Pangilinan, who has worked in Michelin-starred restaurants across France and California. “At an early age, my father instilled in me an appreciation for diversity in food; together, we explored everything from hole-in-the-wall Chinese eateries to high-end French restaurants.”

Dishes like the Filipino Ceviche and Tropical Verrine pay homage to Pangilinan’s Filipino heritage. Among his signature dishes, the Tropical Verrine is a modern interpretation of the restaurant’s namesake dish, Mix Mix, the literal translation from Halo Halo, a traditional Filipino dessert featuring a mixture of sweets.

“The dining adventures I shared with my father sparked my inspiration for cuisine at a young age,” added Pangilinan. “To this day, I draw inspiration from the meals we shared together.”

In addition to its eclectic menu of global cuisine, Mix Mix offers handcrafted libations from its craft cocktail bar. The beverage program focuses on ‘shaken & stirred’ cocktails created with house-made bitters, syrups, and infusions, as well as French wines and craft beer from around the world.

Prominent features of the new restaurant include a succulent garden wall behind the bar and in the dining room, a 6-seat ‘butcher’s block’ Chef’s Table that peers directly into the restaurant’s open kitchen. The reservation-only Chef’s Table will offer a five-course “Oui Chef” menu that evokes a dining experience for all the senses.

Chef Ross briefly escapes from the open kitchen and is our in-studio guest.

 

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Show 172, May 21, 2016: Restaurateur Jacqueline An, House of An, California

Jacqueline An of House of AnIn Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills.

Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences.

Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here to share the truly incredible story

Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

 

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Show 90, September 27, 2014: Anepalco in Orange

Anepalco's CafeHidden, in plain sight, just South of Angel Stadium at the corner of State College and West Chapman Ave. in Orange is Chef Daniel Godinez’s Anepalco. Anepalco is best characterized as a modern Mexican-French restaurant with a refreshing cocktail program. It also has a shaded patio.

Anepalco takes authentic Mexican ingredients with their bold flavors and infuses them creatively with traditional French techniques. The result is a fusion of creams and chiles with the cuisine served in a gourmet manner. Chef Godinez’s kitchen only uses the freshest of ingredients.

In addition to the lunch menu available daily, Anepalco serves brunch seven days from 11:00 a.m. to 3:00 p.m.

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Show 63, March 1, 2013: Donato Poto, Partner, Connie & Ted’s, West Hollywood, and Providence, Hollywood

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 hot spot 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 at 1:00 p.m. 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. (Nickoloff sold Claim Jumper to a venture capital group at the height of its success in 2005.) Donato credits Mr. Nickoloff with providing the Connie & Ted’s team the wisdom on how to provide exemplary service when you’re serving hundreds of sophisticated guests per day for lunch and dinner.

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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

Show 5: November 10, 2012: Executive Chef Eric Greenspan Part Two

Eric recapped the showdown at the end of Episode 1 of “Next Iron Chef: Redemption” leading to the eventual exit of Chef Tim Love, a highly successful restaurateur/chef from Fort Worth, Texas. It’s theater…

Chef Greenspan then talked about the new menu and the French co-chef at his Roof on Wilshire.

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