Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

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Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack Continues…

Mark Rosati of Shake ShackThe Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

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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 26, April 27, 2013: Dean Simon, Managing Partner of BRUXIE Gourmet Waffle Sandwiches, Continued…

Dean Simon and Kelly Mullarney of BruxieDean continued with the incredible story of the growth and acceptance of BRUXIE. This has all happened in just over two years…

Their 5th location in Huntington Beach at The Strand on 5th just opened last week. It has a take-out window (a BRUXIE first) for frozen custard, shakes, sundaes, Peet’s Coffee and floats.

The 6th location in Irvine is already under construction.

Dean discussed the challenges of operating the original, high-volume unit in Old Towne Orange which is under 500 square feet with no indoor seating!

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