Show 199, November 26, 2016: Show Preview with Executive Producer amp; Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Happy Thanksgiving Weekend to all. No sorry leftovers here. Thanks for making us part of your Saturday. Now it’s on to festive Holiday parties, Christmas and Hanukkah celebrations…

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better. We’re in the kitchen with Chef Sara.

Since 1994 Zapien’s Salsa Grill & Taqueria has been the standout Mexican restaurant in Pico Rivera. It recently underwent a major refreshening. In 2003, Chef Marco Zapien joined The Grill full-time as the Executive Chef and partnered with his father, Jess, to become co-owner. Chef Marco has elevated the cuisine and enhanced its popularity well beyond the borders of Pico Rivera. Chef Marco is our guest.

Chef Marlene Moore is the dynamic chef at the popular Temptations Food Walk at Pechanga Resort & Casino in Temecula. Earlier this year she successfully defended her title as Pechanga’s Chili Champ by, again, besting eight other talented Pechanga chefs in the 8th Annual Pechanga Microbrew Fest & Chili Cook-off. We’ll catch-up with the always on-the-move Chef Marlene and see what’s cooking for the Holidays.

They always do it B-I-G in Las Vegas. What’s accurately billed as the culinary event of the year, Ultimo – Le Grand Voyage, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 9th through the 11th. The highlight of the festivities will be the Grand Banquet with lead Chef Thomas Keller. Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest with a tantalizing preview.

Chef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef. Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party? Chef Andrew has more practical and inspired Holiday cooking tips aplenty…

Join us via the airwaves next week, December 3rd, as we a bit belatedly celebrate the 4th Anniversary of the “SoCal Restaurant Show.” We’ll be live at SideDoor in Corona del Mar with a special brunch broadcast.

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

Play

Show 199, November 26, 2016: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Andrew and William GruelChef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef.

Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party?

Chef Andrew has more practical and inspired Holiday cooking tips aplenty to share…

A great suggestion is to serve your Holiday meal courses Family-style instead of individually plating every course. It’s more interactive for the guests and saves time and space. Keep your guests involved.

For inspiration please take a look at Chef Andrew’s Facebook Live presentation on preparing stuffing. As you might guess there could be a seafood ingredient in the stuffing. It’s “Talking Thanksgiving Stuffing.”

The video also highlights his December Slapfish program of “giving back” benefiting the grass-roots Bracken’s Kitchen. Nothing more worthy at Holiday time than getting local people in need (children, too) fed nourishing food.

 

Play

November 26: Sara Moulton, Zapien’s Salsa Grill, Temptations Food Walk at Pechanga, Ultimo – Le Grand Voyage

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Celebrity Chef Sara Moulton of “Sara’s Weeknight Meals” and Sara Moulton’s Home Cooking 101
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill & Taqueria
Segment Four: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Five: Sebastien Silvestri, Vice President, Food and Beverage, The Venetian / The Palazzo, Las Vegas
Segment Six: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Happy Thanksgiving Weekend to all. No sorry leftovers here. Thanks for making us part of your Saturday.

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better. We’re in the kitchen with Chef Sara.

Since 1994 Zapien’s Salsa Grill & Taqueria has been the standout Mexican restaurant in Pico Rivera. It recently underwent a major refreshening. In 2003, Chef Marco Zapien joined The Grill full-time as the Executive Chef and partnered with his father, Jess, to become co-owner. Chef Marco has elevated the cuisine and enhanced its popularity well beyond the borders of Pico Rivera. Chef Marco is our guest.

Chef Marlene Moore is the dynamic chef at the popular Temptations Food Walk at Pechanga Resort & Casino in Temecula. Earlier this year she successfully defended her title as Pechanga’s Chili Champ by, again, besting eight other talented Pechanga chefs in the 8th Annual Pechanga Microbrew Fest & Chili Cook-off. We’ll catch-up with the always on-the-move Chef Marlene and see what’s cooking.

They always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – Le Grand Voyage, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 9th through the 11th. The highlight of the festivities will be the Grand Banquet with lead Chef Thomas Keller. Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest with a tantalizing preview.

Chef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef. Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party ? Chef Andrew has more practical and inspired Holiday cooking tips aplenty…

Join us via the airwaves next week, December 3rd, as we a bit belatedly celebrate the 4th Anniversary of the “SoCal Restaurant Show.” We’ll be live at SideDoor in Corona del Mar with a brunch broadcast.

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

Sara MoultonSara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re in the kitchen with Chef Sara.

Marco Zapien of Zapiens Salsa Grill and TaqueriaSince 1994 Zapien’s Salsa Grill & Taqueria has been the standout Mexican restaurant in Pico Rivera. It recently underwent a major refreshening.

In 2003, Chef Marco Zapien joined The Grill full-time as the Executive Chef and partnered with his father, Jess, to become co-owner. Chef Marco has elevated the cuisine and enhanced its popularity well beyond the borders of Pico Rivera.

Chef Marco has refined a unique style of cooking that incorporates two generations of his mother’s and father’s family recipes with the passionate creativity he has enhanced throughout his culinary career.

The Salsa Grill serves truly traditional Mexican food with items such as Lengua and Enchilades en Mole on the Chef’s Specialties menu, Camarones Mojo De Ajo and Tequila Fried Shrimp on its Seafood Specialty Menu, and fresh Menudo, Cocido and Pozole served daily.

They even make their own tortillas right there fresh throughout the day. This is the base of their tortilla chips, too. Can’t get any fresher than this!

Chef Marco is our guest.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is the high-energy chef at the popular Temptations Food Walk at Pechanga Resort & Casino in Temecula. She is famous for the signature Pechanga Fried Chicken.

Earlier this year she successfully defended her title as Pechanga’s Chili Champ by, again, besting eight other talented Pechanga chefs in the 8th Annual Pechanga Microbrew Fest & Chili Cook-off which was a benefit for Habitat for Humanity Inland Valley.

Her winning chili creation is “Temptation” Hearty Southern Style Chili.

Chef Moore, originally from Trinidad and Tobago, retained her title despite stiff competition from Chef Ronnel Capacia of Kelsey’s, who serves southwestern chili in his appetizer selections for lunch and dinner every day. Now in its eighth year, 1,459 people came to enjoy craft and microbrews, chili and music at the 2016 Pechanga Microbrew Festival.

We’ll catch-up with the always on-the-move Chef Marlene.

Ultimo A Weekend ExcellenceThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – Le Grand Voyage, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 9th through the 11th.

The highlight of the festivities will be the exclusive Grand Banquet with lead Chef Thomas Keller and a team of international culinary all-stars including Curtis Stone of Gwen (Hollywood) and Maude (Beverly Hills) fame. $2 million in Lalique crystal (flown in from France just for this dinner) will decorate the long table. It’s also a benefit for the Ment’or BKB Foundation.

Sebastien Silvestri, Vice President of Food & Beverage for The Venetian and The Palazzo is our guest with a tantalizing preview.

Andrew and William GruelChef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef.

Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party?

Chef Andrew has more practical and inspired Holiday cooking tips aplenty to share…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Celebrity Chef Sara Moulton of “Sara’s Weeknight Meals” and Sara Moulton’s Home Cooking 101
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill & Taqueria
Segment Four: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Five: Sebastien Silvestri, Vice President, Food and Beverage, The Venetian / The Palazzo, Las Vegas
Segment Six: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Show 52, December 14, 2013: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Continues…

Ritz Restaurant and GardenKedric was recently at The Ritz Restaurant & Garden’s long-running annual holiday party fund-raiser (“Christmas at the Ritz”) in Newport Center benefiting Chapman University which was a bit bittersweet. Their lease is up and this is the last “Christmas at The Ritz” at the original location dating to 1977. The Ritz was established by the late Hans Prager, the former executive chef at both Lawry’s The Prime Rib and the fabled Scandia on The Sunset Strip in West Hollywood.

There was some good news. It’s not final yet but it looks like The Ritz has found a new location in the area to relocate when they need to vacate their current home early next year. Their long-time landlord has already granted them a couple of extensions. The only glitch is that The Ritz will disappear for at least a year while the new space is remodeled. Most of the long-time employees will need to find work and perhaps move on permanently. Stay tuned…

Hard Rock Hotel Palm SpringsThe Hard Rock Hotel in Palm Springs is newly opened and Kedric had a chance to see the property a few weeks ago. It’s located in the heart of Downtown Palm Springs near the Indian Casino. Kedric observed there in now lots to do for twentysomethings and thirtysomethings in Palm Springs these days, including a vibrant nightlife.

Kedric also previewed some luxury resorts opening next year in French Polynesia, Bali and the Maldives. That’s the life…

Play

December 14: Scott Conant, Teemu Selanne, Clay Oven, Kedric Francis, Sherry Yard

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants
Segment Three: Celebrity Chef Scott Conant of the five Scarpetta restaurants coast-to-coast. Continues…
Segment Four: Leo Fenn, Director of Operations, Selanne Steak Tavern, Laguna Beach
Segment Five: Geeta Bansal, Executive Chef / Proprietress of Clay Oven in Irvine
Segment Six: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part One
Segment Seven: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part Two
Segment Eight: Sherry Yard, the acclaimed executive pastry chef for Wolfgang Puck for 20 years

Lechon Porchetta by Susan ParkYou can aid the unfortunate victims of Typhoon Haiyan in the Philippines and enjoy some great Filipino food…There is a huge Filipino community right here in Los Angeles County.

Upcoming is an “all are welcome” fundraiser at Bamboo Bistro in Panorama City on Sunday, Dec. 15th from 4 to 8:00 p.m.

Pinoy food will be there in abundance expertly prepared by L.A. chefs including Chef Mayet Cristobal, the Executive Chef of the Getty Museum. She will be serving Beef Short Rib Adobo. The minimum donation is a modest $20 per adult and there will be live music.

The new season of Food Network’s newest hit series, Cutthroat Kitchen, hosted by Alton Brown launches Sunday night, December 15th. Our own Jet Tila is the most-used celebrity chef judge on the series. Tough but fair…

Be looking for his episodes for Season 2. Don’t miss the online after shows on Food Network’s Website. Alton goes over each episode with the celebrity chef judge. Always fun to better understand what the vexing sabotages were…! Jet doesn’t know any of this when he evaluating the food. On this show strategy is just as important as cooking chops. Luck helps, too…

Chef Jet and Producer Andy preview the show.

Scott Conant of Scarpetta and Food NetworkChef Scott Conant oversees a growing restaurant empire from his base in Manhattan. There are hugely successful Scarpetta restaurants in New York City, Miami Beach, Toronto, Beverly Hills at The Montage Hotel and Las Vegas at The Cosmopolitan. He’s known for an extraordinary spaghetti dish.

He also has the more casual, D.O.C.G. Enoteca at The Cosmopolitan in Las Vegas.

The Scarpetta Cookbook (his third) is just out for the Holidays.

Scarpetta Beverly Hills just celebrated its 3rd birthday.

Chef Scott is familiar to millions of viewers of food television as one of the original permanent judges on Food Network’s “Chopped.” It’s probably the hardest legitimate cooking competition series on the air. As Scott explains it’s all real. None of the competing chefs have a clue what’s in their mystery basket of ingredients until they open it!

The Scarpetta Cookbook came about as a result of a hands-on cooking demo Scott performed in Manhattan. There were 15 teams of two students preparing one of his signature recipes. The variations of the same dish as presented by the class members was incredible. Scott calls it a disaster.

Scott wants food fans to be able to successfully duplicate the Scarpetta recipes at home. No secrets or missing ingredient in the book’s recipes. That’s his goal for the book.

If you order the cookbook from his website you can obtain a personalized inscription. Good idea for the Holidays and saves the flight to New York.

Chef Scott talks about the needed ingredients for success with multiple restaurants. It’s all about service, food, and ambiance. Service is the key. Food is the follow-up. Scott points out that if a guest has a bad service experience they are likely never to return.

Teemu Selanne of Selanne Steak TavernIf you’re a hockey fan then you know Teemu Selanne, The Anaheim Ducks forward and ice hockey icon. Sadly for his legion of fans this is his last season as a pro.

Teemu loves fine dining and it was only a matter of time before he opened a destination restaurant (with his business partner Kevin Pratt) in Orange County where he resides. The result is the newly launched Selanne Steak Tavern on the site of the former French 75, a historic restaurant location in Laguna Beach. It’s a sophisticated steakhouse, and lots more, with a real chef, dedicated pastry chef and a top-flight wine program orchestrated by Leo Fenn, the Director of Operations.

Leo is a recognized authority on rare and cult wines but makes it all approachable for the guest. Leo is with us to provide all the tempting 411 on Selanne Steak Tavern.

When Teemu Selanne is not on the road he will be very visible at the restaurant.

Clay Oven in IrvineThe long running Clay Oven in Irvine (26 years plus… is the OC’s classic Indian (Northern cuisine) restaurant. It’s also a true family affair.

Geeta Bansal (our guest) is the proprietress / executive chef along with her husband, Praveen, who is the gracious proprietor / sommelier. Their son, Tarun, represents the 2nd generation active at Clay Oven.

One of their holiday specials (by special order) is a Tandoor Turkey. They sell out (over 250 birds) each Thanksgiving using four tandoor ovens. The birds are skinless and marinated in an herb and spice blend. The juices are seared into the meat during the cooking process. The birds are incredibly moist when they come out of the tandoor oven.

Geeta’s unusual hobby is traveling the globe and interviewing high profile chefs in their native countries. These revealing interviews have been published in the OC Weekly, Orange County Register, and, more recently, in her own blog. Accredited, professional food journalists don’t have the access Geeta enjoys!

In a teaching moment Chef Geeta also educates us on the ancient Hindu treatise of Ayruveda as it relates to food.

Kedric Francis of Coast Magazine and the Orange County Register MagazineIt’s the Holidays which is a peak vacation travel period. It’s a great time to catch-up with our man about Orange County, Kedric Francis. Kedric is the always debonair, well-traveled Executive Editor of Coast Magazine and The Orange County Register Magazine.

On Saturday morning Kedric is off to Cancun, Mexico to experience a new high-end resort there. He’s visiting the Nizuc Resort & Spa. This will be the subject of a future report.

Kedric also reported on some big deal Fashion Island restaurant openings. Red O, with a high end regional Mexican menu by noted Chicago chef Rick Bayless, is now open. Soon to launch is Fig & Olive (Mediterranean fare) which started in West Hollywood.

Kedric was recently at The Ritz Restaurant & Garden’s annual holiday party fund-raiser in Newport Center which was a bit bittersweet. Their lease is up and this is the last Holiday Party at the original location.

There was some good news. It’s not final yet but it looks like The Ritz has found a new location in the area to relocate when they need to vacate their current home early next year. Their long-time landlord has already granted them a couple of extensions. The only glitch is that The Ritz will disappear for at least a year while the new space is remodeled. Most of the long-time employees will need to find work and perhaps move on permanently. Stay tuned…

The Hard Rock Hotel in Palm Springs is newly opened and Kedric had a chance to see the property a few weeks ago. It’s located in the heart of Downtown Palm Springs near the Indian Casino. Kedric observed there in now lots to do for twentysomethings and thirtysomethings in Palm Springs these days, including a vibrant nightlife.

Sherry YardL.A.’s acclaimed pastry princess, Sherry Yard, is with us for the last segment. Sherry was Wolfgang Puck’s (Spago) executive pastry chef for twenty years. She is a multiple James Beard Award-winner. Her first cookbook, The Secrets of Baking: Simple Techniques for Sophisticated Desserts won a Beard Award for “Best Baking Cookbook.”

Her current project (with Lukshon’s and Father’s Office’s Sang Yoon) is the revival of Helms Bakery located on the site of the former Helms Bakery, an iconic home delivery commercial bakery that left the scene years ago. It looks like Summer of 2014 for the opening.

The exciting all-day concept keeps evolving but it’s going to be a bakery and cafe with a lot more. All the bread will be prepared and baked right there. They will roast the beans for the coffee on site. You’ll be able to get sandwiches and full meals packaged to take home.

You can sign-up for their monthly newsletter to keep current on the opening for Helms Bakery.

Meanwhile on Thursday, Friday, Saturday & Sunday afternoons look for the restored yellow Helms Bakery delivery truck in front of their future restaurant space across from Father’s Office. Sherry is selling her soon to be famous chocolate chip cookies and various hand-crafted ice cream novelties. Everything is deliciously scratch-made. Call it a tasty preview of coming edible attractions…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants
Segment Three: Celebrity Chef Scott Conant of the five Scarpetta restaurants coast-to-coast. Continues…
Segment Four: Leo Fenn, Director of Operations, Selanne Steak Tavern, Laguna Beach
Segment Five: Geeta Bansal, Executive Chef / Proprietress of Clay Oven in Irvine
Segment Six: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part One
Segment Seven: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Part Two
Segment Eight: Sherry Yard, the acclaimed executive pastry chef for Wolfgang Puck for 20 years

December 15: Holiday Party Planning Special

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

SoCal Restaurant Show Holiday PartyIt’s holiday time on “The SoCal Restaurant Show” today so let the festivities begin. Jet and his panel of distinguished experts, are presenting the celebratory menu for a full holiday feast along with some great cooking & entertaining tips.

With Chef Jet in-studio are William Lewis, sommelier and managing partner of The Winery Restaurant and Wine Bar in The District in Tustin and Le Cordon Bleu Paris – trained Elizabeth Whitt, an accomplished chef instructor and pastry chef.

Joining the panel by phone at 11:00 a.m. is Chef Mark Kalenderian of the historic Tam O’Shanter Inn in Atwater Village. Chef Mark is our beef expert this morning.

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt