Show 300, December 1, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s incredibly delectable show. We’re in the Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.

We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.

Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years (now 70 US locations) a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Thursday evening, December 6th. We’re talking baking with Sherry.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 300, December 1, 2018: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersFrequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic.

Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th. It’s two, back-to-back hour shows aired each Thursday evening at 9:00 p.m. for three weeks. Produced in London.

“Based on the hit U.K. series “The Great British Bake Off,” “The Great American Baking Show: Holiday Edition” features bakers from across the country battling through 18 total challenges with six challenges throughout each two-hour themed episode, all in the hopes of being crowned “America’s Best Amateur Baker.” Emma Bunton and Anthony “Spice” Adams host. Best-selling cookbook author and baker Paul Hollywood and James Beard Award-winning pastry chef Sherry Yard are judges.”

We’re talking baking with Sherry.

December 1: Solvang’s Julefest, Lindsay-Jean Hard, Presqu’ile, Matthew Peters, Fleming’s Prime Steakhouse & Wine Bar, Sherry Yard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Now a tempting preview of this Saturday’s incredibly delectable show. We’re in the Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.

We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.

Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s “The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th. We’re talking baking with Sherry.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Laura Kath of Mariah MarketingSolvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours.

More 2018 Solvang Julefest highlights include the Free Visits with Santa “Julemanden” in Solvang Parkfree Nisse Adventure; Shop, Mingle & Jingle Weekends; Holiday Wine & Beer Walk “Skål Stroll!”; Community Tree-lighting CeremonyJulefest Parade and free Nativity Pageant. Especially with free parking throughout the village, the incredible variety of more than 150 one-of-a-kind boutiques and specialty shops makes Solvang a perfect destination to shop for gifts and create holiday memories.

Plus, there will be additional open houses at local retailers, special concerts and more taking place throughout the season—with activities continually being updated at Solvang USA’s website.

Laura Kath, SCVB’s Media Relations Director lights the tree for us.

Lindsay-Jean HurdThe statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps – Turn Your Peels, Cores, Rinds, Stems and other Odds and Ends into Delicious Meals (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal.

By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.

Lindsay-Jean explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—but every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is sold along with it that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does it not really need to be peeled, but even if you do peel it, you won’t generate enough of it at one time to turn into something else.”

“Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.”

We’ll meet Lindsay-Jean.

Dieter CronjeLocated in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance.

Situated high atop a hill, with stunning ocean and vineyard views, Presqu’ile offers one of California’s most memorable wine tasting experiences. Join the Murphy Family, and enjoy a taste of southern hospitality on California’s beautiful Central Coast.

“A cool-climate Pinot Noir specialist, and one of the Central Coast’s rising star winemakers, Dieter Cronje brings a unique perspective, gained in two hemispheres, to Presqu’ile. As the winery’s founding winemaker, Dieter had the rare opportunity to contribute his insights to the original planting of Presqu’ile’s 73-acre estate vineyard, an experience that gave him an intimate knowledge of the vineyard’s rich diversity.”

“He also collaborated with Presqu’ile’s founders, the Murphy family, during the design of Presqu’ile’s purpose-built winery. In this gravity-flow winery, Dieter preserves the vineyard’s diversity by working in small lots, and applying a gentle, minimalist approach that accentuates the character of the vineyards. The resulting wines offer the purity, elegance and signature spice that have made Santa Maria Valley famous among connoisseurs of great cool-climate Pinot Noir.”

Founding Winemaker Dieter Cronje pulls the cork for us.

Mathew PetersWe last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! He’s now Austin, Texas based and is in the process of launching his own destination restaurant there.

Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports and funds Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend.

“All competitors in the Young Chef and Commis Competitions are paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, in tandem with the foundation’s goal of inspiring culinary excellence and fostering a supportive community for the next generation of great chefs in America.”

“This year’s 2018 Young Chef & Commis candidates will congregate in Las Vegas from all across the country, with competitors hailing from Washington, D.C, Chicago, IL and Boston, MA all the way to Honolulu, HI.”

Following the competition, ment’or will host a 10th anniversary celebration dinner. Chefs Paul Bartolotta, Justin Cogley, Timothy Hollingsworth, Michelle Karr-Ueoka, Mathew Peters, Rich Rosendale and Philip Tessier will come together to prepare a special menu honoring the late Chef Paul Bocuse, for whom the Bocuse d’Or, the world’s most prestigious culinary competition, is named. The festivities will begin at Bouchon Las Vegas at The Venetian Resort with a 45-minute cocktail reception at 7:15pm with passed canapés, followed by a four-course menu.

Tickets for the competition and celebration dinner are available for purchase here.

Chef Matt, who will also be a competition judge, joins us with all the mouthwatering details.

Steven BlevinsTwenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years to include 70 domestic restaurants a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner.

Two highly experienced restaurateurs had a vision of designing a steakhouse that would deliver a stylish and contemporary dining experience. Fleming’s was created from this vision by Paul Fleming, founder of P.F. Chang’s China Bistro, and Bill Allen III, a leading restaurant and hospitality executive.

Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Stephen’s passion project has been securing for Fleming’s celebrated winemaker Dave Phinney’s new release, 8 Years in the Desert by Orin Swift. It’s a California Red Bland. Of course there is a story…

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersFrequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic.

Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th.

“Based on the hit U.K. series “The Great British Bake Off,” “The Great American Baking Show: Holiday Edition” features bakers from across the country battling through 18 total challenges with six challenges throughout each two-hour themed episode, all in the hopes of being crowned “America’s Best Amateur Baker.” Emma Bunton and Anthony “Spice” Adams host. Best-selling cookbook author and baker Paul Hollywood and James Beard Award-winning pastry chef Sherry Yard are judges.”

We’re talking baking with Sherry.

Andrew and William GruelOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner with helpful advice!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Show 231, July 8, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Since she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows. Julie is our guest.

Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network. Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen. Your chance to meet & mingle with Chef Jet…On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.)

Our favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.) Think Sangiovese and now Bordeaux varietals, too…Kyle is impressed with the vintage!

We’re fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price. Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

The 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. It’s known for shining a light on hard-to-find, high quality, micro-production commercial winemakers. Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

All of this and heaping helpings of extra deliciousness on this week’s show!

July 8: Julie Ann Sageer, Jet Tila, Sherry Yard, Wine Exchange, Richmond Hop On Hop Off Attraction Tour, Garagiste Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

Now an enticing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Since she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows. Julie is our guest.

Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network. Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) Chef Jet is still with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Our favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.) Think Sangiovese…

We’re fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price. Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

The 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. It’s known for shining a light on hard-to-find, high quality, micro-production commercial winemakers. Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

All of this and heaping helpings of extra deliciousness on this week’s show!

Julie Ann SageerSince she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows.

This sure-to-impress cookbook offers 125 recipes for traditional favorites from Mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water and orange blossom water syrup).

Julie is our guest.

Julie established her mark in the culinary world by making television history in 2012 with producing and premiering her Emmy-nominated and multiple award-winning national Public Television cooking show series Cooking with Julie Taboulie. The series become the first, and only, Lebanese cooking series to air in the United States and Canada.

Julie Ann Sageer continues to be the most pivotal pioneer, public figure and personality to motivate the movement of making Lebanese cuisine mainstream across America, with her brand-new Public Television series Julie Taboulie’s Lebanese Kitchen airing on PBS stations nationwide. This special series brings to life her love of her Lebanese culinary and cultural heritage in a celebration of all things Lebanese cuisine.

Jet Tila at Cochon 555Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network including being one of only three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown” now airing its 15th season.

Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

“This is the most practical guide to getting Asian flavors on the plate that I’ve ever seen.”

Alton Brown

Jet has not only compiled the classic 101 Asian recipes that every home cook needs to try, he has also demystified Asian cooking and made it approachable—with simplified techniques, weeknight-friendly cook times and ingredients commonly found in most grocery stores today. Starting with the philosophy of “yum” in Asian kitchens, Jet expertly teaches everything from stocking the pantry and mastering the wok to perfecting the building-blocks of Asian cuisine.

With his guiding hand and pro tips, readers can easily recreate authentic and delicious dishes like The Last Pad Thai Recipe You’ll Ever Need, Quicker Beef Pho, crispy Vegetable and Shrimp Tempura and the life-changing Bomb-Ass Homemade Sriracha.

Sherry YardOn Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) It’s a celebration of the publication of Jet’s first cookbook, 101 Asian Dishes You Need to Cook Before You Die.

Chef Jet remains with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Guests on July 18th are invited to savor Chef and Cutthroat Kitchen Judge Jet Tila’s delectable dishes, while sipping Champagne, Chang Beer or enjoying a signature cocktail created by Chef Sherry Yard all throughout the evening. Each guest will also go home with a signed copy of Chef Jet Tila’s inspiring new cookbook, 101 Asian Dishes You Need to Cook Before You Die, signed by the author himself.

The Tuck Room Tavern is a neighborhood place where you can eat and drink with enthusiasm and pleasure. A concept by acclaimed Chef Sherry Yard, Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment, The Tuck Room Tavern is a lively and whimsical dining and drinking den offering craveable American cuisine meant to be enjoyed with friends and family in a jovial environment. 

Master Barman and Advanced Sommelier, Adam Seger, curates a ‘Love Letter to Los Angeles’ – finding inspiration from the diverse culture and unique history of LA – focusing on ingredients from the Santa Monica Farmers Market and inspired by the classics with exciting modern twists.

Ticket Information: COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila and benefit C-CAP will take place on Tuesday, July 18th, 2017 at The Tuck Room Tavern from 6:00 pm to 10:00 pm. Tickets are $95.00 per person and $75.00 from each ticket sold will directly benefit Careers through Culinary Arts Program (C-CAP) Los Angeles and is tax deductible. For more information or to purchase tickets directly, please visit COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila.

Kyle Meyer of Wine ExchangeOur favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.)

Think Sangiovese and Florence…

 

 

Richmond Hop On Hop Off Attraction TourWe’re big fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. Think every possible variation of dumplings…

New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price.

“We’re fulfilling a pressing need in our destination for quick and direct routes to our attractions,” said Bruce Okabe, CEO of Tourism Richmond. “This service will provide a richer visitor experience for overnight and day trippers to Richmond, as well as an opportunity to expose more local businesses to tourists, and grow the overall visitor economy.”

The Richmond Hop On Hop Off Attraction Tour stops at various exciting venues such as the River Rock Casino Resort, McArthurGlen Designer Outlet Vancouver Airport, the Richmond Olympic Oval, as well as the jewel of Richmond, the historic fishing village of Steveston. Explore everything from national historic sites to authentic Asian cuisine and the most interactive Olympic Museum in North America on this tour that connects the northern edge of the city to Steveston.

For the full schedule, including ticket prices and where to purchase them, please check out the Visit Richmond BC site. Ticket prices start at $20 for children aged 6-12, with family packages for two adults and two kids available for $85.

Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

Garagiste FestivalThe 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. The venue is a couple of doors up from a big City of Santa Monica parking structure and a short walk from the Expo Line. Festival is known for shining a light on hard-to-find, high quality, micro-production commercial winemakers.

Celebrating its fourth anniversary in Los Angeles, the festival features 50 micro-production, craft wineries from across California – including Santa Barbara, Santa Ynez and SLO counties; Napa, Sonoma, Mendocino, Livermore, and Paso Robles, of course – and is the only wine event on the Los Angeles calendar to exclusively feature high quality, hand-crafted wines from commercial California ‘garagiste’ winemakers.

“The great thing about our Urban Exposure festival is that Angelenos can discover these hard-to-find wineries, taste hundreds of their wines, and meet the winemakers all under one roof — for less than the cost of gas for a trip to wine country,” said Doug Minnick, Co-Founder of The Garagiste Festival. “Besides, the majority of these under-the-radar wineries do not have tasting rooms, are not on “wine country” maps, and are very difficult to find. But we bring them all together for our guests to discover at the Garagiste Festival. There’s nothing else like it.”

Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

Show 179, July 9, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant 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…

The 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles. Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Ment’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders. Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. We’ll meet him.

The third annual Calistoga Harvest Table® event will take place on Sunday, September 11th , under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the crave-worthy details.

Going to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

Richmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C. Joining us to delve into the vibrant Richmond food scene is local journalist Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications.

OC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises! All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings. Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the tempting preview.

With fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Somewhat mysterious parts of the fish head are incredibly delicious. Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them.

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

Show 179, July 9, 2016: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment

Adam SegerGoing to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. In Southern California there are iPic complexes in Westwood and Pasadena. The chef-driven food is created by multiple James Beard-award winning chef, Sherry Yard.

Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. A master barman, Adam has created high profile, signature cocktails now appearing on bar menus across the country. He even has his own line of bitters and has developed proprietary spirits. Cheers.

The Tuck Room Tavern is the newly conceived destination restaurant at iPic Westwood created by Chef Sherry Yard (ex-Spago Beverly Hills.) A serious cocktail program is part of the experience.

iPic’s answer to a concession stand –features a chef-driven menu from acclaimed Chef Sherry Yard, to be delivered to guests in Premium Plus. Freshness and quality is key followed by special attention taken to craft each dish to be in-cinema friendly for guests to enjoy in a dark cinema during the movie. iPic wouldn’t forget the classics, Chef Sherry has selected an assortment of classic candies and custom treats as well as classic and gourmet popcorn flavors to satisfy your sweet, or savory, tooth. iPic Express also offers an assortment of cocktails, beer, and wine, featuring our exclusive Cocktail Shaker.

July 9: Pizza Port, Cesar Gutierrez, Chris Canning, iPic Entertainment, Hole in the Wall, Anapalco, Ceja Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Trevor Walls, Head Brewer, Pizza Port San Clemente
Segment Three: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition
Segment Four: Mayor Chris Canning, Calistoga Harvest Table
Segment Five: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment
Segment Six: Stephanie Yuen, Food & Travel Journalist, Richmond, British Columbia
Segment Seven: Amelia Ceja, Ceja Vineyards and Executive Chef Danny Godinez, Anepalco and El Mercado Modern Cuisine, Santa Ana
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant 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…

The 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles. Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Ment’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders. Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. We’ll meet him.

The third annual Calistoga Harvest Table® event will take place on Sunday, Sept. 11, under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown. Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the crave-worthy details.

Going to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

Richmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C. Joining us to delve into the vibrant Richmond food scene is local journalist Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications.

OC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises! All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings. Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the preview.

With fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them. Also food waste is a big no-no in restaurants these days. Chef Andrew will highlight what he does to turn items that were formally tossed in the garbage into practical (and tasty) menu items.

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

Trevor WallsThe 3rd Annual Brew Hee Haw Craft Beer Roundup is part of opening Weekend of the OC Fair from July 15th to 17th. Attendees will have the opportunity to enjoy unlimited tastes of more than 80 craft beers with a wide selection of styles ranging from Pale Ales, IPA’s, Stouts, Saisons, Hefeweizens and many more. The 3rd Annual Brew Hee Haw Craft Beer Roundup has moved to a new location next to the Pacific Amphitheater, offering more space and a scenic view for craft beer enthusiasts.

With the addition of a new Friday evening session, guests will have their choice of 4 tasting sessions from some of the best breweries in the country. General Admission guests will receive 3 hours of unlimited tastings and a commemorative festival glass along with music. Games and more. Each session offers a limited number of VIP passes which provides an additional, more intimate hour of tasting with rare and limited release beers, and a special VIP commemorative glass. All passes include free OC Fair admission so attendees can Come for the beer and stay for the Fair!

Trevor Walls, the Head Brewer for Pizza Port San Clemente (and a participating brewery), joins us with a thirst-quenching preview.

Cesar GutierrezMent’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.

The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.

Mayor Chris CanningThe third annual Calistoga Harvest Table® event will take place on Sunday, Sept. 11, under the harvest moon in wine country, Calistoga, CA. In celebration of a plentiful harvest season, 14 local restaurants and 30 wineries will welcome visitors and locals to 1,000 feet of tables in the center of the city’s picturesque downtown.

Calistoga AVA wines will be available for purchase by glass or bottle, beginning at 4:30 p.m. Dinner will be served at 6:00 p.m., beginning with a toast led by famed Chateau Montelena winemaker Bo Barrett in celebration of the Judgment of Paris 40th anniversary.

Tickets to the third annual Calistoga Harvest Table® event are limited and will go on sale July 18; prices range between $65 and $150 per person, enabling guests to enjoy the best cuisine Calistoga has to offer.

Calistoga’s Mayor, Chris Canning (he’s also the Executive Director of the Calistoga Chamber of Commerce), joins us with all the delicious details.

Adam SegerGoing to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. Cheers.

The Tuck Room Tavern is the newly conceived destination restaurant at iPic Westwood created by James Beard Award-winning Chef Sherry Yard (ex-Spago Beverly Hills.) A serious cocktail program is part of the experience.

iPic’s answer to a concession stand –features a chef-driven menu from acclaimed Chef Sherry Yard, to be delivered to guests in Premium Plus. Freshness and quality is key followed by special attention taken to craft each dish to be in-cinema friendly for guests to enjoy in a dark cinema during the movie. iPic wouldn’t forget the classics, Chef Sherry has selected an assortment of classic candies and custom treats as well as classic and gourmet popcorn flavors to satisfy your sweet, or savory, tooth. iPic Express also offers an assortment of cocktails, beer, and wine, featuring our exclusive Cocktail Shaker.

TThe Meats at HK BBQ MasterRichmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. 65 per cent of the population is of Asian ancestry.

It’s home to Vancouver International Airport and the iconic Richmond Olympic Oval. It’s nestled where the Pacific Ocean and the mighty Fraser River meet. Richmond is a thriving multicultural destination city offering a growing range of cultural, heritage, culinary and leisure experiences.

It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was on assignment this week in Richmond B.C.

Stephanie YuenJoining us to delve into the vibrant Richmond food scene is local journalist and doyenne of Asian cuisine, Stephanie Yuen. She is a seasoned food and travel journalist for both English and Chinese print and online publications and a food columnist for CBC Radio (North by Northwest) and Fairchild Radio AM1470.

A self-taught chef and winner of cooking awards and recipe competitions. Stephanie loves food and considers cooking as a “delicious therapy.” As a food culture ambassador she judges both prestigious food and wine competitions regularly.

Danny Godinez of AnepalcoOC Meets Napa and Baja on July 16th will feature wines from premier wineries in Baja and from Napa’s own Mexican American Vintner Association (MAVA). The event will also include food from top Latin OC restaurants, live music, an exclusive wine auction and a few entertaining surprises!

All proceeds from the wine tasting benefit AltaMed OC Pediatrics and Breast Cancer Screenings.

Owner/Executive Chef Danny Godinez of Anapalco and Amelia Ceja of Ceja Vineyards join us with the preview.

AltaMed is a non-profit 501(c)(3) organization, its mission is to eliminate disparities in health care access and outcomes by providing superior quality health and human services through an integrated world-class delivery system for Latino, multi-ethnic and underserved communities in Southern California.

Andrew Gruel and his son WilliamWith fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them.

Also food waste is a bid no-no in restaurants these days. Chef Andrew will highlight what he does to turn items that were formally tossed in the garbage into practical (and tasty) menu items.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Trevor Walls, Head Brewer, Pizza Port San Clemente
Segment Three: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition
Segment Four: Mayor Chris Canning, Calistoga Harvest Table
Segment Five: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment
Segment Six: Stephanie Yuen, Food & Travel Journalist, Richmond, British Columbia
Segment Seven: Amelia Ceja, Ceja Vineyards and Executive Chef Danny Godinez, Anepalco and El Mercado Modern Cuisine, Santa Ana
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach