Show 243, October 7, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing 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…

Program Note: Next Saturday, Oct. 14th is our 5th Anniversary Show and the celebration is on. We’re live from the state-of-the-art Melissa’s Test / Demonstration Kitchen. It’s a really full show with culinary VIP’s aplenty including our original Co-Host, Chef Jet Tila of “Cutthroat Kitchen with Alton Brown” on Food Network and the author of 101 Asian Dishes You Need To Cook Before You Die.

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana (new location) on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.). Tickets for OOZEFEST are available here.

The grand master of cooking in America, Jacques Pépin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreño. The Foreword is by Mozza’s Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen (with its own entrance) specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

Play

Show 243, October 7, 2017: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

 

Play

Show 243, October 7, 2017: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part Two

Jacques PepinOne of the great bonuses of the creative book is the companion video series—full of additional recipes and tips, plus more Jacques and Shorey—at Sur Le Table’s website. 33 of the fun recipes in A Grandfather’s Lessons are entertainingly demonstrated by Jacques and Shorey.

BIO: One of the world’s most famous cooking teachers and educators, Jacques Pépin has published more than twenty-five cookbooks, including his new book, Jacques Pépin Poulet & Legumes and his PBS tie-in cookbook Jacques Pépin: Heart & Soul in the Kitchen and his memoir, The Apprentice: My Life in the Kitchen. He has also starred in fourteen acclaimed cooking series on public television and is a contributing editor to Food & Wine magazine. Jacques shares his knowledge through the curriculum and teaching at International Culinary Center where he has been a dean since joining in 1988.

Before coming to the United States, Jacques served as the personal chef to Charles de Gaulle. Jacques has won many accolades and awards, including a prestigious Lifetime Achievement Award from the James Beard Foundation in 2005, several IACP Cookbook Awards, the Legion of Honor, France’s highest distinction and was named the first recipient of the Julia Child Award by the Julia Foundation for Gastronomy and the Culinary Arts. He lives with his wife, Gloria, in Madison, Connecticut.

Play

October 7: Jacques Pepin, Carolynn Carreno, Eric Greenspan, Wolfgang Puck Kitchen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Now a tantalizing 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…

Laura DonadoniWe’re awarding a lucky listener and their guest a pair of seats at Café del Rey’s Italian Wine Dinner hosted by Italian Wine Ambassador Laura Donadoni on Thursday evening, Oct. 12th. This is an incredible $250 gift! If you’re attentively listening to the first half hour of the show on this Saturday morning you’ll have the answer to the question that goes out @ 10:45 a.m. If you’re then the first caller with the correct answer, the special Italian wine evening at Café del Rey is yours. Good luck to all!

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.)

The grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons : In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

One of the great bonuses of the creative book is the companion video series—full of additional recipes and tips, plus more Jacques and Shorey—at Sur Le Table’s website. 33 of the fun recipes in A Grandfather’s Lessons are entertainingly demonstrated by Jacques and Shorey.

BIO: One of the world’s most famous cooking teachers and educators, Jacques Pépin has published more than twenty-five cookbooks, including his new book, Jacques Pépin Poulet & Legumes and his PBS tie-in cookbook Jacques Pépin: Heart & Soul in the Kitchen and his memoir, The Apprentice: My Life in the Kitchen. He has also starred in fourteen acclaimed cooking series on public television and is a contributing editor to Food & Wine magazine. Jacques shares his knowledge through the curriculum and teaching at International Culinary Center where he has been a dean since joining in 1988.

Before coming to the United States, Jacques served as the personal chef to Charles de Gaulle. Jacques has won many accolades and awards, including a prestigious Lifetime Achievement Award from the James Beard Foundation in 2005, several IACP Cookbook Awards, the Legion of Honor, France’s highest distinction and was named the first recipient of the Julia Child Award by the Julia Foundation for Gastronomy and the Culinary Arts. He lives with his wife, Gloria, in Madison, Connecticut.

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing. The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Joshua TurnerLocated in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients.

Highlights include the signature Chinois Chicken Salad, Crab Cakes with marinated tomatoes and basil aioli, and Bacon Wrapped Meatloaf with Yukon gold potato puree, crispy onion strings and with a port wine sauce.

As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. A shaded patio is part of the design.

General Manager and Executive Chef Joshua Turner joins us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Show 147, November 21, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

It’s probably our biggest show of 2015 with two celebrity culinary icons bookending the show. You don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel’s (our official Guest Host) helpful Thanksgiving tips from November 14th are available by Podcast.

Also our distinguished Host Emeritus of “The SoCal Restaurant Show,” Chef Jet Tila, has his Thanksgiving Recipe Folder available for the asking via his Chef Jet Tila Facebook Page. It’s proven recipes for the turkey, sides and lots more!

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Founder of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a snap! Also his suggestions are pleasingly affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin has announced that this will be his last cooking series so it’s bittersweet. Chef Pepin is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 26th with a continuation of his report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

Play

Show 147, November 21, 2015: Chef Jacques Pepin

Jacques PepinRenowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name, Jacques Pepin Heart & Soul in the Kitchen.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.

Chef Jacques is a true gentleman. He includes his wife’s favorite recipe in the Rice and Pasta section of the book. It’s “Gloria’s Linguine with Clam Sauce” and he shares this treasured recipe with her “permission.”

Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

“For this book, mindful that as I approach eighty years old I have a limited number of cookbooks in my future, I decided to gather a collection of recipes that I cook at home today.” Jacques Pepin.

Chef Pepin is our very special guest.

 

Play

November 21: Jacques Pepin, Lidia Bastianich, Wine Exchange, Robert Schueller, Europa Village, La Quinta Resort and Club

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

It’s our biggest show of 2015 with two celebrity culinary icons bookending the show. You really don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a simple pop of the cork! Also his suggestions are affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently complerted production of his 14th cooking series for PBS, “Jacques Pepin Heart & Soul” for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin (80 years-young next month) is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 5th with a continuation of his sprouting report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night river cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt) joins us with all the tantalizing details.

Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya. We’re in the kitchen with Lidia.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

Kyle Meyer of Wine ExchangeWine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange in Santa Ana. As you’ll hear he makes Thanksgiving wine pairings a simple pull of the cork! Also his suggestions are happily affordable.

“We would shy away from big, powerful, tannic wines that would overwhelm the turkey meat and not be versatile enough to play with the variety of other things that can appear on the holiday table.  Things like big Cabs, Zins, and Syrahs are great with red meats.  Such wines would bludgeon the delicate bird and be further complicated in the wake of stuffing, yams, and other such themed delicacies.  They might play alright if you are doing more exotic preparations like smoking or deep frying your bird, but even that’s a little bit of a stretch.”

Jacques PepinRenowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name, Jacques Pepin Heart & Soul in the Kitchen.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.

Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

“For this book, mindful that as I approach eighty years old I have a limited number of cookbooks in my future, I decided to gather a collection of recipes that I cook at home today.” Jacques Pepin.

Chef Pepin is our very special guest.

Robert Schueller of Melissa's World Variety ProduceThe very best and freshest of Fall produce is now available on the produce aisle at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce.

Melissa’s Korean Pears, for instance, are crunchy, juicy and sweet. Extreme care is taken while growing these pears; the outcome is a clean, blemish-free fruit. Unlike Western pears, Korean Pears are round and large in size. The skin of the pear has a light, brownish-yellow tint while the inner flesh is white. This variety is cultivated to have an extremely thin skin, which is sweet not bitter.

Melissa’s Korean Pears have a variety of uses in cooking, sliced, diced or shredded over salads, baked, or stuffed for desserts.

Robert will encore on Saturday morning, December 5th with a continuation of his report.

Dean ThomasChef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. His from-scratch, 2-course breakfasts with International themes for the Inn’s guests are the talk of Temecula Valley.

Chef Dean has just returned from a 7-night AmaWaterways river cruise through Provence starting in Barcelona and ending in Paris.

We’ll share in the culinary highlights with Chef Dean himself including a meal at Chef Paul Bocuse’s l’Auberge du Pont de Collonges in Lyon.

At Europa Village on Friday, November 27th is Vivi Bene.” It’s their festive antidote to “Black Friday” starting at 10:00 a.m. From 5 to 8:00 p.m. there will be Strolling Carolers and Chef Dean’s Delights including bread pudding, mulled wine, cider, butternut squash bisque and house-made preserves.

James Beard Foundation Epicurian WeekendAn amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert.

Participating chefs include Richard Blais of Juniper & Ivy in San Diego, Pete Eshelman of Joseph Decuis in Roanoke, IN, James Beard Foundation Award-Winner Larry Forgione of The Culinary Institute of America at Greystone in St. Helena, CA, James Beard Award Winner Mary Sue Milliken of Border Grill in Los Angeles, Santa Monica and Las Vegas and Suzanne Tracht of Jar in Los Angeles. Also winemakers Mike Grgich of Grgich Hill Estate Winery and Barbara and Bruce Neyers of Neyers Winery in St. Helena.

Friday December 4th is the Rustic Dinner Under the Stars and Saturday, December 5th is the Celebrity Chef Tour Gala.

John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia BastianichLidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

From the Emmy-winning host of “Lidia’s Kitchen”, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class : a beautifully produced definitive guide to Italian cooking. The volume covers everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and her deep, comprehensive understanding of what it takes to create delicious Italian meals. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Best Ravioli in Poppy Sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

Show 29, May 18, 2013: Pastry Chef Sherry Yard

Sherry YardSherry Yard was Celebrity Chef Wolfgang Puck’s incredible executive pastry chef for Spago Beverly Hills and all his operations for twenty years! She created all the exquisite desserts for the Governor’s Ball Dinner as part of the Annual Academy Awards festivities for all the years they have been at the Dolby Theater (formerly the Kodak Theater) in Hollywood. She is the recipient of two prestigious James Beard Awards. Sherry also authored two must-have books on the pastry arts, The Secrets of Baking: Simple Techniques for Sophisticated Desserts, and Desserts by the Yard, Recipes from the Sweetest Life Ever.

Special thanks to the incredible Sherry Yard for flying back early from Boca Raton to guest-host the show. You’re the absolute best.

The James Beard Awards, the Oscars of the food world, are presented annually in early May at Avery Fisher Hall at Lincoln Center. Chefs put on their finery and celebrate achievement in the culinary arts.

Sherry shared her insights on being both a presenter as well as an award recipient at The Beard Awards. She recounted a very funny story about what was going on backstage when celebrated French chef Jacques Pepin (Trustee Emeritus of The James Beard Foundation) announced her name from the stage for her first Beard Award in 2002 for “Outstanding Pastry Chef.”

Play