Show 235, August 5, 2017: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

They have a really tempting 3-course Cajun/Creole menu for DINE LBC valued priced @ $25. It’s 3-courses with an entrée choice of either Red Beans & Rice, Jambalaya, Chicken Creole or Southern Fried Pork Chops (plus two sides.)

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

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Show 110, February 14, 2015: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Continues…

Umi Sushi and Oyster Bar at Pechanga Resort and CasinoChef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings.

Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.

Three highly skilled Japanese sushi chefs (actually from Japan) are part of the culinary team. It’s an interactive and highly entertaining experience with the sushi chefs if you dine at the sushi bar.

There is a hint of the South on the menu, too. Look for gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.

A standout dish is the Bone Marrow Lobster with pear, tatsoi salad, celery root skordalia and black truffle vinaigrette.

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Show 63, March 1, 2013: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon Boudet is the co-owner and head chef for Dominick’s and Little Dom’s. He’s a proud native of New Orleans.

Each year Dominick’s and Little Dom’s celebrate Mardi Gras and Fat Tuesday in true Bourbon Street Style. On their menu are special cocktails, bites and of course, Jambalaya and red beans and rice. Chef Brandon explains the mysteries of the King Cake.

For more of the taste of the Big Easy know Crawfish boils are coming up on two Saturdays in May at Dominick’s.

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March 1: Brandon Boudet, Dean James Max, Mar Yvette, Donato Poto, Carlton McCoy, Robert Schueller, Cochon 555

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.
Segment Three: Executive Chef James Dean Max, James Republic, Long Beach
Segment Four: Mar Yvette, Lifestyle reporter, Fox 11 News & “Good Day L.A.”
Segment Five: Donato Poto, Partner, Connie & Ted’s, West Hollywood, and Providence, Hollywood
Segment Six: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO
Segment Seven: Jet Tila reporting on Cochon 555 Los Angeles

Chef Jet and Producer Andy preview the show.

Fat Tuesday and the craziness of Mardi Gras are next week We’ll tell you where you can get an authentic taste of New Orleans locally. You’ll meet the very hospitable Donato Poto, the co-owner of both Connie & Ted’s in West Hollywood and one of the finest, high-end seafood restaurants in the West, Providence. The Oscars are upon us. Mar Yvette, the Lifestyle Reporter for Fox 11 News, talks to us about what’s on the menu for the 2014 Oscars Governor’s Ball at Hollywood & Highland. This is Wolfgang Puck’s (and his teams) 20th year creating the dazzling menu for the Oscars! Also where the stars dine…

Eat LBC – Long Beach Restaurant Week kicks off on March 30th. Executive Chef Dean James Max of James Republic in Long Beach is with us to preview his menu. When it comes to elegant, destination resorts they don’t come more highly acclaimed than Little Nell in Aspen, Colorado. Carlton McCoy (an accredited Master Sommelier) is their 29-year old Wine Director. We’ll hear his inspiring story. Organic fruits and vegetables are top of the mind. Our resident Professor of Produce, Robert Schueller from Melissa’s, is back with an informative update on organics. Chef Jet was a Judge at last Sunday’s Cochon 555 – An Epic Heritage Pork Event at The Fairmont Miramar Hotel in Santa Monica. Jet takes us behind-the-scenes at this eagerly anticipated and highly competitive event that tours the country.

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

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon Boudet is the co-owner and head chef for Dominick’s and Little Dom’s. He’s a proud native of New Orleans.

Each year Dominick’s and Little Dom’s celebrate Mardi Gras and Fat Tuesday in true Bourbon Street Style. On their menu are special cocktails, bites and of course, Jambalaya and red beans and rice. Chef Brandon explains the mysteries of the King Cake.

Coming up in May are two Saturdays of crawfish boils.

James Republic combines modern sensibilities with old-world principles to afford a genuine gathering place for the neighborhood and a distinctive dining destination in the heart of Long Beach. Weekend brunch on the patio is a popular attraction for the locals.

James Republic is one of over 50 restaurants participating in EAT LBC – Long Beach Restaurant Week running from March 30 to April 5th.

The style of food at James Republic is what they call “modern California coastal” dining. The goal is to highlight the season’s vibrant, locally sourced bounty from both the land and sea.

Dean James MaxThe Chef and Partner is Dean James Max whose base is in Florida. His flagship is 3030 Ocean restaurant in Ft. Lauderdale. He has been nominated for James Beard Awards, has authored two cookbooks, and has the honor of cooking at The Beard Foundation in Manhattan regularly.

He now has restaurants in Columbus, Ohio; Grand Cayman; Cleveland; and Trumbull, CT.

In Los Angeles Chef Max is remembered as the owner/chef of Woodside in Brentwood in the late 90s. It was highly regarded and well-reviewed.

Mar YvetteMar Yvette is the Lifestyle Reporter for Fox 11 News right here in Los Angeles.

We’re talking about cuisine worthy of Oscar! For the 20th year Wolfgang Puck and his highly talented team of chefs and associates will prepare the exquisite menu for the 2014 Oscars Governor’s Ball held in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. We’ll preview the menu!

Think 1,250 Stone Crab claws for the 1,500 invited guests.

Mar also highlights some of the hidden restaurants in Los Angeles where the celebrities go to simply enjoy the great food and not be noticed! Mar points out that the celebs love the restaurants in luxury hotels. Think Culina Modern Italian at The Four Seasons Los Angeles at Beverly Hills.

Donato PotoDonato Poto is the ever-gracious, “Mr. Hospitality,” when it comes to seasoned restaurant General Managers on the volatile Los Angeles dining scene. He speaks three languages including Italian, French, and English.

In the mid 80s he was the GM of Piero Selvaggio’s Primi in West Los Angeles. At lunch this was the unofficial commissary for the senior executives, producers, writers, and actors & actresses at the nearby Twentieth Century Fox Studios. If you were anybody this is where you lunched. Talk about pressure…

Today Donato is a partner in both Connie & Ted’s in West Hollywood and Providence in Hollywood.

Connie & Ted’s was just selected as a Semifinalist for the James Beard Foundation Award for Best New Restaurant. His business partner, Chef Michael Cimarusti was also recognized as a semifinalist for The James Beard Foundation Award for Best Chef: West for Providence.

Donato’s other partner in Connie and Ted’s, Craig Nickoloff, founded the hugely successful Claim Jumper Restaurants.

The Little Nell is an acclaimed five star, five diamond luxury property in Aspen, Colorado. It’s Aspen’s only ski-in/ski out luxury hotel. The destination restaurant there is element 47 restaurant.

Carlton McCoyCarlton McCoy, a Careers through Culinary Arts Program (C-CAP) graduate, is the greatly admired Wine Director there. He is also a certified Master Sommelier, an incredibly elite group. He’s just 29.

Carlton will share with us his inspiring story of growing up in a rough area of Washington, D.C. (known as the “murder capital”) and finding his way (through hard-work) to the privileged affluence of Aspen.

“Growing up, there wasn’t wine on the table at my house, like in many black households,” Carlton said.” But wine is for everyone. Every time I approach a table or talk about wine, it isn’t coming from a place of snobbery or elitism. It’s about figuring out what people like, finding the right wine to appeal to our guests and ultimately having it enhance their experience at the table with friends and family.”

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident Professor of Produce, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics.

Melissa’s is the largest variety supplier of fresh organic produce in the USA.

All the varieties of organic Kale are the hot item in produce right now. Organic Pixie Tangerines (easy to peel and sweet) are leading the charge in fresh citrus.

The COCHON U.S. Tour events serve as a link to preserving heritage breed pigs by promoting breed diversity in communities nationwide. The coast-to-coast tour connects ranchers raising heritage breeds with top chefs known for whole animal utilization.

Jet Tila at Cochon 555The Los Angeles stop of the Cochon 555 tour was Sunday, Feb. 23rd at the Fairmont Miramar Hotel in Santa Monica. Five Chefs worked with five heritage pigs in an intense competition. Chef Ray Garcia of Fig Restaurant was the defending champion.

Our own Chef Jet Tila was a judge. He also cooked the heritage pig for the After Party (Cochon Late Night Asian Speakeasy.) The heritage pig was a Kune Kune (they like to feed on grass) from Rainbow Ranch Farm.

Jet will report on this year’s “Epic Heritage Pork Event.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.
Segment Three: Executive Chef James Dean Max, James Republic, Long Beach
Segment Four: Mar Yvette, Lifestyle reporter, Fox 11 News & “Good Day L.A.”
Segment Five: Donato Poto, Partner, Connie & Ted’s, West Hollywood, and Providence, Hollywood
Segment Six: Master Sommelier Carlton McCoy, Wine Director, Little Nell, Aspen, CO
Segment Seven: Jet Tila reporting on Cochon 555 Los Angeles

Show 19, March 2, 2013: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans

Liz WilliamsThe Southern Food and Beverage Museum will soon move into their new, spacious, and greatly expanded, facility in the next few months. Within the Museum is the prominent “Museum of the American Cocktail”.

In New Orleans : A Food Biography Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions.

The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

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March 2: New Orleans, Las Vegas and Laguna Beach foodies

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

It’s tempting food from New Orleans, Las Vegas, and Laguna Beach this week. Also a preview of an inspired Newport Beach Public Library Foundation series to teach kids about cooking.

elizabeth_m_williamsElizabeth (Liz) M. Williams is the founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming.

Her new book is New Orleans: A Food Biography.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

Rick Moonen of rm seafood in Las VegasRick Moonen of rm seafood at The Shoppes at Mandalay Place is one of those unusual celebrity chefs in Las Vegas with a namesake restaurant. Las Vegas is his home and he actually lives there.

Chef Moonen is recognized for his considerable talents in preparing seafood. He is also a pioneer in the sustainable seafood movement.

On Thursday evening, March 15th Chef Moonen will be joined by Chef Matthew Accarrino (former chef de cuisine of Restaurant RM) of SPQR in San Francisco to present a five-course, seafood lover’s meal (with wine pairings) to benefit Three Square Food Bank in Las Vegas.

Laguna Beach UncorkedThe 2nd Annual Laguna Beach Uncorked is set for Saturday, March 9th at the Laguna Beach Festival of the Arts grounds from 12:30 p.m. to 3:30 p.m. It’s an indulgent afternoon of tastings from 20 prominent Laguna Beach restaurants and 30 top wineries from around the world. Proceeds benefit CHOC Children’s Hospital in Orange County.

One of the founders of the festival, Nancy Milby, the Executive Director of Laguna Culinary Arts, Inc., will be with us to preview Laguna Beach Uncorked! An International Wine & Food Fest!

Brock Radke of Las Vegas WeeklyOur eyes and ears in Las Vegas, Brock Radke, is back with us. Brock is the Food and Web Editor for the Las Vegas Weekly there and a genuine insider.

Inspired by Bon Appetit’s newly announced 20 Most Important Restaurants in America, Brock put together his own list for Las Vegas. He joins us to discuss his picks.

Kids Cook is the first program in the new series, Making Memories for Children from the Newport Beach Public Library Foundation.

It’s a three-part culinary adventure under the expert direction of Jim Colombo, General Manager of Five Crowns in Corona del Mar. Jim is also an accomplished chef by training.

Making Memories for Children from the Newport Beach Library FoundationThe first session is on Sunday, March 10th in the garden at Five Crowns. It’s an introduction to a variety of fresh herbs, fruits and vegetables, followed by a hands-on lesson in preparing simple, delicious treats.

The program continues on March 17th and 24th.

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans”
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam