Show 247, November 11, 2017: Executive Chef Jason Fullilove, Barbara Jean, Los Angeles

Jason FulliloveExecutive Chef Jason Fullilove is back in a real restaurant space, Barbara Jean Los Angeles with elevated American Soul Food. He’s a bit hidden on the back patio of Melrose Avenue’s Melrose Umbrella Co. It’s dinner nightly and Brunch on Weekends.

He also oversees the Bar Bites menu at the adjacent Melrose Umbrella Co.

“Barbara Jean Restaurant is a celebration of American Soul Food. A cuisine that is imbued with the many cultures that make up this vast and diverse country. With a focus on the roots of African American cooking, it’s nutritional foundation and original applications: meats | offal | ancient grains | vegetables | fermentation | with a modern flair a presentation.”

Chef Jason has been a regular fan favorite on the Los Angeles dining scene. He also helmed a dinner series called RED at the Los Angeles County Museum of Art (LACMA) that garnered national attention. At RED he created tasting menus and course meals directly inspired by current art exhibits, live readings and the films of Stanley Kubrick and Danny Boyle.

We’ll catch up with the peripatetic Chef Jason.

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Show 39, September 7, 2013: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of the Patina Group’s Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joined us.

Martin is Los Angeles’ only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world. A water tasting of a flight of mineral waters at Ray’s will demonstrate there are different flavor characteristics of various mineral waters which, by definition, must come from a source.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol. It’s all done with a light touch and Martin is an amiable guide.

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September 7: Sake, Soy Sauce, Sriracha, Du-Par’s, Hawaiian Eats, Ray’s & Stark,118 Degrees

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

Host Jet Tila and Producer Andy Harris preview the show.

Also an intriguing dash of restaurant and food chat.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers, and fruit carving.

Randy ClemensRandy Clemens, noted food journalist and author of the best-selling Sriracha Cookbook and The Veggie-Lover’s Sriracha Cookbook, both from Ten Speed Press.

Randy was just in Thailand in Sri Racha in the Chonburi Province researching the unusual origins of Sriracha and shares this rich history with us.

Vernon Cardenas of State Social HouseExecutive Chef Vernon Cardenas oversees the kitchen at the just-opened State Social House on the fabled Sunset Strip. He has extensive experience cooking locally including his tenure as opening chef at Katana, also on the Sunset Strip.

Chef Vernon is an expert on all things Sake. He presents a overview course in Sake Appreciation 411.

Biff Naylor of Dupar'sBiff Naylor is a veteran restaurateur on the SoCal restaurant scene. He previously owned Tiny Naylor’s and Biff’s.

In 2004 Naylor came out of a brief retirement to purchase and revive the surviving Du-par’s Restaurants & Bakeries. The first location at The Original Farmers Market (opened in 1938) remains after a massive renovation and needed refurbishment. They are particularly well-known for incredible pancakes and house-baked fruit pies.

The Naylor Family represents three generations of career hospitality folks. Daughter, Jennifer, was the executive chef for many years at Wolfgang Puck’s Granita in Malibu. One of Jennifer’s key chefs is now the corporate executive chef for Du-Par’s. Most everything is made from scratch using premium ingredients.

If you sit at the counter at a Du-par’s you’ll see servers squeezing the fresh orange juice to order.

There is even a very busy Du-par’s in Downtown Las Vegas in the Golden Gate Casino & Hotel. They are famous for their ever popular “to-go” chilled shrimp cocktail which is actually a clever loss-leader designed to attract guests to the casino.

Soy SaucesJet Tila provides a useful tutorial on the types of soy sauce and their uses. There are differences in flavor and texture between Chinese, Japanese, Korean, and Thai soy sauces.

Light soy sauce, for example, does not have reduced salt. It’s actually saltier than the darker version.

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis the Executive Editor of both Coast Magazine and The Orange County Register Magazine is back with us with his regular travel segment.

Kedric is talking about a September craft beer cruise to Hawaii (Ensenada to Hawaii) as well as other upcoming craft beer cruises.

He also previews a new luxury Montage Hotel in Maui arriving in 2014.

From there it’s some standout travel options in Southern California.

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joins us.

Martin is Los Angeles only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol.

Jenny RossJenny Ross is the executive chef and proprietress of the 118 Degrees Community Cafes in Costa Mesa, Anaheim, and Laguna Niguel. The original location at The Camp in Costa Mesa recently celebrated its 7-Year Anniversary.

Chef Jenny characterizes her food as fresh, organic living cuisine.

The line of Jenny Ross Living Foods can be found pre-packaged in the grocery section of select Whole Foods Markets.

Her soon to be published 3rd cookbook is Healing with Raw Living Food.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes