Show 291, September 22, 2018: Robert Egger, L.A. Kitchen, Founder & CEO

Robert EggarL.A. Kitchen, a pioneering non-profit, is again rallying Angelenos to take a stand and participate in a city-wide party (October 5 to 7) to raise awareness and fight food waste, hunger and unemployment. Shared Plates is L.A Kitchen’s anti-gala, a weekend of dinner parties for good that invites thousands of Angelenos to sit around the table in their backyards, restaurants, businesses and schools across Los Angeles.

100% of the ticket sales help in feeding LA’s homeless and senior population, offering culinary job training to the formerly incarcerated or formerly homeless and towards diverting thousands of pounds of food that would have otherwise gone to waste.

Look for L.A. Kitchen branded packaged fresh food products at the food outlets at LAX. Sandwiches and salads…

Robert Egger, L.A. Kitchen Founder & CEO sets the table for us.

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Show 280, July 7, 2018: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing

Adam LevoeChef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer.

Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. Golden Road Pubs exist at Atwater Village, Grand Central Market in DTLA, Anaheim, LAX and, now, Sacramento.

The appealing Pub menus also offer Vegan options. This was a tradition going back to Golden Road’s Co-Founder, Tony Yanow, an experienced restaurateur who has since returned to growing his hospitality enterprise.

We’re breaking bread with Chef Adam.

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Show 193, October 15, 2016: Thomas O’Keefe, C.E.C, Executive Chef, Los Angeles Airport Marriott

Thomas O'KeefeWhen it comes to excitement in food and beverage a large, transient hotel property designed for the business traveler located near Los Angeles International Airport with 985 rooms probably wouldn’t be top of the mind. That assumption would be a mistake as Executive Chef Thomas O’Keefe of the LA Airport Marriott will reveal.

This is a busy Marriott airport property (55,000 square feet of meeting space) that Chef Thomas has made a destination for locals to dine at, too. His three full-service restaurants are JW’s Steakhouse, Latitude 33 (3 meals a day), and Champions Sports Bar. Chef Thomas makes it a point to buy locally when he can.

The beef at JW’s is local premium, true natural, from Brandt Farms. It’s corn fed beef, sustainably raised without hormones or antibiotics. Chef Thomas and his attentive front-of-the-house team built the business of JW’s by pleasing guests one table at a time and giving the locals a reason to come back.

Also all the LAX Airport Marriott restaurants are guest friendly when it comes to parking which can be a hassle around LAX. Diners get 3-hours of free parking with a restaurant validation.

We’ll get an unusual behind-the-scenes look at the kitchen happenings at the L.A. Airport Marriott.

 

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Show 129, July 4, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Happy 4th to all and thanks for sharing your Holiday Weekend with us.

We’re here for you…We can’t promise fireworks but we’ll do our level best to entertain you.

Now a mouthwatering preview of Saturday’s red-hot show. Our fireworks are always safe & sane. Bring on the apple pie…With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

TAPS Fish House & Brewery (Brea and Corona) has an impressive new location in Irvine at The Market Place. All the TAPS locations differ in design so you never have the feeling you’re dining in an impersonal, corporate restaurant. The environment offers fine dining and a more casual bar-lounge area. There is a comfortable patio, too. They are famous for their Sunday brunch and serve lunch, dinner and happy hour. Chef Andrew Monterrosa joins us with all the 411 on TAPS Irvine.

Downtown Las Vegas is not an easy market for independent restaurants.

You’re competing with all the dining options available in the large Hotels and must appeal to visitors, conventioneers, and the discriminating locals. Not an easy task. Shift Hospitality has overcome the obstacles with their highly successful MTO Café serving breakfast and lunch. They have recently opened a second branch in the Las Vegas suburb of Summerlin. It’s also open for dinner. Chef-Partner Johnny Church is our guest.

Think you’re heard everything you could possibly need to know about the benefits of the Mediterranean Diet? Think again…We’re diving into The Ultimate Mediterranean Diet Cookbook – Harness the Power of the World’s Healthiest Diet to Live Better, Longer written by international cooking expert Amy Riolo.

When we last chatted with Chef Ben Ford he was just about to open the relocated Ford’s Filling Station at L.A. Live in the JW Marriott Los Angeles. It’s breakfast, lunch and dinner with Sunday Brunch, too. We’ll get caught up with Chef Ben and hear about his newly initiated Whole Hog Dinner. It’s a feast for 6 to 8 people! Chef Ben suggests that you “fill up on all the good things in life.”

Our own resident Guest Host, Chef Andrew Gruel, is at it again doing the seemingly impossible. He just opened a new Slapfish at LAX on a super compressed timetable that required a lot of ingenuity (and long hours) to pull-off. Chef Andrew is in Palm Springs on a menu development retreat. We’ll catch-up with him.

Garagiste Festival: Urban Exposure produced by Garagiste Events, returns to Los Angeles on July 11th, with 50+ artisan ‘garagiste’ winemakers pouring over 200 wines in a new, and appropriately rock and roll, venue : the stunning art deco landmark, The Wiltern in Koreatown. A new element of the Festival is a first-time alliance with Artisanal LA that will see a mini pop-up of a sampling of their best artisan food producers offering tastes of their healthy, local, sustainable and delicious edibles.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceDon’t miss Guest Host Chef Andrew Gruel’s (he’ll be joining us a bit later in the show) new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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

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Show 129, July 4, 2015: Chef Ben Ford, Ford’s Filling Station at L.A. Live

Chef Ben Ford at the KLAA StudiosWhen we last chatted with Chef Ben Ford he was just about to open the relocated Ford’s Filling Station at L.A. Live in the JW Marriott Los Angeles. It’s breakfast, lunch and dinner with Sunday Brunch, too. There is also a Ford’s Filling Station at LAX.

We’ll get caught up with Chef Ben and hear about his newly initiated Whole Hog Dinner. It’s a feast for 6 to 8 people! Chef Ben suggests that you “fill up on all the good things in life.”

Situated in the lobby of the JW Marriott Los Angeles, the new Ford’s Filling Station L.A. LIVE is an evolution of chef and restaurateur Ben Ford’s original ‘gastropub’ concept, showcasing sustainable, regional cuisine. Drawing inspiration from the abundance of fresh produce and artisanal meats available through California farms, as well as his travels through the south and southwest, Chef Ford has created a menu that is a unique blend of west coast flavors and southwest influence.

An onsite smoker fired with a blend of apple, pecan and cherry wood lends exceptional tenderness and flavor to meats; while fruits and vegetables culled from regional farms enhance a carefully curated menu.

The cocktail program from innovative mixologist Dushan Zarin of New York’s famed Employees Only bar, is food-friendly and filled with classic libations, craft beers and farm-fresh savory cocktails.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts.

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Show 129, July 4, 2015: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew GruelOur own resident Guest Host, Chef Andrew Gruel, is at it again doing the seemingly impossible. He just opened a new Slapfish at LAX on a super compressed timetable that required a lot of ingenuity (and long hours) to pull-off. Kind of like walking into the Natural History Museum. Check out the photo on our Facebook (SoCal Restaurant Show) page.

The Irvine Slapfish debuts mid-month.

Chef Andrew is in Palm Springs on a menu development retreat. He’s testing recipes with a crew of colleagues. We’ll catch-up with him and, yes, find out what’s cooking.

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July 4: Taps Fish House Irvine, Johnny Church, Amy Riolo, Ben Ford, Andrew Gruel, Garagiste Festival

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Monterrosa, TAPS Fish House & Brewery, Irvine
Segment Three: Chef Johnny Church, MTO Cafes, Las Vegas
Segment Four: Amy Riolo, The Ultimate Mediterranean Diet Cookbook
Segment Five: Chef Ben Ford, Ford’s Filling Station at L.A. Live
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Doug Minnick, Co-Founder & Co-Producer – Garagiste Festival Part One
Segment Eight: Doug Minnick, Co-Founder & Co-Producer – Garagiste Festival Part Two

Happy 4th to all and thanks for sharing your Holiday Weekend with us.

We’re here for you…

Now, a mouthwatering preview of Saturday’s red-hot show. Our fireworks are always safe & sane. Bring on the apple pie…With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

TAPS Fish House & Brewery (Brea and Corona) has an impressive new location in Irvine at The Market Place. All the TAPS locations differ in design so you never have the feeling you’re dining in an impersonal, corporate restaurant. The environment offers fine dining and a more casual bar-lounge area. There is a comfortable patio, too. They are famous for their Sunday brunch and serve lunch, dinner and happy hour. Chef Andrew Monterrosa joins us with all the 411 on TAPS Irvine.

Downtown Las Vegas is not an easy market for independent restaurants.

You’re competing with all the dining options available in the large Hotels and must appeal to visitors, conventioneers, and the discriminating locals. Not an easy task. Shift Hospitality has overcome the obstacles with their highly successful MTO Café serving breakfast and lunch. They have recently opened a second branch in the Las Vegas suburb of Summerlin. It’s also open for dinner. Chef-Partner Johnny Church is our guest.

Think you’re heard everything you could possibly need to know about the benefits of the Mediterranean Diet ? Think again…We’re diving into The Ultimate Mediterranean Diet Cookbook – Harness the Power of the World’s Healthiest Diet to Live Better, Longer written by international cooking expert Amy Riolo.

When we last chatted with Chef Ben Ford he was just about to open the relocated Ford’s Filling Station at L.A. Live in the JW Marriott Los Angeles. It’s breakfast, lunch and dinner restaurant with Sunday Brunch, too. We’ll get caught up with Chef Ben and hear about his newly initiated Whole Hog Dinner. It’s a feast for 6 to 8 people! Chef Ben suggests that you “fill up on all the good things in life.”

Our own resident Guest Host, Chef Andrew Gruel, is at it again doing the seemingly impossible. He just opened a new Slapfish at LAX on a super compressed timetable that required a lot of ingenuity (and long hours) to pull-off. Chef Andrew is in Palm Springs on a menu development retreat. We’ll catch-up with him.

Garagiste Festival: Urban Exposure produced by Garagiste Events, returns to Los Angeles on July 11th, with 50+ artisan ‘garagiste’ winemakers pouring over 200 wines in a new, and appropriately rock and roll, venue : the stunning art deco landmark, The Wiltern in Koreatown. A new element of the Festival is a first-time alliance with Artisnal LA that will see a mini pop-up of a sampling of their best artisan food producers offering tastes of their healthy, local, sustainable and delicious edibles.

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

Andrew MonterrosaTAPS Fish House & Brewery (Brea and Corona) has an impressive new location in Irvine at The Market Place. All the TAPS locations differ in design so you never have the feeling you’re dining in an impersonal, corporate restaurant.

The stylish environment offers fine dining and a more casual bar-lounge area. There is a comfortable patio, too. They are famous for their Sunday brunch and serve lunch, dinner and happy hour.

The private dining room at the news TAPS Irvine accommodates 125 guests and features a handsome stone fireplace and large barn doors that slide open across an arched entry. A 1,800-square-foot, cigar-friendly patio with a full-service menu and cocktails seats 100.

TAPS is as well known for its quality cuisine served in generous portions as it is for award-winning, handcrafted ales and lagers. There is a critically acclaimed wine list, which includes 150 California-centric selections by the bottle and 20 wines by the glass.

The Irvine location has an impressive 24 taps – 14 of them for TAPS seasonal and signature ales and lagers. There are an additional four guest beers on draft selected by Brewmaster David Huls.

This is the first TAPS to showcase select meats and fish cooked on a J & R “Little Red Smokehouse” smoker. This Rolls Royce of smokers from Mesquite, TX is fueled by apple wood and cherry wood. It’s inspired by the smoker at sister restaurant, Lillie’s Q in Brea. A smoked prime rib is offered nightly. Rotating smoked fish offerings include trout, albacore, salmon, mussels and oysters.

Chef Andrew Monterrosa joins us with all the 411 on TAPS Irvine.

Downtown Las Vegas is not an easy market for independent restaurants.

You’re competing with all the dining options available in the large Hotels and must appeal to visitors, conventioneers, and the discriminating locals. Not an easy task.

Johnny ChurchShift Hospitality has overcome the obstacles with their highly successful MTO Café serving breakfast and lunch. They have recently opened a second branch in the Las Vegas suburb of Summerlin. It’s also open for dinner.

The MTO Cafes serve fresh comfort food in a highly personal, everyday atmosphere. The goal is to position the MTO Cafes as the locals’ neighborhood go-to.

Chef Johnny Church is the culinary talent behind MTO. Named 2014 Culinarian of the Year by the Nevada Restaurant Association, Chef Johnny is an up and coming star on the dynamic Vegas food scene.

His career path has taken him through Rick Moonen’s rm Seafood & Rx Boiler Room, Charlie Palmer’s Aureole at Mandalay Bay, Andre’s at the Monte Carlo, Alize at the Top of the Palms, Paris Las Vegas’ Eiffel Tower Restaurant and the former AJ’s Steakhouse at the Hard Rock Hotel. He was part of Bradley Ogden’s opening team at Root 246 in Solvang, CA. Earlier in his career he was chef for Gordon Ramsey’s “Kitchen Nightmares.”

MTO’s Chef-Partner Johnny Church is our guest.

Amy RioloThink you’re heard everything you could possibly need to know about the benefits of the Mediterranean Diet? Think again…

We’re diving into The Ultimate Mediterranean Diet Cookbook – Harness the Power of the World’s Healthiest Diet to Live Better, Longer written by international cooking expert Amy Riolo. It’s based on the science of the Mediterranean Diet Pyramid.

She gets right to the core of the Mediterranean lifestyle explaining what should be eaten, when it should be eaten, and why. Each recipe is complemented by “Mediterranean Tradition” – information on the history, culture, lore, and nutritional value of the dish and its ingredients.

Recent studies show that people who follow a Mediterranean diet were 47 percent less likely to develop heart disease – and the news gets even better. A Mediterranean diet works for all genders, all age groups, and regardless of overall condition.

Combined with the fact that the foods most common to the Mediterranean diet are easily available in the U.S. and Canada – and already number among our most popular dishes – make this diet plan perhaps one of the most effective, easiest to follow, and delicious. Rich in olive oil, nuts, beans, fish, fruits and vegetables, and even wine, The Ultimate Mediterranean Diet allows you to enjoy appealing food and good health.

Chef Ben Ford at the KLAA StudiosWhen we last chatted with Chef Ben Ford he was just about to open the relocated Ford’s Filling Station at L.A. Live in the JW Marriott Los Angeles. It’s breakfast, lunch and dinner with Sunday Brunch, too. We’ll get caught up with Chef Ben and hear about his newly initiated Whole Hog Dinner. It’s a feast for 6 to 8 people!

Chef Ben suggests that you “fill up on all the good things in life.”

Situated in the lobby of the JW Marriott Los Angeles, the new Ford’s Filling Station L.A. LIVE is an evolution of chef and restaurateur Ben Ford’s original ‘gastropub’ concept, showcasing sustainable, regional cuisine. Drawing inspiration from the abundance of fresh produce and artisanal meats available through California farms, as well as his travels through the south and southwest, Chef Ford has created a menu that is a unique blend of west coast flavors and southwest influence.

An onsite smoker fired with a blend of apple, pecan and cherry wood lends exceptional tenderness and flavor to meats; while fruits and vegetables culled from regional farms enhance a carefully curated menu.

The cocktail program from innovative mixologist Dushan Zarin of New York’s famed Employees Only bar, is food-friendly and filled with classic libations, craft beers and farm-fresh savory cocktails.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts.

Andrew GruelOur own resident Guest Host, Chef Andrew Gruel, is at it again doing the seemingly impossible. He just opened a new Slapfish at LAX on a super compressed timetable that required a lot of ingenuity (and long hours) to pull-off. The Irvine Slapfish debuts mid-month.

Chef Andrew is in Palm Springs on a menu development retreat. He’s testing recipes with a crew of colleagues. We’ll catch-up with him and, yes, find out what’s cooking…

Garagiste FestivalGaragiste Festival: Urban Exposure produced by Garagiste Events, returns to Los Angeles on July 11th, from 2 to 6:00 p.m. with 50+ artisan ‘garagiste’ winemakers pouring over 200 wines in a new, and appropriately rock and roll, venue: the stunning art deco landmark, The Wiltern in Koreatown. Proceeds from the non-profit festival will benefit Cal Poly Wine and Viticulture program. Tickets are available here.

A new element of the Festival is a first-time alliance with Artisnal LA that will see a mini pop-up of a sampling of their best artisan food producers offering tastes of their healthy, local, sustainable and delicious edibles.

“We have always felt that finding undiscovered winemakers is like discovering a new band in a club before they have a hit record, so The Wiltern’s rock and roll history is a perfect fit for these renegade, under-the-radar wine makers. Plus, it is a stunning place,” said Doug Minnick Co-founder of The Garagiste Festivals. “And, as our fans know, a really cool venue is an integral part of the garagiste experience. As always, we will have one-on-one interaction with the winemakers, an unmatched tasting range of amazing hard-to-find wines, a no-snobs-allowed atmosphere, and just plain fun.”

The Garagiste Wine Festivals, which first exposed the American garagiste movement, are among the most unique and influential wine events in the world. They are the only wine events that exclusively showcase ultra-premium, cutting-edge, micro-production commercial wineries that produce fewer than 1,500 cases (and many under 800) a year.

“Garagistes” is a term originally used in the Bordeaux region of France to denigrate renegade small-lot wine makers, sometimes working in their “garages” (anything considered not a chateau), who refused to follow the “rules,” and is now a full-fledged movement responsible for making some of the best wine in the world. The Garagiste Festivals were the first to shine a light on the American garagiste winemaker in 2011.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Monterrosa, TAPS Fish House & Brewery, Irvine
Segment Three: Chef Johnny Church, MTO Cafes, Las Vegas
Segment Four: Amy Riolo, The Ultimate Mediterranean Diet Cookbook
Segment Five: Chef Ben Ford, Ford’s Filling Station at L.A. Live
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Doug Minnick, Co-Founder & Co-Producer – Garagiste Festival Part One
Segment Eight: Doug Minnick, Co-Founder & Co-Producer – Garagiste Festival Part Two

Show 95, November 1, 2014: Chef Ben Ford

Chef Ben Ford at the KLAA StudiosChef Ben Ford officially earned his cooking credentials working at some of the country’s most established restaurants including the iconic Chez Panisse in Berkeley. He now oversees a growing collection of Ford’s Filling Station restaurants. The original Culver City restaurant will soon relocate to the JW Marriott at L.A. Live in Downtown Los Angeles and there is a branch at LAX.

In 2012 he won the prestigious Cochon 555 – L.A. top award for snout-to-tail cooking with dishes like pork belly Benedict with soft poached egg, Fresno chili and bacon hollandaise.

His impressive cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots, and lots, of people together to enjoy sumptuous feasts. Tapping into his childhood outdoor feasting memories, the book features step-by-step illustrated instructions for nine original menus with meals like a box-roasted spring lamb for 40, and a Cedar-planked Wild Sturgeon for 40 to 50 hungry guests.

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June 14: Ben Ford, Kuniko Yagi, Barbara Fairchild, Providence 9th anniversary, Belle Chevre

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Guest Host Kedric Francis and Producer Andy preview the show.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a profile of a big deal celebrity chef restaurant in London.

It’s the 9th Anniversary of Chef Michael Cimarusti’s and Donato Poto’s Providence in Hollywood. The Los Angeles Times’ restaurant critic, Jonathan Gold, recently named them the Number 1 establishment in his annual listing of the “101 Best Restaurants – 2014.”

One of the foremost goat cheeses available in the United States, Belle Chevre, is made in a tiny town located in northern Alabama. It’s quite a success story!

You’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

Hinoki & The Bird, hidden in a luxury high rise condo tower in Century City, features pan-Asian cooking. We’ll meet executive chef Kuniko Yagi.

Guest Host Kedric Francis has been doing some traveling up the Central Coast. Some inspired dining and lodging tips are on the way.

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

Barbara FairchildBarbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com, is back with us to share some inspired and practical travel tips. Also a mini-profile of dining at Gordon Ramsay in London.

Food journalist Barbara Fairchild is an editor, writer, speaker and sought-after consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Providence RestaurantCelebrate nine years of Providence

“June marks our ninth anniversary at Providence and we are on…well…Cloud 9! We would like to take this opportunity to thank you, our loyal guests, for your enduring support. “We feel so fortunate to be part of the ever-evolving Los Angeles food scene. At times, I look back and can’t believe it’s been nearly a decade. It feels like we just opened yesterday!”, says consummate host and co-owner of Providence, Donato Poto. In honor of this auspicious occasion, Providence is providing some incentive for you to celebrate along with us. Beginning on our May 28th reopening, we are offering our four-course tasting menu for $80 a person, during the entire month of June. We look forward to celebrating with you!”

The Los Angeles Times‘ restaurant critic, Jonathan Gold, recently ranked Providence as the Number One Restaurant in the annual Jonathan Gold’s 101 Best Restaurants 2014.

Providence was closed last month for about two weeks for a freshening of the dining rooms. The patio located off the main dining room was enclosed.

Tasia MalakasisAmerica’ most-awarded goat cheese, Belle Chevre, is lovingly made in small batches in the tiny hamlet of Elkmont, Alabama. It’s all hand-work.

Meet cheesemaker and proprietress, Tasia Malakasis

There is even an award-winning Belle Chevre cheesecake !

Goats’ milk is the most consumed milk on the planet.

Ben Ford of Ford's Filling StationYou’ve seen Chef Ben Ford on Andrew Zimmern’s “Bizarre Foods America” on Travel Channel and are probably familiar with his landmark Culver City Gastropub, Ford’s Filling Station. His new book is Taming The Feast: Ben Ford’s Field Guide To Adventurous Cooking.

The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”
“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”

“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”

Kuniko Yagi of Hinoki and the BirdHinoki & the Bird is an imaginative dining concept that pushes modern California cooking to vibrant new bounds. Taking cues from travels through the Silk Road, the restaurant serves as a colorful kaleidoscope where bright flavors, a healthy sensibility, and technique harmoniously collide. The Milo Garcia-designed indoor/outdoor space is housed on the ground floor of Related Companies’ luxury condominium tower, The Century.”

The Executive Chef of Hinoki & the Bird is Kuniko Yagi. Previously she was the sous chef at Sona and Executive Chef of Comme Ca in West Hollywood. She had no formal culinary training but the artistic drive was always with her.

In preparation for the opening of Hinoki & the Bird she traveled and conducted research in many of Japan’s top-rated Michelin–starred restaurants.

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair man about Orange County, Kedric Francis, did a little recent vacation swing down the Central Coast. Kedric spotlights the notable food and accommodations. Also some breaking OC restaurant news…

Podcasts

Segment One: Guest Host Kedric Francis and Producer Andy preview the show
Segment Two: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com
Segment Three: Donato Poto, co-owner, Providence, Hollywood, CA
Segment Four: Tasia Malakasis, Proprietress & Cheesemaker – Belle Chevre, Goat Cheese from Alabama
Segment Five: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part One
Segment Six: Executive Chef Ben Ford, Ford’s Filling Station, Culver City, CA Part Two
Segment Seven: Executive Chef Kuniko Yagi, Hinoki & The Bird, Century City
Segment Eight: Guest Host Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Show 64, March 8, 2014: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining with Michael Mina. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica and LAX recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

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