Show 252, December 16, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen, formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Newly published from their Executive Chef, Victor Avila, is the handsome coffee table cookbook, Spaghettini: From Our House To Yours. seal-beach-continues/”>Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic tropical Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as Iron Chef Showdown. Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

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

Play

Show 252, December 16, 2017: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and generously gave away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

 

Play

December 16: Mimi Chen, Spaghettini, Pantai Inn, Michael Hung, Ted Hopson, Meathead Goldwyn

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Mimi Chen, Commis, Team USA 2019, Bocuse d’Or International Culinary Competition
Segment Three: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part One
Segment Four: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part Two
Segment Five: Hotelier Laurnie Durisue, Pantai Inn, La Jolla
Segment Six: Executive Chef Michael Hung, XO on Beverly, Los Angeles & Ardour Hospitality
Segment Seven: Executive Chef / Proprietor Ted Hopson, The Bellwether, Studio City
Segment Eight: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Now an enticing preview of this Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as “Iron Chef Showdown.” Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

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

Mimi ChenIn our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

On November 9th in The Palazzo Ballroom at The Venetian / Palazzo Resorts in Fabulous Las Vegas the spirited competition for the Team to proudly represent Team USA 2019 was held. Each finalist team had 5 hours and 35 minutes to prepare an exquisite meat recipe (Snake River Farms American Wagyu Whole Bone-In Rib Roast) presented on a platter as well as a Norwegian Seafood Steelhead Trout creation individually plated. Mimi was the Commis for the victorious team headed by Executive Chef Matthew Kirkley, ex-COI.

Both Chefs Matthew and Mimi will now train intensively for the next year in preparation for the Bocuse d’Or in Lyon.

Cary Hardwick of SpaghettiniNext year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch.

Since 1988, this visionary partnership has created a unique blend of taste and entertainment in Southern California. Leading Southern California restaurateurs Laurie Sisneros and Cary Hardwick have realized a meeting place for L..A and Orange counties in their award-winning restaurant – Spaghettini Fine Dining and Entertainment.

Located just off the 405 Freeway at Seal Beach Blvd., Spaghettini features exceptional Northern Italian cuisine and top name entertainment.

Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

The Spaghettini vision has fueled decades of continuous growth. As a result, this has created a staff of long term, dedicated professionals. Employees have extensive food and wine training, including hosted trips to Italy and the California wine country. Spaghettini is open for lunch and dinner, and is also the home of the Legendary Sunday Brunch. In addition to outstanding food and service, Spaghettini is committed to excellence on the entertainment side of the business.

Just out for the Holidays is Spaghettini’s 2nd cookbook, From Our House To Yours by Executive Chef Victor Avila.

…“Twenty-seven years later I’m the Executive Chef at Spaghettini and I absolutely love my job. Spaghettini is more than just a place to work, it is a family that includes not only the employees, but also our customers. For this reason our new cookbook has been a true labor of love for me. I was excited to put together recipes from many of our most popular dishes, while keeping in mind that these recipes need to feed four, not 400! They have all been thought out with the home cook in mind and I love that you will be able to enjoy a taste of Spaghettini in your own home. Enjoy!”

~ Chef Victor Avila

Laurnie DurisoeSet along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic Balinese motif.

Ranked as the top hotel in La Jolla by TripAdvisor’s readers, Pantai Inn’s distinct guest accommodations blend a unique Balinese-inspired decor with luxurious comforts and contemporary conveniences. The relaxing oceanfront retreat offers lush gardens, soothing water features and an inviting courtyard and firepit to stimulate the senses. The Pantai experience is further complemented by the warmth and authenticity of the Inn’s extraordinary guest service.

Upon entering the Pantai grounds, guests are swept away by the beauty of the lush, manicured gardens and authentic Balinese statues, offering a sense of tranquility in the heart of La Jolla. The coral stoned courtyard is lined with plumeria, hibiscus-filled greenery and soothing water features while the sun shines brightly overhead. Guest accommodations provide authentic Balinese-inspired design along with custom-made furnishings and original artwork imported directly from Bali.

There is a chef-prepared deluxe breakfast each morning with a daily changing menu. It’s served in a two-level, handsomely appointed gathering room with an ocean view. A nice touch is the complimentary on-site parking, a rarity in congested La Jolla where parking is typically at a premium.

Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Michael HungLocated in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax District, XO on Beverly delivers casual cuisine featuring a California-Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service.

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere.  His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In 2014, Michael moved to Los Angeles to open the multi-award-winning Faith & Flower.

Chef Michael Hung is our guest.

Ann Marie Verdi and Ted Hopson of the BellwetherWe know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as Iron Chef Showdown. Chef Ted fires up the burners in the “Italian Holiday Battle.”

In the first round for “The Chairman’s Challenge” he faces Detroit Chef Kate Williams with the “Secret Ingredient” being gingerbread. Then it’s on to the finals battling Iron Chef Alex Guarnascelli. The “Secret Ingredient” is The Feast of the 7 Fishes. The celebrity chef judges for “The Secret Ingredient Showdown” are Las Vegas’ Paul Bartolotta and Nancy Silverton (Mozza.)

The Bellwether is the debut restaurant and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand selected list of beer and wine.

We’re in “Iron Chef Showdown’s” Kitchen Stadium with Chef Ted to hear about the 2 parts of the unusual experience. Go Chef Ted!

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling. Be listening for your chance to win.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Mimi Chen, Commis, Team USA 2019, Bocuse d’Or International Culinary Competition
Segment Three: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part One
Segment Four: Cary Hardwick, Co-Founder, Spaghettini Seal Beach Part Two
Segment Five: Hotelier Laurnie Durisue, Pantai Inn, La Jolla
Segment Six: Executive Chef Michael Hung, XO on Beverly, Los Angeles & Ardour Hospitality
Segment Seven: Executive Chef / Proprietor Ted Hopson, The Bellwether, Studio City
Segment Eight: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Show 197, November 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Be listening for your chance next Saturday morning, Nov. 19th to win our VIP Brunch for 2 package at SideDoor on December 3rd at 10:00 a.m. SideDoor is graciously throwing us a party to celebrate the show’s 4th Anniversary. We’ll be broadcasting live from SideDoor that morning.

Now a provocatively tempting preview of Saturday’s full-measure 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 Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the bi-annual Bocuse d’Or International Culinary Competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

One of our favorite guests of 2016 is the always-opinionated Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer. His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but hugely practical tips for preparing the Thanksgiving feast.

Bravo’s “Top Chef” Season 10 alum Brooke Williamson and her husband/co-chef Nick Roberts have debuted in Playa Vista their 4th restaurant. It’s the fast-casual, Hawaiian-themed, street-food oriented, Da Kikokiko. Chef Brooke joins us to share the inviting aloha spirit.

Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The Marriott Resort CasaMagna has a resident Tequila Sommelier and a fascinating Tequila program. We’ll meet her. Bring on the aged Anejo.

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

Play

Show 197, November 12, 2016: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part One

Meathead GoldwynOne of our favorite guests of 2016 is Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer.

His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but practical tips for preparing the traditional Thanksgiving feast.

Let’s not stuff the bird in the traditional way. Instead, make mufflings (stuffing prepared and baked in muffin pans.) Also, so all parts of the turkey cook evenly on the grill butterfly or spatchcock the bird.

Play

Show 197, November 12, 2016: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part Two

Meathead GoldwynOne of our favorite guests of 2016 is Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer.

His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead now continues with some unexpected but practical tips for preparing the traditional Thanksgiving feast.

For accurate temperature control always use a digital thermometer. It’s much more reliable. AmazingRibs.com has a helpful buying guide with objective reviews.

For cooking the bird Meathead suggests smoking or grilling. This opens up critical oven space for baking pies.

What wood should you use to create the natural smoke flavor for the bird? Meathead tells you what you really need to know.

“Understanding is the first step in mastery. This book (MEATHEAD) explains the science of barbecuing and grilling in lay terms. Along the way, I use science to filter the hogwash, bust the myths, and take down the old husbands’ tales and canards passed along by pit masters whose rituals that have gone largely untested since that first forest fire.” Meathead Goldwyn – From the Introduction.

 

Play

November 12: Vincenso Loseto, Meathead Goldwyn, Brooke Williamson, Marriott CasaMagna

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris.
Segment Two: Chef Vincenzo Loseto, The Nomad, Ment’or BKB Foundation’s 2016 Young Chef Competition Winner
Segment Three: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part One
Segment Four: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part Two
Segment Five: Restaurateur, Chef and “Top Chef” Alum Brooke Williamson, Da Kikokiko, Hudson House, The Tripel and Playa Provisions
Segment Six: Tequila Sommelier Audrey Formisano, Marriott Resort CasaMagna, Puerto Vallarta

Now a provocatively tempting preview of Saturday’s full-measure 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 Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the Bocuse d’Or International culinary competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

One of our favorite guests of 2016 is the always-opinionated Meathead Goldwyn the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer. His new book is Meathead : The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but hugely practical tips for preparing the Thanksgiving feast.

Bravo’s “Top Chef” Season 10 alum Brooke Williamson and her husband/co-chef Nick Roberts have debuted their 4th restaurant in Playa Vista on the Runway. It’s the fast-casual, Hawaiian-themed, street-food oriented, Da Kikokiko. Chef Brooke joins us to share the inviting aloha spirit.

Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The Marriott Resort CasaMagna has a resident Tequila Sommelier and a fascinating Tequila program. We’ll meet her. Bring on the aged Anejo.

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

Vincenso Loseto of Team USA at the BOcuse D'orThe Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the Bocuse d’Or International Culinary Competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

Vincenzo’s winning presentation was Veal Tenderloin with Oyster Mushroom and Herb Mousseline. The judges included Daniel Boulud, Thomas Keller, Jerome Bocuse and Team USA 2015 alum, Chef Philip Tessier.

Since then Chef Vincenzo has staged at Noma in Copenhagen, one of the World’s most acclaimed restaurants. He was also just with Team USA in Lyon in advance of the 2017 Bocuse d’Or International Culinary Competition.

Chef Vincenzo will also preview the Bocuse d’Or 2017 Team USA VIP Experience. Talk about the ultimate gift for a very special foodie…

Meathead GoldwynOne of our favorite guests of 2016 is Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer.

His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead joins us with some unexpected but practical tips for preparing the traditional Thanksgiving feast.

Let’s not stuff the bird in the traditional way. Instead, make mufflings (stuffing prepared and baked in muffin pans.) Also, so all parts of the turkey cook evenly on the grill butterfly or spatchcock the bird.

For accurate temperature control always use a digital thermometer. It’s much more reliable. For cooking the bird Meathead suggests smoking or grilling. This opens up critical oven space for baking pies.

“Understanding is the first step in mastery. This book (MEATHEAD) explains the science of barbecuing and grilling in lay terms. Along the way, I use science to filter the hogwash, bust the myths, and take down the old husbands’ tales and canards passed along by pit masters whose rituals that have gone largely untested since that first forest fire.” Meathead Goldwyn – From the Introduction.

Brooke Williamson of Hudson House and TripelBravo’s “Top Chef” Season 10 alum, Brooke Williamson and her husband/co-chef Nick Roberts have just debuted their 4th restaurant in Playa Vista on the Runway. It’s the fast-casual, Hawaiian-themed, street-food oriented Da Kikokiko. It’s Family-friendly, too.

“When brainstorming ideas a few years ago for our next restaurant, we knew we wanted to open a Hawaiian spot, since we love Asian flavors and felt there was a need for good, authentic Hawaiian cuisine in Los Angeles that went beyond poké,” says Brooke and Nick. “It’s why Da Kikokiko also offers musubi and shave ice, since it gives guests variety and lets us have a bit more fun in the kitchen. There’s also a casualness, yet approachability to Hawaiian food, which we strive for at all of our restaurants, and the cuisine has loads of flavor but is still fresh.”

Created by Brooke and Nick, the menu lends itself to authentic island flavors with Asian influences, and makes for an ideal lunch, dinner, or beach trip snack. Celebrating one of Hawaii’s most popular street foods, Da Kikokiko offers musubi made traditionally with grilled SPAM on top of a block of rice, and wrapped with dried nori seaweed, plus innovative twists with contemporary protein and vegetable options like teriyaki chicken, yuzu kosho salmon, and sesame miso zucchini.

Customizable poké bowls are available with a variety of base mixes, proteins, sauces, and toppings to select from. ogonori, cilantro, and sesame, plus more.

To cap off the Hawaiian experience, guests can enjoy refreshing shave ice with housemade organic syrups like hibiscus-currant, mango-jasmine, yuzu, matcha, Kona coffee, and pineapple, along with toppings such as li hing mui (salty dried plum) powder and condensed milk. Making it extra indulgent, guests can also add a scoop of housemade vanilla and coconut ice cream, or lilikoi sorbet, from Brooke and Nick’s artisanal ice cream shop Small Batch, located inside nearby Playa Provisions.

For “Top Chef” fans please know Chef Brooke returns as an encore “Cheftestant” for Season 14 starting in early December.

Chef Brooke joins us to share the aloha spirit.

Audrey FormisanoGenuine Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The accommodating Marriott Resort CasaMagna in Puerto Vallarta’s Marina zone has a resident Tequila Sommelier and a fascinating on-site Tequila program. We’ll meet her. Bring on the aged Anejo.

CasaMagna has their own, on-property agave garden. CasaMagna Tequila (only available there) is distilled in five styles including Blanco, Joven, Reposado, and Anejo. They also offer over 114 different varieties of Tequila from other producers at the resort for the guests’ sipping pleasure.

Audrey hosts highly-rated Weekly Tasting Classes. These include colorful commentary on the mythical origins of the drink as well as the modern state of the tequila industry.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris.
Segment Two: Chef Vincenzo Loseto, The Nomad, Ment’or BKB Foundation’s 2016 Young Chef Competition Winner
Segment Three: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part One
Segment Four: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part Two
Segment Five: Restaurateur, Chef and “Top Chef” Alum Brooke Williamson, Da Kikokiko, Hudson House, The Tripel and Playa Provisions
Segment Six: Tequila Sommelier Audrey Formisano, Marriott Resort CasaMagna, Puerto Vallarta

Show 186, August 27, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP, Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For one very special night San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu to support Young Farmers at Maude with Chef Curtis. Curtis Stone and Dominique Crenn join us with the details fresh from an expedition at the Santa Monica Farmers Market.

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

Happy Labor Day Weekend !

Show 186, August 27, 2016: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling

Meathead GoldwynHe’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

The emphasis on this encore segment is Meathead’s take on grilling and smoking veggies. Meadhead goes Veghead ! Who knew…? Meathead takes us through his signature recipe for Grilled Marinara Sauce. Perfect for Eggplant Parmigiana.

The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
for succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food.

The resourceful founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
for succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food.

In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:

Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.

Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.

Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.

Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.

Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.

Play

August 27: Western Foodservice Expo, Corti Brothers, LA Loves Alex’s, Meathead Goldwyn, Tuxton China, The Taste, Curtis Stone

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Southern Hemisphere tasting and lots more, and how the public can sample some of the winning oils at the upcoming L.A. County Fair. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual L.A. Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD : The Science of Great Barbecue and Grilling . Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP. Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance the featured ingredient for August is the Plum. For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the details.

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

Western Foodservice ExpoThe largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. There will be over 8,000 attendees and 500 exhibitors. It’s for the trade, only.

It’s 3-days of menu trends, state of the art design and décor, and the best in business education.

Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad.

Caroline StyneThe event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer.

Joining host Suzanne Goin, Caroline Styne and David Lentz will be another stellar lineup of the nation’s culinary superstars. Returning chefs include Adam Perry LangGiada De Laurentiis, Michael VoltaggioApril BloomfieldNancy SilvertonChris BiancoDonald LinkJonathan WaxmanMichael Cimarusti, and Marc VetriThe founders also announce an outstanding group of first-time participating chefs – Derek DammannAarón SánchezFrank Stitt, Walter Manzke, Dominique Crenn, Timothy Hollingsworth and Ori Menasche. The event will also feature leading vintners and mixologists from around the country.

The day is filled with delicious foods from coast to coast, cocktails for a cause, a treasure trove of children’s activities, live and silent auctions of exclusive experiences and packages as well as the signature Alex’s Lemonade Stand manned by youth volunteers.

From its inception in 2010, the event has sold tickets to capacity and raised over $3.2 million for the Foundation’s efforts in funding research for childhood cancer treatment and cures. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendee Jimmy KimmelLena DunhamLaura DernJoe MantegnaTimothy Olyphant, Kirsten Vangsness and others – have become champions to the cause.

Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

Meathead GoldwynHe’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

The emphasis on this encore segment is Meathead’s take on grilling and smoking veggies. Meadhead goes Veghead ! Who knew…?

The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
for succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food.

In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:

Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.

Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.

Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.

Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.

Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.

Tuxton ChinaTuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Back in 1963 T.Y. Lam founded what came to be known as the world famous Chinese Ceramic Arts Import and Export Company. Due to his renowned reputation and the fact that the Chinese Government was privatizing factories, Mr. Lam took over a government factory in order to continue expanding his business. So in 1989 The Lynn’s Group (which currently makes chinaware for the retail industry) was formed in conjunction with his other business.

While the Lynn’s Group continued to grow, Mr. Lam recruited his children to help run the company and keep his legacy alive.  Eventually they opened offices in Hong Kong, China and the United States. While Lynn’s kept up the retail manufacturing, the company also began to manufacture for numerous well-known companies in the U.S. foodservice industry. This move led to the founding of Tuxton China Inc.

Three generations of the Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.

For more than a decade, Tuxton has been anchored by its core values of passionate dedication to customer service, excellence in product quality, high integrity, embracing innovation, and last but not least, a positive and humble attitude. These values, along with Tuxton’s dedication to its employees and customers, continue to drive the company to be the best in the industry.

In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program (C-CAP,) an extraordinary non-profit that transforms the lives of at-risk high school students through the culinary arts. In Los Angeles alone, C-CAP was able to work with 3,200 students in 22 schools and awarded over $765,000 in scholarships in the 2015-2016 academic year. There are also programs in Arizona, Chicago, New York, Philadelphia, Virginia and Washington D.C.

Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

Noelle CarterThe Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate epicurean pop-up and block party featuring the talents of chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

A panel of the Sunday Block Party hosted by Noelle Carter is “Waste Not Want Not : Sustainable Uses for Food Waste.” It’s at 12:45 p.m. on September 4th. on the Taste Bar Stage. Noelle is the moderator and Michael Flood of the Los Angeles Regional Food Bank is a panelist.

Curtis StoneChef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance, the featured ingredient for August is the Plum.

For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a spectacular benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the tantalizing details.

It’s been quite a year for Chef Dominique Crenn. She was named the World’s Best Female Chef by San Pellegrino’s World’s 50 Best Restaurants list. She was also nominated for a James Beard Award for Best Chef: West.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)