Show 211, February 18, 2017: Show Preview with Andy Harris & Chef Andrew Gruel

Now an enticing preview of this Saturday’s abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed indefinitely. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th & Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the deserving California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s the debut of “Mastering Kitchen Science 101” sharing practical, little known tips and tricks to use in the home kitchen.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the seemingly impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters (ex-per se) and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

 

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Show 211, February 18, 2017: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or! This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.” – Young Yun, Executive Director, ment’or BKB Foundation

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters (ex-per se), joins us to savor this tremendous achievement for the culinary arts in the United States.

Next for Chef Matt is securing a site for his own dream restaurant. It’s very preliminary but it could possibly be Northern California or Austin, Texas. We’ll keep you posted.

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Show 211, February 18, 2017: Young Yun, Executive Director, ment’or BKB Foundation

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States and also discuss the other programs ment’or sponsors and organizes to encourage young culinary talent and the Team USA competitors of the future.

Congratulations Team USA 2017!

Go Team USA 2019 !

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February 18: Anaheim White House, Fuggles & Warlock Craftworks, 4th & Olive, Mathew Peters and Young Yun

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Now an enticing preview of this Saturday’s  abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

Bruno SeratoChef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. It’s going to take time and over $1 million to restore. Insurance will not cover it all.

Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim.

VIP is from 5 to 8:00 p.m. with wine and beer included is a $75 donation.

General Admission is from 6 to 8:00 p.m. and is a $50 donation.

“The Anaheim White House restaurant has been severely damaged in a fire and will close indefinitely. The 1909 Colonial-style mansion was converted into a restaurant now owned by Chef Bruno Serato, who feeds pasta each night to 2,000 at-risk, disadvantaged children from the restaurant’s kitchen. He has done so for more than a decade.”

“Bruno is an Italian immigrant who came to the U.S. with $50 in his pocket and through hard work saved the money to open his restaurant 30 years ago. Bruno is known worldwide for feeding the children, finding housing for their families and helping at-risk youth land jobs in the hospitality field. He even mortgaged his own home during the recession to keep his charity work going.”

Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

Glen HuttonYou have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk of Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks.

“We try to invent styles, and nothing is done true to style”

The friendly Tasting Room at The Brewery also offers a variety of satisfying local street food specialties including samosas (beef, chicken and vegetable) and a cheese & onion pie.

We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50% make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.

Andrew and William GruelOur own Chef Andrew Gruel is thought to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

Did you know you can use baking soda to tenderize meat?

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or!  This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.”

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters,  joins us to savor this tremendous achievement for the culinary arts in the United States.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States.

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Show 209, February 4, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group

Golden Mike AwardNow an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s 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…

First our heartiest congratulations to our colleague, Jeane Blunt, the Assistant Production Manager here at AM 830 KLAA. She Produced The Golden Mike Award winning-segment (at the 67th Annual Golden Mike Awards Presentation) for Best Community Affairs Show (How CPR saves lives) with veteran on-air personality Tammy Trujillo.

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar first roosted at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Moulton, is back with us. Her new book is Sara Moulton’s Home Cooking 101 – How to Make Everything Taste Better.

We gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

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

Play

Show 209, February 4, 2017: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director

Team USA wins Hold at the 2017 Bocuse D'orWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Coach, Chef Philip Tessier, joins us now.

Team USA Coach Philip Tessier (who is also the Hestan Smart Cooking Culinary Director) is no stranger to the Bocuse d’Or. In 2015 he represented Team USA and was awarded the Silver Medal.

This was the first time in the (then) 28-year history of Bocuse d’Or that an American chef had been on the Victory Stand. Incredibly, only 9 points (out of a maximum of 2,000) separated Gold and Silver in 2015.

Previously from a field of 24 countries the USA had never placed higher than 6th.

 

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Show 209, February 4, 2017: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Gavin kaysenWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Vice President, Gavin Kaysen, joins us now. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis. On the way is the new Bellecour, on downtown Wayzata’s (Minnesota) Lake Street. It’s a French bistro which is a tribute to his French chef mentors over the years including Daniel Boulud.

Chef Gavin competed previously in the Bocuse d’Or in 2007 when he was the Executive Chef of El Bizcocho (now closed) in San Diego. This was way before the support network for Team USA from ment’or BKB Foundation was in place. He was pretty much on his own

Kaysen knows Chef Paul Bocuse, and shares some wonderful stories. You’ll learn the inspiring reason of why the America flag flies at Chef Bocuse’s landmark restaurant in Lyon.

 

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February 4: Gold Medalists Team USA from Bocuse d’Or, B. Toffee, Yardbird Southern Table, Sara Moulton

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Now an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s 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…

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

New for 2017 is Mesa’s (Costa Mesa) Chef’s Tables which will occur every Tuesday evening. Each month will host a unique musical inspiration and theme. Instead of only having one shot at experiencing Chef Niki Starr’s specialty menu, guests will have multiple opportunities to attend, and at a lower price. Chef Niki joins us with a preview of the February menu.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Mouton, is back with us. Her new book is Sara Moutlton’s Home Cooking 101 – How to Make Everything Taste Better.

We support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

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

Betsy ThagardAn award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers the ultimate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. At first she only shared it with friends as an anxiously anticipated Holiday Gift. Now it’s thoughtfully available to us all.

Today, B. toffee is growing nationwide with premiere placement at the country’s most noted gourmet markets and specialty stores. B. toffee is recognized as a superior quality product with its sophisticated, sleek packaging being described as a “crunchy perfection of sweetness” and has also taken a bite out of the corporate, and party favor market.

Most recently B. toffee received top GOLD honors for “Top Toffee” and “Best Packaging” by the Taste Awards in San Francisco, CA. Also awarded the “Official Toffee” at The Golden Foodie Awards-the highest Culinary Foodie Awards in Orange County, CA.

Demand has increased to the point where B. toffee has recently relocated to a much larger production and packaging facility. The product is still attentively made and packaged by hand in small batches.

“Sharing my B. toffee product with the world has been a dream come true, and I am so proud and honored by the partnerships developed over the past year,” said Thagard.  “The move to the new facility will allow B. toffee to continue to grow, and, in turn, dedicate more resources to a project close to my heart, the B. Giving Initiative, which, in conjunction with local charities, allows for B. toffee to impact the community in a positive way.”

Betsy is our guest.

John KunkelJohn Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. The motto is “Southern from Scratch,” a modern take on Southern fare.

Founded by John Kunkel, 50 Eggs, Inc. is a multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. Named Restaurant Hospitality Magazine’s “Coolest Multi-Concept Companies in the Land”, 50 Eggs, Inc. owns and operates the James Beard-nominated and award winning Yardbird Southern Table & Bar in Miami and Las Vegas, Swine Southern Table & Bar in Miami, and Spring Chicken in South Beach, Coral Gables, Fort Lauderdale, and the Miami International Airport.

50 Eggs, Inc. will open its first international location in 2017, Yardbird Southern Table & Bar at Singapore’s Marina Bay Sands. The brand’s first Latin concept, CHICA, will open at the Venetian Las Vegas in 2017 (in the former db Brasserie space). The menu is from acclaimed chef, Lorena Garcia.

John is here with all the details.

Sara MoultonChef Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re back in the kitchen with Chef Sara.

Andrew Gruel at the AM830 KLAA StudiosWe gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds

We aim to please…

Team USA wins Hold at the 2017 Bocuse D'orWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Coach, Chef Philip Tessier, joins us in the 1st Segment.

USA’s Team USA Vice President, Gavin Kaysen, joins us in thre 2nd Segment. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Show 201, December 10, 2016: Young Yun, Executive Director, Mentor BKB Foundation

Young YunYoung Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America.

“Our aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships and access to a Culinary Council of established mentors.”

Will get an update from Young on the Foundation’s busy year supporting Team USA for the upcoming Bocuse d’Or International Culinary Challenge in Lyon and Ment’or’s Young Chef and Commis Competition.

Ment’or is a charitable beneficiary of Ultimo – A Weekend of Excellence.

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December 10: Live from Lagasse’s Stadium at the Palazzo Las Vegas

Podcasts

Segment One: Daniel and Georges Daou, DAOU Vineyards & Winery
Segment Two: Young Yun, Executive Director, Mentor BKB Foundation
Segment Three: Mourad Lahlou, Owner / Chef, Mourad and Aziza, San Francisco
Segment Four: Paul Bartolotta, Executive Chef / Proprietor, The Bartolotta Restaurants
Segment Five: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming”
Segment Six: Emma Bengtsson, Executive Chef, Aquavit, New York
Segment Seven: Chef Curtis Stone, Maude in Beverly Hills & Gwen in Hollywood
Segment Eight: Chef Scott Pajak, Chef de Cuisine, Lagasse’s Stadium, The Palazzo Resort, Las Vegas

Ultimo A Weekend ExcellenceWe’re in fabulous Las Vegas on Saturday coming to you from the radio studio at Lagasse’s Stadium at The Palazzo on the fabled Strip.

We’re here for the 4th annual Ultimo: Le Grand Voyage, The Venetian’s and The Palazzo’s ultra-extravagant, dream food and wine weekend for 140 discriminating foodies. It’s so anticipated the food, wine and libation spectacular always sells out within a couple of days of being announced.

On to a tasty preview of Saturday’s show…

Ultimo: Le Grand Voyage shouts out for incredible wines. Each year The Grand Banquet is the stellar dining experience of the Weekend festivities with courses prepared by big-name celebrity chefs. Brothers Daniel and Georges Daou of DAOU Vineyards and Winery in Paso Robles will debut their Patrimony Cabernet Sauvignon at The Grand Banquet. We’ll uncork it with them.

Young Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America. Will get an update from Young on the Foundation’s busy year.

Considered by many as the pioneer of modern Moroccan cuisine in the United States, the James Beard award-nominated Mourad Lahlou (San Francisco’s Aziza and Mourad) never envisioned becoming a world-famous chef. Chef Mourad is one of the celebrity chefs preparing a course for The Grand Banquet of Ultimo Weekend at The Venetian. He’ll lift the lid on the tagine for us.

Paul Bartolotta of The Bartolotta Restaurants is a two-time, James Beard Award-winner for culinary excellence. He’s best known in Las Vegas for creating the memorable Bartolotta Ristorante di Mare at Wynn Las Vegas in 2005 which redefined high end Italian cuisine with seafood as its center. (Chef Paul is no longer associated with the renamed and repositioned restaurant as of the end of 2015.) Paul is our guest.

The Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, “Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

Aquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef there post by proprietor Hakan Swahn. We’ll hear Emma’s incredible story.

Melbourne-born Chef Curtis Stone now resides in Los Angeles. In addition to being all over Food TV (“Kitchen Inferno” and the upcoming “My Kitchen Rules” on Fox), Chef Curtis has the intimate Maude in Beverly Hills and Gwen (also a butcher shop) in Hollywood. Chef Curtis, also a participating chef in The Grand Banquet, joins us.

Scott Pajak is the Chef de Cuisine at the high-volume Lagasse’s Stadium at The Palazzo. He’s been with Emeril Lagasse since 2002 and was promoted to his current position in May of 2011. Bring on the kicked-up wings and we’ll talk hearty tailgate fare (and more) with Chef Scott.

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

Daniel DaouUltimo: Le Grand Voyage calls for incredible wines. Each year The Grand Banquet is the stellar dining experience of the Weekend festivities with courses prepared by huge celebrity chefs. Brothers Daniel and Georges Daou of DAOU Vineyards and Winery in Paso Robles will debut their Patrimony Cabernet Sauvignon at The Grand Banquet. We’ll chat with them.

DAOU Estate Collection wines are made from the finest vineyard blocks on Daou Mountain and aged extensively in hand-selected custom-crafted, new French oak barrels. These wines showcase the visionary talent of Winemaker Daniel Daou, and embody DAOU’s mission to produce first-growth Cabernet Sauvignon from the unrivaled terroir of DAOU Mountain.

DAOU Reserve Collection wines are made from premium fruit sourced from DAOU Mountain as well as select Paso Robles vineyards. Throughout the growing season, Daniel Daou is actively involved in the management of these vineyards to ensure the highest quality. These wines are distinguished by signature qualities of grace and structure.

Young YunYoung Yun is the Executive Director of the Ment’or BKB Foundation in New York, a charitable beneficiary of Ultimo Weekend. Ment’or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America.

“Our aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships and access to a Culinary Council of established mentors.”

Will get an update from Young on the Foundation’s busy year supporting Team USA for the upcoming Bocuse d’Or International Culinary Challenge in Lyon and Ment’or’s Young Chef and Commis Competition.

Mourad LahlouConsidered by many as the pioneer of modern Moroccan cuisine in the United States, the James Beard award-nominated Mourad Lahlou (San Francisco’s Aziza and Mourad) never envisioned becoming a world-famous chef. Chef Mourad is one of the celebrity chefs preparing a course for The Grand Banquet of Ultimo Weekend at The Venetian. He’ll lift the lid on the tagine for us.

The Marrakesh native immigrated to the United States when he was 20 years old to pursue a master’s degree in economics. Missing his country’s cuisine, Lahlou taught himself how to recreate versions of his favorite Moroccan dishes with local ingredients using his own inventive techniques. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets.

Chef Mourad’s strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California. “I’m not sure I would even call it a Moroccan restaurant anymore,” he says. Like his jet-black tattoos, Lahlou’s food and restaurants reveal a very personal story, one rooted both in San Francisco and abroad, and recount the memories that have inspired his life’s work.

Paul BartolottaPaul Bartolotta of The Bartolotta Restaurants is a two-time, James Beard Award-winner for culinary excellence. He’s best known in Las Vegas for creating the memorable Bartolotta Ristorante di Mare at Wynn Las Vegas in 2005 which redefined high end Italian cuisine with seafood as its center. (Chef Paul is no longer associated with the renamed and repositioned restaurant as of the end of 2015.)

Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around unbelievably good food and plenty of love. In 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants in Milwaukee. Paying homage to the family name, Ristorante Bartolotta opened in March of 1993. Embracing the culinary concept of “cucina rustica,” the restaurant offers simple, traditional Italian dishes using the freshest ingredients available.

In 1995, the company opened a second restaurant: Bartolotta’s Lake Park Bistro, a spacious, brasserie-style restaurant, focusing on casual and authentic French cuisine. After Lake Park Bistro earned a four-star review, Joe became Milwaukee’s first “eight-star general,” a restaurateur with two top-rated restaurants to his name. Lake Park Bistro was recognized in 2008 when Executive Chef Adam Siegel won the coveted James Beard Award for Best Chef Midwest.

Over the next two decades, The Bartolotta Restaurants added a variety of fine dining and casual concepts to its portfolio. Joe, Paul and The Bartolotta Restaurants family will continue to grow their lineup of distinguished Southeastern Wisconsin venues and look forward to potential expansion throughout the Midwest.

Chef Paul is our guest.

Ming TsaiThe Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

“Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.”

“Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale Universityearning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.”

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Emma BengtssonAquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef post there by proprietor Hakan Swahn.

Former Aquavit Executive Chef Marcus Jernmark recruited Bengtsson in 2010 to join the restaurant as Pastry Chef. Bengtsson quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience.

In October of 2015, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

We’ll hear Emma’s incredible story.

Curtis StoneMelbourne-born Chef Curtis Stone now resides in Los Angeles. In addition to being all over Food TV (“Kitchen Inferno” and the upcoming “My Kitchen Rules” on FOX), Chef Curtis has the intimate Maude in Beverly Hills and Gwen (also a butcher shop) in Hollywood.

“My mum and granny taught me everything I know about food and cooking. My mum, Lozza, is a great cook, in particular a phenomenal baker, and I would watch her every move while she baked. I am very partial to her corn and bacon muffins so she makes these for me whenever I visit. I still call on her regularly for advice when I’m developing recipes – thanks Lozza!”

Curtis Stone is also the author of six cookbooks. The most recent title is Good Food, Good Life.

Chef Curtis, also a participating chef in The Grand Banquet, joins us.

Scott PajakScott Pajak is the Chef de Cuisine at the high volume Lagasse’s Stadium at The Palazzo. It sets the standard for Sports Bars in Sin City. He’s been with Emeril Lagasse since 2002 and was promoted to his current position in May of 2011.

Growing up in Lancaster, NY, Scott Pajak could often be found in the kitchen – cooking chicken noodle soup and sauces with his grandparents, or helping his dad tend the grill and savoring the smoky aroma of barbecue.

While studying at UNLV, he worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.

In 2002, Pajak entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. Over the next 9 years, he would work in nearly every position in Lagasse’s kitchen, from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table.

Bring on the kicked-up wings and we’ll talk hearty tailgate food (and more) with Chef Scott.

Podcasts

Segment One: Daniel and Georges Daou, DAOU Vineyards & Winery
Segment Two: Young Yun, Executive Director, Mentor BKB Foundation
Segment Three: Mourad Lahlou, Owner / Chef, Mourad and Aziza, San Francisco
Segment Four: Paul Bartolotta, Executive Chef / Proprietor, The Bartolotta Restaurants
Segment Five: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming”
Segment Six: Emma Bengtsson, Executive Chef, Aquavit, New York
Segment Seven: Chef Curtis Stone, Maude in Beverly Hills & Gwen in Hollywood
Segment Eight: Chef Scott Pajak, Chef de Cuisine, Lagasse’s Stadium, The Palazzo Resort, Las Vegas