Show 113, March 7, 2015: Show Preview with Producer & Co-Host Andy Harris

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning from our usual perch in the AM 830 KLAA Studios hidden away at Angel Stadium. Now a preview of today’s abundant show…

Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Bountiful selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse?

We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including ; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for with another round of useful wine education. What’s the new drama with natural corks in wine bottles all about ? What is a corked wine ? Kyle explains…

What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.

New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

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

On March 14th Kedric Francis, our always dashing “Man About Orange County,” is back in the guest host chair. Kedric is the Editor of Coast, the glossy, monthly lifestyle magazine.

Play

March 7: Dan Webber, Wine Exchange, Bel Air Bar + Grill, Jason Montelibano, Cheryl Forberg

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning from our usual perch in the AM 830 KLAA Studios hidden away at Angel Stadium. Now a preview of today’s abundant show…

Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Great selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse ?

We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another informative round of useful wine education. What’s the new drama with natural corks in wine bottles ? What is a corked wine ? Kyle explains…

What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.

New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

On March 14th Kedric Francis, our always dashing “Man About Orange County,” is back in the guest host chair. Kedric is the Editor of Coast, the glossy, monthly lifestyle magazine.

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

Don WebberWe’re back in Temecula this morning with Don Webber, the progressive and forward-thinking co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

“Cultivating Good is committed to Good, Clean & Fair food, which directly impacts our health and our planet. We accomplish this mission through: direct purchasing and solid relationships with farmers, ranchers, and food artisans; keeping alive our local family and farm heritage; growing our local economies; sustaining the local food shed in which we live and operate; educating our customers about our planet; and cultivating partnerships within our local business community.”

“Our Mission keeps us all in the good food conversation; at the table, working together as a team”

Kyle Meyer of Wine ExchangeOur resident (and always accessible) wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another round of genuinely useful wine education.

What’s the new drama with natural corks in wine bottles? Is a natural cork the best way to seal a bottle of premium wine? Is an artificial cork an acceptable alternative? What about a screw top ?

What is a corked wine ?

Kyle explains all…

Susan Disney LordWhat motivates someone who has the good fortune of being financially independent to buy a distressed restaurant property (with clear potential) with the goal of (hopefully) turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress here had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the thriving Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

The restaurant is located in a building built in 1947. Originally the Bel Air Farmhouse, it was also known as A Fine Affair for many years. In 1997 new owners renovated the building yet again and opened the Bel Air Bar & Grill. They smartly added the Express Coffee take-out in the back, and created a new, convenient neighborhood favorite.

By the time Susan Lord bought the existing restaurant in 2007 the building was in pretty bad shape. She ran the restaurant while she created the plans and obtained the needed permits to extensively remodel the building. The Bel Air Bar + Grill temporarily closed its doors in 2011 and reopened 18 months later in November 2012. Now there is a new, state-of-the-art kitchen, updated interior design, 35 new parking spaces, and the elegant and beautiful Sunset Room for private events.

The Express was rebranded as The Shack in the Back. It’s a convenient quick stop in the morning or afternoon for a cup of coffee, burritos with flair, salads and sandwiches. At night it’s the spot for a satisfying take-out dinner.

The design for the striking art glass entry was Susan’s concept, artfully executed by artist Amanda Weil. The images are photographs of bougainvillea blossoms picked just up nearby Bellagio Road.

The popular Express Coffee location in the back of the property was enhanced and rebranded as The Shack in the Back.

One of the design highlights of the interior is the decorative use of high quality original art on the walls which is constantly changing. It’s a program Susan originated with California Institute of the Arts. It’s a great association. Susan’s family was responsible for founding this respected and admired institution.

“Susan’s goal is to continue to run the Bel Air Bar + Grill and The Shack in the Back as a gathering spot, beloved by locals, a friendly place to have a business lunch or social dinner, or grab as sandwich and coffee. Additionally she hopes to make the Sunset Room the go-to spot for high-end events in West Los Angeles.”

Jason MontelibanoWhen we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013.

Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Fried Chicken and Biscuits dipped in Sriracha butter, Pork Belly Buns topped with homemade kimchi, Crusted Tuna and the Craft Burger. Chef Jason also maintains menu favorites that are Classics like the Cobb Salad, Mac & Cheese and a variety of Flat Breads.

Open for breakfast, lunch and dinner, Eats Kitchen & Bar is grounded in affordable prices and destined to be a go-to hangout for locals.

Cheryl Forberg RDNew York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.”

After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg, R.D. has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year. Cheryl also knows how to interpret that information to promote weight loss. We’ve all seen the amazing success of the hundreds of people she has helped “behind the scenes” at “The Biggest Loser” – and now the secrets and insights of one of the country’s top weight loss experts are shared in A Small Guide To Losing Big.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

Andy Harris, Cheryl Forberg RD and Linda Kissam“Cheryl knows that effective weight management is much more than just eating less. It means better food, better choices, better timing, better exercise and better balance. In A Small Guide To Losing Big, Cheryl gives it up – weight loss basics, nutrition tips, menu and recipes in an easy-to-use pocket guide.”

One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don’t have to sacrifice flavor to eat well and that eating well can change your life.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two

August 16: Eric Greenspan, CANstruction, Jason Grilli, LA Food and Wine, PigOut, KTown Night Market, Harlowe

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood

Guest Host Celebrity Chef Eric Greenspan of Foundation Hospitality Group and Producer Andy preview the show.

Besides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant, Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective. We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November.

The first Canstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

The Halos have an ace relief pitcher in Jason Grilli newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Rangers Ballpark in Arlington, Texas to talk about it.

The 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first –time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project.

The KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides. We’ll chat with the co-producer and one of the young founders of the participating Seoul Sausage Co.

Meet Mixologist Chris Amirault of Harlowe, a new bar that’s attracting a lot of attention in West Hollywood. Even his standard cocktails are very special. Chris also creates unusual draft and bottled cocktails.

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

Eric GreenspanBesides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective.

We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November. Look for Chef Eric on the next two Tuesday evenings in prime time as a chef competitor on NBC’s “Food Fighters” hosted by Adam Richman. In October Chef Eric will part of the celebrity chef episode of Food Network’s Cutthroat Kitchen hosted by Alton Brown.

Canstruction Long BeachThe first CANstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

Four teams comprised of five prominent local architectural and engineering firms will transform thousands of cans of food into larger than life artistic masterpieces. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of edible canned goods totaling over 7,000 lbs.

The completed structures will be on display to the public from August 22nd through September 2nd.

CANstruction was founded in 1992 to help promote the design community and raise food donations for hunger relief efforts. CANstruction events have been held in over 140 cities worldwide donating over 15 million pounds of canned foods to alleviate the concern of hunger and malnutrition.

Jason GrilliThe Halos have an ace relief pitcher in Jason Grilli, newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Globe Life Park in Arlington, Texas to talk about it.

Grilli, and partners, are also the Pittsburgh franchisees for the rapidly growing Tom+Chee. This is a grilled cheese and tomato soup shop for the kid at heart. The restaurants mix classic comfort food with fresh ingredients, healthy alternatives, and a flare for the unexpected. In addition to the regular menu there are lots of daily specials.

David BernahlThe 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first–time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The star-studded lineup of chefs at LAFW will also include Food & Wine Magazine Best New Chefs, James Beard Award winners, iconic personalities within the culinary arena, as well as Food TV personalities (Scott Conant, Iron Chef Masaharu Morimoto, Michelle Bernstein, Michael Chiarello, Nancy Silverton, David Kinch, Michael Cimarusti, Jonathan Waxman, and more.)

Founder David Bernahl of Coastal Luxury Management is our guest.

3rd annual PigOut in Costa MesaThe 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario (Noguchi Gardens) in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project. Only 25 of these special pigs are in existence.

Chef Mike Puglisi (ex-Thomas Keller’s Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in Santa Ana will be performing a pig deconstruction demonstration.

Koreatown Night MarketThe KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides.

Seoul Sausage Co., the Season 3 winners of Food Network’s “Great Food Truck Race,” are curating the all-star mobile culinary experience. The 20 food truck lineup includes fan favorites such as Coolhaus, Slangin Corea, and Fluff Ice.

We’ll chat with the co-producer Danny Park and Yong Kim, one of the young founders of the participating Seoul Sausage Co.

Chris AmiraultMeet Mixologist Chris Amirault of Harlowe, a new bar that’s already attracting a lot of attention in West Hollywood. He’s the Head Barman there. This is from the 1933 Group (Oldfield’s Liquor Room and Sassafras.)

Even Chris’ standard cocktails are very special. Chris also creates unusual draft and bottled cocktails. Also of note are the carafe cocktails and the shared punch bowls.

Not easy to order a libation these days with all the tempting options!

“Give me a bottle of bourbon & half a chicken and I’ll take over the world.”

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood

January 25: South Coast Collection, Carla Hall, Roger Havot, Sanford D’Amoto, Chefs to the Max

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

On Friday morning, January 31st catch Chef Jet on NBC’s “Today Show” in the 9:00 a.m. hour PST. He’s sharing his recipe for Peking Duck Sliders for Chinese New Year and The Big Game!

ABC’s “The Chew’s,” Carla Hall, is back with us talking about the very special Culinary Concert she is doing at Zov’s Bistro in Tustin on Sunday, February 9th to benefit the scholarship fund of The James Beard Foundation. “Hootie Hoo”…You’ll meet Sandy D’Amato, a kid from Milwaukee, who grew up to become one of the most outstanding chefs in America. Chef Roger Hayot joins us. You may not know his name but you really should. In the 90s Chef Roger had one of the most acclaimed restaurants in L.A. Now he’s quietly making waves again at a hidden gem of a neighborhood place in Marina del Rey.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

The first Saturday of last October we were live at South Coast Collection (SoCo) and The Mix in Costa Mesa for the first Patchwork Show: Edible Edition.

Anais TangieWe showcased the growing collection of outstanding boutique food businesses and restaurants there. The SoCo and Mix’s Marketing Coordinator, Anais Tangie, joins us to talk about the new additions and what’s soon on the way. Think handcrafted artisanal chocolates and also a one-of-kind cocktail education and tools-of-the-trade store owned by a master bartender…

Carla HallFood fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Last month “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla is being honored by Zov Karamardian of Zov’s Bistro in Tustin at her Culinary Concert to benefit the James Beard Foundation on Sunday, February 9th.

That Sunday Carla and Zov will conduct a highly entertaining, interactive cooking class for the guests followed by a lavish lunch. Carla will be available to sign copies of her book and interact with the guests. It all starts at Noon.

Pastry Chef to the Stars and a multiple James Beard Award-winner, Sherry Yard, is the celebrity MC.

For more info and to make reservations please call 714.838.8855 ext. 21

Carla is represented in Saveur’s 100 which is the current January/February issue. Item 13 on the list is Carla’s suggestion of Lemon Olive Oil.

Roger Hayot of J. Nichols KitchenIn 1987 the Authentic Café opened on Beverly Blvd. near CBS’s Television City in the Fairfax District of Los Angeles. It was the inspiration of Chef Roger Hayot who was mentored by his prior employer, David Overton, the creator of The Cheesecake Factory. It was initially a small place and from Day 1 they had lines of patient guests out the door…Eventually they expanded into the space next-door to accommodate the strong demand.

Roger’s always intriguing menu was inspired by the cuisines of the American Southwest, Latin America, Asia, and the Mediterranean. He used authentic global ingredients which was unusual at the time. Thai fish sauce was one of his regular ingredients. The exotic appeal of his cooking was always balanced by its hominess.

He had the honor of cooking at The James Beard Foundation in New York.

There is a new chapter to Chef Roger Hayot’s inspirational cooking story in Los Angeles so we continue.

Mezze Plate at J. Nichols KitchenIn 2012 Roger moved into the Executive Chef position at J Nichols Kitchen in Marina del Rey. This originally opened as Nichols Family Restaurant in 1974 as a friendly, neighborhood coffee shop with reasonable prices and big portions. When the founders’ son and daughter took over the operation they faced a dilemma. The retail center they were in was about to undergo a major renovation (and upscaling) and their clientele was aging and the younger crowd wasn’t patronizing them. The Nichols made the tough decision to remodel and reposition themselves as a destination neighborhood restaurant with more serious food and no snootiness. That’s a major transition…

The first 6 months of the new concept was a bit rocky. The seniors didn’t like the new menu or pricing and the Millennials thought it was still a coffee shop. A lot of guest confusion…Chef Roger joined the team in progress with the mission of improving the food and consistency. Over the last 18 months that has happened and the successful transition accomplished! A great turnaround story…

Virtually everything is now made from scratch from the pizza dough (3-day process) to the fruit preserves served at breakfast. Chef Roger takes the time to make his own biscuits (very popular) as well as flavorful premium sausages. He has his own smoker. All the desserts are house-prepared. The novel Greek Yogurt Cheesecake is perhaps Chef Roger’s tribute to The Cheesecake Factory. It’s light, has a graham cracker crust, crushed pistachios, and a honey drizzle. Yum…

Sanford D'AmotoGood Stock: Life on Low Simmer was written by Sanford “Sandy” D’Amato, one of America’s most respected chefs and restaurateurs. It is a special memoir of a life in cooking that weaves more than 80 recipes and both personal and food photos in a beautiful and engaging way.

Chef D’Amato tells his life story in brief episodes that are keyed to more than 80 of this James Beard Award-winning chef’s favorite recipes.

Sanford, the restaurant D’Amato opened in his native Milwaukee in 1989 (in the space that once housed his grandfather’s grocery store,) has long been one of the highest rated restaurants in America.

D’Amato and his wife, Angie, currently split their time between Milwaukee and their mini-farm in Hatfield, MA, where they are preparing to open a cooking school (also called Good Stock.)

If you really want to understand what it takes to be a successful, career executive chef this is the book for you. It’s also highly entertaining and a fascinating read. Chef Sandy’s encounters with the legendary Julia Child over the years are priceless.

Max JacobsonMax Jacobson is a serious food journalist who relocated to Las Vegas from Southern California in 1999 to cover the burgeoning dining scene there. Southern Californians remember his coverage of the Orange County dining scene for The Los Angeles Times. He is currently Vegas Seven’s restaurant critic. His colleagues have great respect for him.

Two days before Christmas 2013, Jacobson was struck by a hit-and-run driver while he was in a crosswalk. He sustained severe brain trauma from the accident. He remains hospitalized in serious condition and his prognosis is uncertain.

Chefs to the Max benefit for Max Jacobson at RX Boiler RoomIn true hospitality industry fashion a group of prominent, celebrity chefs have joined together to launch the Chefs to the Max fundraising series to assist with Max Jacobson’s horrendous medical expenses.

The first dinner was January 19th at Chef Rick Moonen’s Rx Boiler Room at Mandalay Place on the Las Vegas Strip. The evening raised an impressive $275,799.

Fellow Las Vegas-based food journalist, Al Mancini, joins us to talk about the Chefs to the Max benefits and working with Max. Al and Max collaborated (with a third Las Vegas-based restaurant writer) on the three editions of the very popular Las Vegas dining guidebook series, Eating Las Vegas.

Republique Restaurant in Los AngelesLet’s talk food…Chef Jet and Producer Andy share some of their recent dining adventures.

Jet has experienced the much talked-about Republique with Walter Manzke and Chef Margarita Manzke behind the stoves at the former Campanile space. Andy has dined at Downtown’s Orsa & Winston, the new fine-dining spot from Josef Centeno (Bar Ama & Baco Mercat.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Show 10, December 22, 2012: American Style Maven Nathan Turner

Holiday Cakes created by Nathan TurnerNathan Turner joined us from New York where he was on the “Today Show” earlier in the week. His base is in West Hollywood.

Nathan’s new book is, Nathan Turner’s American Style : Classic Design & Effortless Entertaining from Abrams.

Nathan shared his best tips for decorating the Holiday Table at various levels of complexity.

Play