Show 255, January 6, 2018: Executive Chef Brendan Collins, The Wilshire, Santa Monica

Brendan CollinsWe last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service.

The transition is complete. The entire menu for lunch and dinner now represents Chef Brendan’s creations. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

“At Wilshire our menu has been developed by acclaimed Chef Brendan Collins around local, organic and seasonal ingredients taking advantage of our uniquely rich and diverse farmers’ markets. Dishes originate from a fusion of American and International influences presented in a simple and accessible style. We call this “New Urban Cuisine”, reflecting the modern sensibilities of supporting sustainable farming, enjoying sophisticated and excellent food, and gathering in a beautiful but casual atmosphere.”

“Wilshire is a neighborhood restaurant. We pride ourselves on friendly and attentive service, and look forward to welcoming you for lunch, dinner, or a cocktail sometime soon.”

Wilshire Happy Hour is in full swing from 3pm-7pm M-F and 5-8pm Saturdays. To cap off those long work weeks, the restaurant is serving $4-5 beers, $7-8 cocktails, $5-6 wine and a delicious array of bar bites starting at $6.

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Show 69, April 12, 2014: Owner/Chef Cathy Pavlos, Provenance in Newport Beach

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Show 67, March 29, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

DOMA, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

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Show 58, January 25, 2013: Roger Hayot, Executive Chef, J. Nichols Kitchen Continues…

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…

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Show 53, December 21, 2013: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill (Santa Monica, Los Angeles and Las Vegas) and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of eight craft beers is available on tap. Another eight hand-crafted beers are available in bottles.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

New is the Panini station. Also the wood-burning oven features an expanded menu of pizzas.

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