Show 201, December 10, 2016: Emma Bengtsson, Executive Chef, Aquavit, New York

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.

 

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Show 130, July 11, 2015: Chef Mark “Gooch” Noguchi, Mission Social Hall & Cafe, Honolulu

Mark NoguchiHawaii Chef Mark Noguchi is based on Oahu. He has been a previous guest on the show talking about the Hawaii Wine & Food Festival. (which he, again, will be part of in 2015.)

“I cook from an ‘aina based perspective. It’s important for us to know where our food comes from. It defines who we are. The awareness of this intimate connection keeps me grounded.” – Chef Mark Noguchi

His latest project is providing the food at the historic Hawaii Mission Houses with the Mission Social Hall & Café. It’s in Downtown Honolulu. It’s a lunch café that features healthy grab-n-go choices such as sandwiches, salads and soups along with contemporary Hawaiian food inspired by dishes of the 19th-century missionary era.

In June Chef Mark was part of the highly exclusive chefs’ group participating in the James Beard Foundation’s 7th Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York. The site was a 225-acre agricultural nonprofit’s farm.

This series of workshops provided the chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes.

Chef Mark Noguchi joins us to bring us up-to-date on his various efforts.

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Show 121, May 9, 2015: Francis Garcia and Sal Basille, “Pizza Masters”

Francis Garcia and Sal Basille“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. They represent the 5th generation of their families in the restaurant business.

Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.”

Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours. “The delicious Italian-American comfort food we all remember, love and crave, from the owners of the Legendary Artichoke Pizza.”

Fran and Sal are our guests.

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Show 121, May 9, 2015: Shake Shack’s Culinary Director, Mark Rosati

Mark Rosati of Shake ShackThe original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally.

Shake Shack debuted a large location on The Strip in Las Vegas late last December adjacent to New York-New York. A second location is planned for Summerlin. The Las Vegas Shack features over-the-top location-specific frozen custard concretes including All Shook Up which is vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar.

Immediately thereafter the Vegas launch there were persistent rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood at 8520 Santa Monica Blvd. at the corner of West Knoll Drive. The lot is some 22,500 square feet. The Shack will seat about 150 guests inside and there will also be an outside patio. On-site parking, too…

The architect will be Michael Hsu who designed their newly opened Shack in Austin, TX. They appreciate his “dynamic aesthetic” in design

Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood. He’s now off to London for the opening of their second store there.

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Show 106, January 17, 2015: Mixologist Dale DeGroff and Philip Dobard of SoFAB Institute

Dale DeGroffThe Museum of the American Cocktail (MOTAC), Golden State of Cocktails, and Dewar’s present “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard,” a very special edition of Touring the Cocktail: MOTAC Los Angeles. The presentation is set for Wednesday evening, January 28th at 6:30 p.m. at Casey’s Irish Pub in Downtown Los Angeles.

Dale DeGroff is a central figure in the craft cocktail revolution of the last 25 years. Hear how Dale became “King Cocktail,” how he went from L.A’s Hotel Bel-Air to New York’s Rainbow Room, why he and a group of like-minded craft cocktail pioneers established MOTAC, and colorful tales of events along the way.

Philip Dobard is Vice President of the SoFAB Institute, home of The Museum of the American Cocktail.

Enjoy classic standards performed live by Dale and Philip and sip signature cocktails featuring Dewar’s True Scotch and prepared from recipes by MOTAC Advisory Board members Julian Cox, Josh Goldman, Michael Neff, and Lesley Jacobs Solmonson. Admission includes a selection of gourmet appetizers courtesy of Casey’s Irish Pub.

This program encores in New Orleans at The Museum of The American Cocktail on February 5th.

Both Dale DeGroff and Philip Dobard join us to preview the intriguing “King Cocktail in Story and Song.”

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Show 102, December 20, 2014: Cathy Thomas, CathyThomasCooks.com

Melissa's Fifty Best Plants on the PlanetCathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet.

Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited. One of her dining destinations was Gramercy Tavern with Michael Anthony as the current executive chef.

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Show 90, September 27, 2014: LUCKYRICE Night Market at The Cosmopolitan

Luckyrice Night MarketDanielle Chang, the founder of the series of LUCKYRICE Night Markets staged across the country, is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas set for Saturday, October 4th.

In 2014 LUCKYRICE has already visited New York, Los Angeles, and San Francisco.

“The LUCKYRICE Night Market at The Cosmopolitan of Las Vegas brings the flavors and sensations of Asian markets from Taiwan to Thailand to the Boulevard Pool. Join celebrity chefs from across the U.S. and Las Vegas as we recreate the celebratory chaos and delicious energy of the quintessential Asian night market experience with a distinctly cosmopolitan flavor.”

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Show 81, July 26, 2014: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

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July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

Luckyrice Night Market“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty Phillips of Pattys PizzaBack in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides products for commercial clients in over 30 states.

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

Robert Schueller of Melissa's World Variety ProduceWhat fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August.  First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits:  Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Show 79, July 12, 2014: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyOur inside “Man in Las Vegas,” Brock Radke, is back with us with a report on a handful of recent major restaurant openings on The Strip. Brock is the Food Editor for Las Vegas Weekly.

Brock weighs-in on DB Brasserie at The Venetian, Yusho at the Monte Carlo, and Guy Fieri’s Vegas Kitchen & Bar @ the newly renamed LINQ Hotel & Casino. He’s also excited about the opening of Mercadito, a popular Mexican restaurant from Chicago & New York known for their variations of street tacos located off The Strip at the Red Rock Resort.

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