Show 197, November 12, 2016: Restaurateur, Chef and “Top Chef” Alum Brooke Williamson, Da Kikokiko, Hudson House, The Tripel and Playa Provisions

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

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

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

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

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

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

Chef Brooke joins us to share the aloha spirit.

Play

Show 111, February 21, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is <The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

Don’t forget…OC Restaurant Week is March 1st to 7th.

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

Play

Show 111, February 21, 2015: Chefs Brooke Williamson and Nick Roberts, Playa Provisions

Brooke Williamson and Nick RobertsPlanned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th year!

This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event.

Past Food Fare Chefs of The Year will also be represented by Celestino Drago’s Drago Centro, Suzanne Goin’s A.O.C., Lucques and Tavern, Joe Miller’s Joe’s Restaurant, Susan Feniger’s and Mary Sue Milliken’s Border Grill and Alain Giraud’s Maison Giraud.

Chefs Brooke Williamson and Nick Roberts are our guests to provide the 411 on the upcoming Food Fare.

Play

February 21: Andrew Gruel, Margarita Martinez, Spago Las Vegas, Brooke Williamson, Nick Roberts, Artisan Uprising, El Segundo Brewing, Europa Vlillage

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook : Simple, Wholesome Dishes from America’s Best Dairy Farms. More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

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

Margarita MartinezChef Margarita Martinez hosts the Emmy-award winning New England travel and food series “Neighborhood Kitchens” on WGBH (PBS.) She loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen and share with others. She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.

The American love affair with fresh, flavorful ingredients goes well beyond vegetables. When it comes to milk, cheese, and yogurt, the Cabot Creamery, home of the “world’s best cheddar” and other award-winning dairy products, is recognized across the country as the best in its class. The Cabot farmers that comprise the 1,200-strong dairy cooperative, employ techniques that have been honed over decades using their exceptional quality milk.

The Cabot Creamery Cookbook is an honest-to-goodness collection of recipes and stories from real dairy farmers, who have always understood that good food begins with great ingredients. This rich collection of 150 irresistible and easy-to-follow recipes, ranging from appetizers to desserts and everything in between, will tempt the palates of home cooks everywhere and be a go-to gift for anyone who loves simple, delicious and wholesome food.

More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Eric KleinExecutive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had his share of working pressure-packed Oscar nights there and at The Governors’ Ball.

Wolfgang Puck has been associated with serving food at the Oscars for 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Chef Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland.

One of the official desserts, an Apple Millefeuille with brown butter sauce and apple cider jelly, will be on Chef Eric’s menu, too. Every lucky guest will leave with a special chocolate Oscar painted with edible gold (originally created by Chef Wolfgang’s former executive pastry chef, Sherry Yard.) The guests at the official Governors Ball in Hollywood receive the same coveted keepsake!

Chef Eric Klein is our guest.

Brooke Williamson and Nick RobertsPlanned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th year!

This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event.

Past Food Fare Chefs of The Year will also be represented by Celestino Drago’s Drago Centro, Suzanne Goin’s A.O.C., Lucques and Tavern, Joe Miller’s Joe’s Restaurant, Susan Feniger’s and Mary Sue Milliken’s Border Grill and Alain Giraud’s Maison Giraud.

Chefs Brooke Williamson and Nick Roberts are our guests to provide the 411 on the upcoming Food Fare.

David and William Vondrasek Specializing in very limited production, ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family.

“Originally inspired to try out what we had learned from our grandfather and our (Italian) heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.”

“This is handcrafted wine two people can make. Unfiltered and un-stripped, our wines present some sediment in the bottle that we believe enhances the overall texture and ability for the wines to develop and age for years to come. Our wines are unique, they are what we like, and while quality of this scale has a broad appeal, it cannot be mass-produced, It is a true Artisan product.”

Current releases (very limited) are a Rose of Merlot, Merlot, Malbec and Petit Sirah.

We are joined by the Vondrasek Brothers.

Hammerland by El Segundo Brewing CompanyThe kickoff event for always eagerly anticipated San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold!

“This competition which is in its 15th year, included 63 Double IPAs mainly from California, and all of them are in the best possible condition they could be. Most of the kegging dates are within a week, and many breweries brew beers specifically for this Fest. A win here, in our not so humble opinion, is a true distinction of having the best hoppy beer in the land.”

ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain the significance of this huge honor!

George BursickWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula.

Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick (ex-Ferrari-Carano,) joins us to provide an overview of what they are doing at Europa Village and the ambitious plans for the future.

“Our story is simple. It began with a vision of combining Old World European wine country charm with the modern amenities and technological advancements of California wine craft.”

“Today, more than 30 acres of prime Temecula Wine Country property has been planted with popular European-style varietal grapes. We are now crafting premium wines in the classic traditions of France, Spain and Italy. You can savor these vintages offerings and experience a taste of what’s to come at our interim Europa Village Tasting Room and event facilities.”

Dean ThomasWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events.

We’re now joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

The Inn at Europa Village is a unique Spanish mission-style wine country inn featuring 10 well-appointed guestrooms perfect for that romantic getaway or casual business retreat. The Inn is located on a hill overlooking the expansive Europa Village property. Hot air balloons (a Temecula signature) for visitors depart and, later, land on the property on early a.m. expeditions.

Every morning Chef Dean prepares (and serves) a sumptuous, 2-course breakfast (using the freshest of local ingredients) for the Inn’s guests that surpasses anything you can get at a luxury hotel. Even the honey is local…It’s a very special, one-of-a-kind experience that brings guests back time and again.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Show 66, March 22, 2014: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch (April?) is their latest venture, Playa Provisions.

Playa Provisions on the beachfront is multiple concepts under one roof. Highlights are a seafood restaurant with primo patio and a whiskey bar with its own menu.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

She has a new series on MTV.

Play

March 22: Brooke Williamson, Selanne Steak Tavern, Grand Central Market, Eat LBC, Food Network 20th Anniversary, Blue Bottle Coffee

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

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

Brooke Williamson of Hudson House and TripelChef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch is their latest venture, Playa Provisions.

Chef Brooke has earned a Level 1 accreditation from The Court of Master Sommeliers.

Chef Brooke gained a national following on Bravo’s “Top Chef – Season 10” were she finished as a runner up. There is a strong rumor she will be part of Celebrity Cruises’ “Top Chef at Sea,” 7-day voyage to Alaska on August 15th out of Seattle.

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

There is a lot more than juicy steaks on the Selanne Steak Tavern menu.

Kevin WestKevin West is a respected writer, cookbook author and hobbyist-turned professional-canner. His first cookbook (published last year) was, Saving the Season: a cook’s guide to home canning, pickling, and preserving.

He’s also part of the team suggesting the appealing new food enterprises at the historic Grand Central Market in Downtown Los Angeles, opened in 1917. Already there (and making an impression) are Valerie Confections, Horse Thief BBQ, G&B Coffee, Eggslut, DTLA Cheese, and Sticky Rice.

On the way are Wexler’s Deli, The Oyster Gourmet, Olio Pizzeria, and Berlin Currywurst. Also opening soon is Belcampo Meat Co., a full-service butcher shop featuring organic, grass-fed meats.

Eat LBC Long Beach Restaurant WeekOver 50 Long Beach restaurants are participating in EAT LBC – Long Beach Restaurant Week, the city’s first-ever Restaurant Week. The dates are March 30th through April 5th.

Several prominent Long Beach neighborhoods are represented including Downtown, East Village, Downtown Waterfront, Belmont Shore, Belmont Heights, the PCH Corridor and East Anaheim/Zafaria District. In addition to their regular menu, each restaurant will offer a special three-course menu during Restaurant Week which includes an appetizer, entrée and dessert for $26 at casual eateries, and $38 at fine dining establishments. Tax and gratuity are additional.

Restaurants participate in restaurant weeks to persuade first-time guests to return. You see restaurants at their very best and the menus are value priced.

Co-producers Elizabeth Borsting and Terri Henry join us to preview Restaurant Week.

Clearly The Food Network which celebrated it’s 20th Anniversary last year has had a major influence on American popular opinion. They had to create a 2nd channel, “The Cooking Channel,” to accommodate all the potential sponsors who wanted to be represented. It’s now actually cool to talk about food and cook. Dudes share recipes…Chefs have become huge celebrities. Wolfgang Puck is better known World Wide than a lot of film and TV celebrities.

Eric BoardmanFood Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series “Calling All Cooks.” The concept was the host going into the guest’s home kitchen where they make (with the series host) a recipe they are famous for in their immediate social circles, family or community. A lot were shot in Southern California but some exotic locations were used, too. The guests were talented home cooks.

West Coast Prime MeatsWest Coast Prime Meats really knows the meat business as only an insider can. Most of their seasoned, senior executives have an extensive background in the restaurant business or are master butchers. If fact West Coast’s key master butcher has more than 30 years experience in the field.

Dave Wicker, WCPM’s Vice President of Sales & Marketing and Managing Partner, is back with us to talk beef. We’ll talk about wet and dry aging and the cuts of steak. We’ll also weigh-in on whether having the bone-in on a steak adds moré flavor once it’s cooked.

James Freeman of Blue Bottle CoffeeBlue Bottle Coffee is a sensation for coffee lovers in San Francisco and New York. They are soon to arrive locally in Venice on Abbot Kinney Blvd. and in Culver City.

Blue Bottle Coffee was a big hit at the recently concluded Natural Products Expo West @ the Anaheim Convention Center. They were there to introduce their newest product, Cold Brewed New Orleans Iced Coffee packaged in a mini milk carton. It was one of the biggest hits at the show and the talk of the floor!

Founder and CEO James Freeman is with us to provide the background. He was actually at the show pouring samples!

Blue Bottle Coffee – New Orleans Iced Coffee. Blended with chicory, cane sugar & Clover Organic Milk.

“Near the beginning of the 19th Century, the French brought chicory-infused coffee to New Orleans. Two hundred years later we crafted our own organic, cold—brewed version for our farmers market stand, adding cane sugar and whole milk. We hope you enjoy it as much as we do.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Executive Chef Brooke Williamson, Hudson House, The Tripel and soon, Playa Provisions
Segment Three: Executive Chef Josh Severson, Selanne Steak Tavern
Segment Four: Kevin West, journalist, cookbook author, home preserving expert
Segment Five: Elizabeth Borsting and Terri Henry, Co-Producers, EAT LBC – Long Beach Restaurant Week
Segment Six: Eric Boardman, Food & Travel TV Producer, On-Camera Host & Personality, and Writer
Segment Seven: David Wicker, Managing Partner and Vice President of Sales & Marketing, West Coast Prime Meats
Segment Eight: James Freeman, Founder & CEO, Blue Bottle Coffee