Show 545, September 30, 2023: LA Chef Conference 2023 Preview with Brad Metzger and Chef Jerry Vachon, LATTC

Jerry Vachon of Los Angeles Trade Technical College

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens.”

“This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA TimesBill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen and Ti Martin of Commander’s Palace.”

Brad Metzger of Brad Metzger Restaurant Solutions

“The primary aim of this year’s 2023 LA Chef Conference is to build a bridge between students and the vibrant restaurant industry in LA. To progress towards this goal, the partnership has created the first ever LA Chef Con / LATTC Mentorship program, offering 5 students the opportunity to win $1,000 and be paired up for one year of mentorship with this year’s esteemed industry experts: Susan Feniger, Chef / Co-Owner at Border Grill, Socalo, BBQ Mexicana and Pacha Mamas; Keith Corbin, two-time James Beard nominee and Executive Chef / Owner of Alta Adams; Della Gossett, Executive Pastry Chef at Spago Beverly Hills; Ryan Wilson, CEO of Lawry’s Restaurants. Inc; or Ari Rosenson, VP Food & Beverage Operations at Wolfgang Puck Fine Dining Group.”

Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College.

Show 545, September 30, 2023: LA Chef Conference 2023 Preview with Pastry Chef Della Gossett, Spago Beverly Hills & Producer Brad Metzger

Brad Metzger of Brad Metzger Restaurant Solutions

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens.”

“The primary aim of this year’s 2023 LA Chef Conference is to build a bridge between students and the vibrant restaurant industry in LA. To progress towards this goal, the partnership has created the first ever LA Chef Con / LATTC Mentorship program, offering 5 students the opportunity to win $1,000 and be paired up for one year of mentorship with this year’s esteemed industry experts: Susan Feniger, Chef / Co-Owner at Border Grill, Socalo, BBQ Mexicana and Pacha Mamas; Keith Corbin, two-time James Beard nominee and Executive Chef / Owner of Alta Adams; Della Gossett, Executive Pastry Chef at Spago Beverly Hills; Ryan Wilson, CEO of Lawry’s Restaurants. Inc; or Ari Rosenson, VP Food & Beverage Operations at Wolfgang Puck Fine Dining Group.”

Della Gossett, Executive Pastry Chef of Spago Beverly Hills and a chef participant in the inaugural LA Chef Con / LATTC Mentorship program joins us along with Conference Producer Brad Metzger continuing.

Show 47, November 9, 2013: William Lewis, Sommelier and Partner, The Winery Restaurant and Wine Bar

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinWilliam Lewis is the award-winning sommelier and partner in The Winery Restaurant and Wine Bar located in The District in Tustin. For the second year in a row they were awarded The Golden Foodie for Best Wine List in Orange County in 2013. They were also just recognized with OpenTable’s 2013 Diner’s Choice Award for Notable Wine List.

Whether your preference for your Thanksgiving table is a pairing of a fine white, sparkling, or red wine William has the selection of the perfect match for each that will both impress and not break the bank.

Sir William’s suggestions:

Jordan “J” Sparkling
Veuve Clicquot Yellow Label
Clean Slate Riesling
Merryvale Starmont Chardonnay
Martin Ray Russian River Pinot Noir 2012
Grgich Hills Zinfandel 2010

November 9: Thanksgiving Holiday Special

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sam Sifton, National Editor of The New York Times Part One
Segment Three: Sam Sifton, National Editor of The New York Times Part Two
Segment Four: Chef Instructor Elizabeth Whitt Part One
Segment Five: Chef Instructor Elizabeth Whitt Part Two
Segment Six: Chef Instructor Elizabeth Whitt & Chef Jet Tila
Segment Seven: William Lewis, Sommelier and Partner, The Winery Restaurant and Wine Bar Part One
Segment Eight: William Lewis, Sommelier and Partner, The Winery Restaurant and Wine Bar Part Two

Dreading the thought of the big, high-anxiety Thanksgiving holiday meal preparation? Don’t despair…It’s our calming Thanksgiving special and we’ll put you at ease with practical advice from the cooking pros. We have you covered.

Chef Jet and Producer Andy preview the Thanksgiving special.

Sam SiftonJournalist Sam Sifton is the former restaurant critic for The New York Times and currently serves as their National Editor. He actually wrote the book on Thanksgiving last year. It’s entitled Thanksgiving – How To Cook It Well and it’s an excellent resource that any home cook would want to have.

Sam shares highlights from Chapter 2 of the book which is defining the perfect bird and explaining how to best cook it.

Sam Sifton is back with us providing more helpful Thanksgiving education. He offers his two favorite side dish recipes. Those are Three-Pepper Sausage Cornbread Dressing, and Roasted Cauliflower with Anchovy Bread Crumbs.

Elizabeth WhittChef Instructor Elizabeth Whitt is no stranger to the show. When Chef Jet has a culinary quandary he goes right to Chef Elizabeth. She is a Le Cordon Bleu, Paris trained chef with expertise in both hot foods and pastry.

In this segment Elizabeth talks about pumpkin. Should it be fresh or can it be canned? Also, the step-by-step instructions for preparing and baking the perfect, classic pumpkin pie.

Elizabeth has an “Appetizers and Hors D’oeuvres” class coming up on December 5th from 6:30 to 9:00 p.m.

Chef Instructor Elizabeth Whitt continues with genuinely useful Thanksgiving cooking help.

She explains what dishes can be successfully prepared ahead to save time (and limited oven & burner space) on the big day.

Chef Elizabeth also shares her easy recipe for her favorite Thanksgiving side dish for her own Thanksgiving table.

It’s your turn…

Jet and Chef Elizabeth Whitt offer their Thanksgiving advice in responding to listeners’ questions. It’s everything from how do you know when a persimmon is ripe to what are the most creative ideas for using the abundant leftovers.

Also everything you want to know about cooking deep-fried turkey and the path to preparing the perfect stuffing.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinWilliam Lewis is the award-winning sommelier and partner in The Winery Restaurant and Wine Bar located in The District in Tustin. For the second year in a row they were awarded The Golden Foodie for Best Wine List in Orange County in 2013. They were also just recognized with OpenTable’s 2013 Diner’s Choice Award for Notable Wine List.

Whether your preference for your Thanksgiving table is a pairing of a fine white, sparkling, or red wine William has the selection of the perfect match for each that will both impress and not break the bank.

William Lewis, the popular sommelier and partner of The Winery Restaurant and Wine Bar located in The District in Tustin returns to complete his inspired Thanksgiving wine pairings.

He also talks about digestives for the finale of your Thanksgiving meal. It might be brandy, cognac, Calvados or even the Italian Fernet-Branca.

Look for the debut of The Winery Restaurant’s elegant new eagerly anticipated location on Pacific Coast Highway in Newport Beach in February of 2014!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sam Sifton, National Editor of The New York Times Part One
Segment Three: Sam Sifton, National Editor of The New York Times Part Two
Segment Four: Chef Instructor Elizabeth Whitt Part One
Segment Five: Chef Instructor Elizabeth Whitt Part Two
Segment Six: Chef Instructor Elizabeth Whitt & Chef Jet Tila
Segment Seven: William Lewis, Sommelier and Partner, The Winery Restaurant and Wine Bar Part One
Segment Eight: William Lewis, Sommelier and Partner, The Winery Restaurant and Wine Bar Part Two