Show 60, February 8, 2013: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

Play

February 8: Caroline Styne, San Antonio Winery, Andrew Gruel, Brad A. Johnson, Paul Gstrein, Linda Kissam

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Chef Jet and Producer Andy preview the show.

Valentine’s Day is next week so get moving and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service…

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.

It’s the Winter Olympics in Sochi and a classic Newport Beach restaurant is serving a special Olympics-themed menu for the duration. We’ll go inside the menu with the creative executive chef. Caroline Styne is the partner and Wine Director (with Chef Suzanne Goin) in Lucques, A.O.C. and Tavern in West Hollywood and Los Angeles. We’ll talk with her and get insight on how you keep a firmly established and growing restaurant group fresh for the dining public. We’ll also hear the story of Slapfish which started as a modest food truck and now is a growing international empire. Did you know there is an emerging wine region in Northern Baja? You’ll learn about a promising winery in the Guadalupe Valley founded by Italians. Brad A. Johnson, the restaurant critic for The Orange County Register, joins us to talk about letter grades for restaurants. We’ll also have a visit with travel journalist Linda Kissam, who was recently in Spain touring the wineries representing the 50 best Cavas produced there.

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

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location will launch later this year.

The partners started with one food truck serving the OC in 2009. By 2011 they had three trucks serving both Los Angeles and Orange Counties.

Executive Chef Andrew Gruel is with us to fill us in on the Slapfish tale. They have just signed a franchise agreement to open 75 full service restaurants in the Middle East over the next 5 to 7 years.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Linda KissamThe very well-traveled Linda Kissam is a respected food, wine, and travel writer who is on the go most of the time. She serves as the 1st Vice President of the International Food, Wine and Travel Writers Association. She is also an author and the Global Wine & Travel Editor-at-Large for Luxe Beat Magazine.

Late last year Linda was invited to Spain to tour the Penedes wine region, the heart of cava sparkling wine production. Her mission was to taste and evaluate 50 fine cavas over an intensive five day period. Linda shares the highlights of this very special experience with us.

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Show 50, November 30, 2013: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Continues…

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting. Suzanne has a great philosophy that if you truly don’t enjoy eating then you can’t be a really good cook.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved (it’s been a year) a mile West to the old Orso location (with an incredible patio) on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about. It’s been an especially fortuitous transition as they now can serve lunch in the new location and it’s very busy.

Play

November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite