Show 271, April 28, 2018: Chef Alicia Boada, West Coast Technical Advisor, Barry Callebaut Chocolate

Alicia BoadaAlicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more.

As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world.

Chef Alicia will be performing two chocolate culinary demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

She is also introducing Callebaut Finest Belgian Chocolate Gold.

 

Play

Show 271, April 28, 2018: Dayne Tanabe, Chef of Restaurants & Pastry Chef Eddie Enojardo, Hilton Waikola Village

Dayne TanabeChef Dayne Tanabe oversees the KPC Restaurant at the Hilton Waikola Village on The Big Island. Chef Dayne was instrumental in repositioning the menu direction for KPC – Kamuela Provision Company, the signature restaurant at Hilton Waikoloa Village. KPC features local Hawaii Island produce, prime steaks and fresh island fish and seafood.

As Chef of Restaurants, Dayne now also has the responsibility for overseeing the many dining restaurants at Hilton Waikoloa Village, creating and implementing concept driven menus at Big Island Breakfast, Imari Japanese Izakaya, Lagoon Grill, Orchid Marketplace, Malolo, Boat Landing Cantina and Dona & Toni’s Pizzeria.

Eddie EnojardoThis talented young chef has had extensive culinary experience previously on Oahu as a sushi chef at Moa Mua Tei, a Sous Chef at Baja Betty’s Southwest Bar & Grill, and Sous Chef at Keoni’s, located in the Outrigger Ohana Waikiki Hotel.

Chef Dayne and his Pastry Chef, Eddie Enojardo, have a long, impressive history of winning awards at the BICF Gala. Last year Chef Dayne took the honors for “Best Savory” item and Pastry Chef Eddie earned the award for “Best Bonbon.” What will this year bring?

Chef Dayne joins us with his award-winning pastry chef, Eddie Enojardo.

Play

Show 245, October 21, 2017: Restaurateur Emil Eyvazoff, 71Above, DTLA Continues…

Emil EyvazoffGuests will discover an extensive mixology program in the bar and lounge areas at 71Above, as well as curated cocktail selections designed to pair with each course of the dining experience.

Chef Abgaryan offers a dining journey that includes a two-course lunch ($35.00 pp), three-course dinner ($75.00 pp), guided chef’s tasting menus, along with curated wine and cocktail parings ($45.00 pp). Each menu offering concludes with an array of extraordinary dessert offerings by Executive Pastry Chef Gregory Baumgartner.

Emil Eyvazoff is a native of Los Angeles and among the pioneers in the renaissance of Downtown. Eyvazoff began in Downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge. Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born. Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.

Play

Show 221, April 29, 2017: Executive Pastry Chef Alicia Boada, West Coast Technical Advisor, Barry Callebaut Chocolate North America

Alicia BoadaAlicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate, North America (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more.

As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world.

Chef Alicia will be performing a chocolate demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

Alicia also serves as President of the Women Chefs & Restaurateurs.

Play

Show 219, April 15, 2017: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies and a crowd-pleasing German Chocolate Cake are among her specialties. Handling special orders, with advance notice, are their norm.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her tempting collection of properly decadent treats.

Play

Show 210, February 11, 2017: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

New this year to the dazzling lineup of treats was edible chocolate lipstick presented in a tube!

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 22-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed  guests’ expectations in the sweets’ department. Two new restaurants (including a poolside bar & grill establishment) are on the way which will debut with the major hotel expansion by year’s end.

Chef Jean-Jacques puts down his whisk briefly to join us.

Play

Show 200, December 3, 2016: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula

Jean Jacques GranetThe Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale at a very reasonable price until Christmas to their appreciative guests.

“This holiday season, housing starts inside of one southern California casino/resort will more than double after last year’s sales numbers topped expectations. Pechanga Resort & Casino’s in-house bakery team is preparing, constructing and decorating hand-crafted gingerbread houses and offering them to prospective buyers at a nominal cost for home ownership. These units, which may be purchased individually or several at a time to create neighborhood continuity, come fully loaded and turnkey for gift giving, or for hanging onto for one’s own sweet tooth satisfying gratification.”

“Those looking for a brand new gingerbread home can find them in easily accessed locations at the 24-hour Caffe Cocoa inside the popular Temptations Food Walk at Pechanga or at Blends Coffee & Wine Bar just inside the Pechanga Hotel Lobby. Each home features distinct décor and amenities such as hand-drawn insulation (icing) and real curb appeal with colorful holiday sweet treats lining the outside. If buyers are careful transporting the homes, no insurance is required, property tax is waived and goodwill equity can be earned by giving one of the Pechanga gingerbread homes to someone else. These handmade gingerbread houses come in 10-inch by six-inch floor plan for $35. They will be on the market until Christmas, or until all units have been snapped up by buyers.”

The annual Chocolate Decadence Festival is coming up of Friday evening, February 10, 2016.

Pechanga’s acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

Play

Show 178, July 2, 2016: John Rifkin, CEC, Senior Corporate Executive Chef, Morrison Community Living

John RifkinUpscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

Chef Rifkin joined Morrison Community Living in 2004 as corporate chef. In this role Rifkin was able to support the many Morrison Senior Living communities throughout the country and help to show the value of both Morrison and Compass Groups’ robust sustainable seafood program nationally.

Chef Rifkin currently serves as Senior Corporate Executive Chef. Under his leadership he has been able to drive Morrison Community Living’s sustainable results even further, and along with his team of 10 Corporate Chefs, 24 Regional Chefs, and the over 400 plus chefs across the country to create very delicious sustainable seafood recipes.

Chef Rifkin knows that the generations entering Morrison Community Living communities have a very high expectation that they understand where their seafood and food comes from, but also that it is harvested responsibly as well.

Chef Rifkin collaborates with many food service organizations to support him to bring the very best ingredients to the seniors that Morrison Community Living prepares for. These guests have traveled the world, run Fortune 500 companies, and are master home chefs in their own right, cooking many meals for their family and loved ones throughout the years. Food Network is one of the most watched channels among Morrison Community Living’s residents.

Aging healthfully is a desire of Chef John’s Seniors. Working with nutritionists the aim is creating flavorful meals with less red meat and more seafood, whole grains and fruits and vegetables. Something to be learned here…

Freshness is key, too. More and more of Morrison Community Livings’ expansive properties in 44 states have pastry chefs and bake shops. Yum…

 

Save

Play

Show 151, December 19, 2015: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining

Deviled Eggs at db Brasserie in Las vegasChef Andrew always enjoys Chef Jose Andres’ first restaurant in Las Vegas at the Cosmopolitan, Jaleo. As he says it never disappoints. His go-to dish is the chicken croquettes artfully served in a shoe.

db Brasserie (Daniel Boulud) at The Venetian just celebrated their first anniversary in May so Producer Andy wanted to revisit them. The food is always consistently good but what really impressed him was the level of attentive service and welcoming environment when the restaurant was not terribly busy. (It’s a slow Weekend in Las Vegas with Christmas coming up.) That’s the sign of a well-managed establishment. The executive chef, Vincent Pouessel was out in the dining room touching tables. His pastry chef was doing the same thing.

Play

Show 127, June 20, 2015: 37th Annual “A Taste of Greece” in Irvine

A Taste of Greece in IrvineOrange County’s 37th annual “A Taste of Greece” festival will be held on June 26-28 at St. Paul’s Greek Orthodox Church in Irvine. More than 12,000 guests are expected to attend the three-day festival, which will feature traditional Greek cuisine, wine tasting, live music, authentic Greek dancing with lessons and boutique booths reminiscent of the Plaka, a well-known picturesque historical neighborhood of Athens.

Among the exquisite pastries available expect Loukoumathes (Greek doughnut holes), traditional Baklava and Galaktoboureko (milk pie). All of these traditional Greek pastries are hugely labor intensive to make so it’s a treat to have them available created by loving hands!

“As Orange County’s largest Greek Orthodox congregation, we are delighted to host a festival that offers an opportunity for the community to experience authentic Greek dining, wine, music, dancing and entertainment,” said Father Steven Tsichlis, St. Paul’s Greek Orthodox Priest. “This year’s festival, our 37th annual, will offer something for everyone with a variety of Greek-themed activities, and tours of the Church to view the beautiful sanctuary that contains Christian artwork done in mosaic patterned after ancient prototypes that are unique in Orange County.”

The long-time volunteer pastry chef, Kathy Gabriel, who oversees the time-consuming preparation of thousands of incredible Greek pastries for the Festival is our guest.

 

Play