Show 223, May 13, 2017: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening got a passport good for generous free tastes at all 9 establishments including Center Hub bar. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrate citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

All of this and generous heaping helpings of extra deliciousness on this week’s show!

Play

May 13: Piero Salvaggio, Sam Fox, Original Hawaiian Chocolate Factory, Caroline Styne, Terry Smith

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet

Now a provocative preview of this Saturday’s packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening get a passport good for generous free tastes at all 9 establishments including Center Hub. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

The AM 830 KLAA Promotions Department has done it again. At 11:45 a.m. on Saturday our Question goes out on the airwaves. If you listen to the first half-hour of the show you’ll know the answer! If you are then the first caller to 1-714-2-830-830 with the correct answer then a Family 4 Pack of Halo tickets is yours. It’s for 7:07 p.m. on Wednesday evening May 17th. The Halos are playing the Chicago White Sox. Good luck!

All of this plus a cargo ship full of more deliciousness on today’s show!

Piero Salvaggio of Valentino Santa MonicaValentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef.

The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar. Valentino presents the finest and most elegant in wine pairing dinners, showcasing Sicily on May 19 and culminating with the Cal-Italian Spectacular on May 26, 2017.

Selvaggio will speak to guests about his personal memories, deep connections to the territory, and of his many discoveries and experiences during 40 years of visits to his homeland. Each menu will be seven courses of authentic regional specialties prepared with a contemporary take on traditional recipes.

The upcoming wine dinner for Sicily is priced at $99 per guest, $55 for wine pairings. The Cal-Italian finale can be reserved with a ten-guest minimum and is priced at $499 per guest, all-inclusive of menus, wines, taxes and gratuity.

Reservations are required and can be made by calling Valentino at 310.849.4313 or email Giuseppe Mollica at giuseppe@valentinosantamonica.com.

Complete menus can be viewed here –>

Sam FoxSam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. Sam is a nine-time James Beard Foundation Award nominee for Restaurateur of the Year.

We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout at the Hard Rock Hotel.

“The things that drive Sam are delicious food, amazing design and thoughtful hospitality. A master of details, you’re likely to find Sam snacking on the turkey pastrami sandwich from Culinary Dropout while personally developing the design plan for one of the several new restaurant concepts he’s launching this year. From selecting the perfect furniture fabric on one of his restaurant’s signature patios to determining the exact ratio of spirits in a new craft cocktail, Sam’s powerful attention to detail guides the business. Today, Fox Restaurant Concepts employs more than 6,000 people with plans for significant and strategic growth in years to come.”

Sam Fox is our guest.

Pam CooperThe Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory established in 1999. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality in a multi-step process.

“Welcome to Kona on the Island of Hawaii, home of Original Hawaiian Chocolate – the only chocolate of its kind in the world!”

“Beginning in 1997 we have dedicated ourselves to creating the most delicious and unique of chocolates – 100% Hawaiian made and grown. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao trees with a unique flavor that is world renowned.”

“We are the first producers to grow and process 100% Hawaiian cacao chocolate anywhere on earth. We process only Big Island grown cocoa beans. Our processing factory is completely self-contained, assuring total quality control from the fields to the final chocolate bars.”

“We invite you to experience our exceptionally unique chocolate, grown, harvested, processed and packaged in Hawaii – America’s own. And remember, Chocolate is Aloha!

Founder Pam Cooper joins us.

Caroline StyneThe Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings.

Caroline Styne comes backstage with us to share all the appealing updates.

Terry SmithSince 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America.

Smith joined the Angels in 2002 after serving as the radio voice of the New York Yankees Triple-A affiliate Columbus Clippers for 19 seasons. From 1983-1997, Smith also served as Sports Director on WBNS AM in Columbus, Ohio and was simply known as “The Voice” serving as play-by-play announcer for the Ohio State University Football and Basketball Radio Network from 1986-1997. Smith was recognized three times by the Ohio Associated Press for his sportscasts and WBNS AM was named the Outstanding Sports Operation in Ohio six times by the Associated Press.

We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

Vintagfe Sunset Strip Hamburger Hamlet“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet.

Marilyn passed away on May 3rd and we’ll reminisce about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet

Show 140, October 3, 2015: Piero Selvaggio, Valentino and Columbus Day Dinner Feast

Piero Salvaggio of Valentino Santa MonicaIn tribute to the Columbus Day holiday, Piero Selvaggio, the long-time proprietor of Santa Monica’s Valentino, hosts celebrated Chef Peppe Barone of Fattoria delle Torri in Modica, Piero’s humble birthplace in Sicily. Barone brings his protégé and brightest new star, Chef Antonio Colombo of Locanda Gulfi, to prepare the desserts for this exceptional dinner – Una Cena Siciliana a Quattro Mani.

Barone is credited for cultivating Sicilian cuisine and has earned worldwide recognition for his regional Italian cooking in Modica, now considered the gastronomical crown of Sicily. As Sicily’s ambassador of great food for over thirty years, Chef Barone has groomed multiple talents in his kitchen, including the acclaimed chefs Ciccio Sultano of Il Duomo and Pino Cuttaia of La Madia (both with two star Michelin restaurants), Accursio Craparo, Carmelo Chiaramonte and emerging gifted chef, Peppe Causarano.

Today, Barone oversees the kitchen at Ristorante Cenobio and runs Scuola Nosco, his cooking school – located in an old convent transformed into the hotel Antico Convento Ibla in Ragusa. Barone and Colombo, along with the Valentino kitchen team, will revisit a number of historical and classic Sicilian dishes and style them with a singular interpretation.

Highlights of the ‘grazing-style’ dinner will include Chef Barone’s signature Pasta with a Touch of Sicily – Sea Urchin, Baby Spinach, Ricotta and Candied Lemon; Rabbit Agrodolce; Cioccolate-Wrapped Hare and Chef Peppe’s Almond-Stuffed Suckling Pig.

Chef Colombo takes over the kitchen for the sweet part of the dinner with a pre-dessert of his striking desserts – Bread, Pear, Chocolate or “Il Sole” – Cream Tartlets with Saffron, Lemon, Strawberries and Capers. Concluding the dinner is a decadent indulgence of Sicilian desserts with tastings of Antonio Colombo’s impressive Egg of Colombo Dessert; Cannolo Millefoglio-Style with Citrus Sorbet; Bonajuto Bitter Chocolate Sticks and other Sicilian Surprises. Valentino’s executive chef, Tommaso Tarantino, coordinates the evening’s kitchen activities.

The wine program for the dinner has, naturally, been curated by Piero Selvaggio. Selvaggio will offer selected Sicilian wines, including a white, three reds and a “Passito” – a sweet wine cultivated from grapes slowly dried on straw to concentrate the juices – for the desserts. All selections will be offered at $30 a bottle, a reduction of 50% off the wine list pricing. All other Sicilian wines on the Valentino wine list will be offered at $30 bottle for the evening.

Since 1972 Piero Selvaggio and VALENTINO have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently profiled by PBS in their documentary The Italian Americans.

With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, VALENTINO remains the favored destination for some of the best dining in Los Angeles

 

Play

October 3: Timothy Hollingsworth, OozeFest, Quady Winery, Piero Selvaggio, Tiffany Derry, Moulin Bistro, Shachi Mehra

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Tim Hollingsworth of Otium at The Broad museum continues…
Segment Three: 100eats.com and Foodbeast’s Ooze Fest
Segment Four: Quady North (Winery) and Herb Quady
Segment Five: Piero Selvaggio, Valentino and Columbus Day Dinner Feast
Segment Six: “Top Chef’s” Chef Tiffany Derry and Celebrity Cruises “Top Chef at Sea.”
Segment Seven: Moulin Bistro and Proprietor Laurent Vrignaud
Segment Eight: ADYA – Fresh Indian Flavors and Executive Chef Shachi Mehra

Please join us on Saturday afternoon at 3:00 p.m. for a special broadcast time of the “SoCal Restaurant Show.” We follow Angel Baseball (versus the Texas Rangers) as they continue to battle for the 2nd Wild Card Berth and the possible Division Title. Go Halos!

We’re back to our regular broadcast time of 10:00 a.m. to 12 Noon on October 10th.

Congrats to all the winners (and nominees) of The Golden Foodie Awards held Sunday, Sept. 28th at The Fairmont Newport Beach. We’ll be talking to some of the winners today and in the coming weeks.

It’s a B-I-G show this afternoon so we want to get right to our first guest, Executive Chef Timothy Hollingsworth, a James Beard Award recipient. Chef Tim was previously the chef de cuisine of Thomas Keller’s fabled French Laundry in Yountville. Since relocating to Southern California he has opened Barrel & Ashes in Studio City. On the immediate horizon is the debut of the eagerly anticipated Otium restaurant in Downtown Los Angeles prominently located across the plaza from The Broad.

Chef Tim is one of the high profile local chefs of distinction cooking at The Taste Los Angeles Dining Event, “A Night of Culinary Stars,” benefiting the James Beard Foundation on Friday evening, November 6th at The Ebell of Los Angeles.

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

Timothy HollingsworthJames Beard Award-winner Chef Tim Hollingsworth of the soon to debut Otium in Downtown Los Angeles located across the plaza from The Broad continues…

Chef Tim is one of the high profile local chefs of distinction cooking at The Taste Los Angeles Dining Event, “A Night of Culinary Stars,” benefiting the James Beard Foundation on Friday evening, November 6th at The Ebell of Los Angeles.

The Taste America L.A. evening (“Local Flavor from Coast-to-Coast”) will begin with a reception filled with cocktails and hors d’oeuvre from local chefs and restaurateurs, including Ray Garcia (Broken Spanish), James Beard Award winner Timothy Hollingsworth (Barrel & Ashes and Otium), Michael Hung (ex-Faith & Flower), Jessica Koslow (Sqirl), Zach Pollack (Alimento), and host chef Louis Pechan (The Ebell of Los Angeles).

Guests will then be seated for an extraordinary dinner prepared by James Beard Award–winning chef and Taste America All-Star Hugh Acheson (Empire State South; Atlanta, GA), in collaboration with two Local Star chefs, James Beard Award nominees Vinny Dotolo and Jon Shook (Jon & Vinny’s, Animal, and Son of a Gun; Los Angeles), who will come together to create an unforgettable one-night-only menu. Tickets are available on jbftasteamerica.org.

On Saturday, November 7, free in-store consumer events will take place at Sur La Table® located at the Original Farmers Market, 6333 W 3rd St. #10, Los Angeles, CA 90036. Activities of the day will include a cooking demo by All-Star Hugh Acheson, book signings, tastings from local producers and artisans, as well as product demos and tastings from Taste America’s national sponsors. Reservations for the free cooking demos will begin two weeks prior to the event (October 24th.) at jbftasteamerica.org. Visit Los Angeles’s event page for the full schedule and more details.

Foodbeast OozefestWe’re celebrating American Cheese Month with the World’s Tallest Cheese Stack (hopefully) as part of the inaugural Ooze Fest on October 10th. Bobby Navarro’s 100eats Team has partnered with Foodbeast to create a stream of unique and creative events with (promised) never seen before activations and food items unique to Ooze Fest.

The debut of 20 original cheese dishes from energized area restaurants will be on the tasting menu including creations from SOCIAL Costa Mesa (Best New Restaurant at The Golden Foodies,) Little Sparrow, Blackmarket Bakery and Grits Fullerton.

“Ooze Fest. Where the cheese drools as much as the people who are anxiously waiting to eat. The national food publication, Foodbeast, is bringing record breaking, heart burn amounts of cheese at Ooze Fest, a cheese festival located in Santa Ana.”

Foodbeast.com is working toward the goal of making internet food a reality to their legion of fans, and the local community. Nguyen Tran of Starry Kitchen and the new Button Mash in LA is coming to OC to host. Tran will rally the crowd and share about the cheese love.

Standard and VIP tickets include all-you-can-eat-and-drink food and beer. Cheers! Nosh on one of a kind, never before seen fare, brought to you by local restaurants that love cheese just as much as you do. VIP tickets include early admittance to the event, along with a t-shirt and a commemorative glass.

The standard ticket is 50 dollars and VIP is 75 dollars. The event is broken up into two sessions, first session is from 1 p.m. – 4 p.m. and second session is from 6 p.m. – 9 p.m. (VIP’s enjoy 12 p.m. – 4 p.m. and 5 p.m. to 9 p.m. respectively). Early birds in the first session get the glory of seeing the world’s tallest grilled cheese stack first ever attempt.  The second session will feature the Famous Eaters Grilled Cheese Eating Competition and the award for best cheese item of the festival.

Andrew QuadyAndrew Quady of Quady Winery in Madera is well-known for premium dessert wines and Vermouth. Not as well known to Southern Californians is that Andrew’s son, Herb, has a growing, and respected, winery of his own in Southern Oregon.

Quady North is the name of Herb’s Applegate Valley wine venture. While the senior Quady is a producer renowned for sweet and aperitif wines, Quady North is known for big, bold Bordeaux and Rhone varietals.

After working as assistant winemaker at the California Central Coast Bonny Doon Vineyard, Quady came to Oregon to found his own brand, convinced that the truly-compelling wines were made from grapes grown in cooler areas. In 2005 the family selected 100 acres of south-facing hillside in the Applegate Valley and planted their first 15 acres of Syrah, Cabernet Franc and Viognier.

Today there are eight vineyards, with two in the Rogue Valley, and the list of varietals has expanded to include Grenache, Marsanne, Rousanne, and Merlot.

Quady North is committed to producing small lot, minimally-handled wines sourced primarily from the estate. The focus remains premium Viognier, Cabernet Franc and Syrah, what Herb Quady calls his “love triangle.”

Piero Salvaggio of Valentino Santa MonicaIn tribute to the Columbus Day holiday, Piero Selvaggiothe long-time proprietor of Santa Monica’s Valentino, hosts celebrated Chef Peppe Barone of Fattoria delle Torri in Modica, Piero’s humble birthplace in Sicily. Barone brings his protégé and brightest new star, Chef Antonio Colombo of Locanda Gulfi, to prepare the desserts for this exceptional dinner – Una Cena Siciliana a Quattro Mani.

Barone is credited for cultivating Sicilian cuisine and has earned worldwide recognition for his regional Italian cooking in Modica, now considered the gastronomical crown of Sicily. As Sicily’s ambassador of great food for over thirty years, Chef Barone has groomed multiple talents in his kitchen, including the acclaimed chefs Ciccio Sultano of  Il Duomo and Pino Cuttaia of La Madia (both with two star Michelin restaurants), Accursio Craparo, Carmelo Chiaramonte and emerging gifted chef, Peppe Causarano.

Today, Barone oversees the kitchen at Ristorante Cenobio and runs Scuola Nosco, his cooking school – located in an old convent transformed into the hotel Antico Convento Ibla in Ragusa. Barone and Colombo, along with the Valentino kitchen team, will revisit a number of historical and classic Sicilian dishes and style them with a singular interpretation.

Highlights of the ‘grazing-style’ dinner will include Chef Barone’s signature Pasta with a Touch of Sicily – Sea Urchin, Baby Spinach, Ricotta and Candied Lemon; Rabbit Agrodolce; Cioccolate-Wrapped Hare and Chef Peppe’s Almond-Stuffed Suckling Pig.

Chef Colombo takes over the kitchen for the sweet part of the dinner with a pre-dessert of his striking desserts – Bread, Pear, Chocolate or “Il Sole” – Cream Tartlets with Saffron, Lemon, Strawberries and Capers. Concluding the dinner is a decadent indulgence of Sicilian desserts with tastings of Antonio Colombo’s impressive Egg of Colombo Dessert; Cannolo Millefoglio-Style with Citrus Sorbet; Bonajuto Bitter Chocolate Sticks and other Sicilian Surprises.

The wine program for the dinner has, naturally, been designed by Piero Selvaggio. Selvaggio will offer selected Sicilian wines, including a white, three reds and a “Passito” – a sweet wine cultivated from grapes slowly dried on straw to concentrate the juices – for the desserts. All selections will be offered at $30 a bottle, a reduction of 50% off the wine list pricing. All other Sicilian wines on the Valentino wine list will be offered at $30 bottle for the evening.

Since 1972 Piero Selvaggio and VALENTINO have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently profiled by PBS in their documentary The Italian Americans.

With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, VALENTINO remains the favored destination for some of the best dining in Los Angeles

Tiffany DerryCelebrity Cruises and Bravo Media have extended the popular “Top Chef at Sea” program through 2016, and will offer “Top Chef” fans and food lovers the opportunity to vacation with a new lineup of cheftestants on the exclusive Top Chef Signature Sailing” in 2015. Setting sail November 14 onboard Celebrity Reflection, the one-of-a-kind Eastern Caribbean cruise vacation will give guests an up-close-and-personal culinary experience with six former “Top Chef” competitors, including our guest Chef Tiffany Derry of TD Concepts in Dallas from Bravo’s “Top Chef D.C.” and “Top Chef All-Stars.”

New during this year’s Top Chef Signature Sailing, vacationers can choose from an array of local destination experiences hosted by a featured cheftestant, making these excursions a unique way to explore the Caribbean.

The signature sailing also will feature new duel-style cooking demonstrations onboard where cheftestants will battle each other while answering fans’ questions, with the winning dish chosen by the audience. Also onboard and back by popular demand, passionate foodies can enjoy exclusive and intimate experiences with the chefs by booking private cooking classes and private dinners to hone their skills and get advice on preparing sumptuous dishes at home.

In addition to the Top Chef Signature Sailing with alums, Celebrity will continue to offer interactive Quickfire Challenges and “Top Chef”-inspired menu evenings on its modern luxury vacations onboard nine ships, for all sailings departing through June 2016. Quickfire Challenges will put guests in the spotlight to get a taste of the pressure the cheftestants experience on the show. Plus, guests can indulge in a selection of the dishes the judges raved about on the series at “Top Chef Night” in the main restaurant.

Celebrity originally partnered with “Top Chef” in November 2014 to launch the exclusive Top Chef at Sea experience. The extension of Top Chef at Sea allows for guests to continually sail with Celebrity on a modern luxury vacation with endless culinary possibilities. For more details about Top Chef at Sea, visit celebritycruises.com/topchef

Bravo’s Emmy® and James Beard Award-winning “Top Chef” will return for season 13 this fall.

Laurent VrignaudMoulin Bistro in Newport Beach, celebrating their first anniversary, is an incredible success story. It’s a busy French bistro, epicerie, boulangerie and patisserie under one roof. (“Always Fresh, Always French.”) All the appointments and fixtures are French. The ambitious proprietor (unbelievably) had no previous restaurant experience.

It’s already the darling of Orange County Food writers. Moulin was one of three nominees for “Best New Restaurant” at The 2015 Golden Foodie Awards.

The French Rotisserie Chicken is a standout.

Proprietor Laurent Vrignaud wanted to close at 7:00 p.m. but his French guests had another opinion. By popular demand he opened on Tuesday evenings for Dinner at Moulin. It’s a weekly changing appetizer, main dish, and dessert for $25.00. It now sells out at capacity way in advance. Laurent then added Thursday evenings from 6:30 p.m. to 8:00 p.m. It’s Entrecote Frites night with unlimited fries. It’s also $25.00.

The Orange County Register’s long-time food writer Cathy Thomas recently did a feature on Moulin’s Le Croque Madame. The video (demonstrating the recipe with Laurent and French-born Chef Jeoffrey Offer) is available for viewing on You Tube.

Proprietor Laurent Vrignaud joins us.

Shachi MehraExecutive Chef Shachi Mehra is the co-proprietor of ADYA – Fresh Indian Flavors in the Packing House in Anaheim. At the recent Golden Foodie Awards ADYA was one of three distinguished nominees for Best Indian Cuisine. We’ll find out from Chef Shachi herself what restaurant was awarded the coveted honor.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style. Our team’s passion for hospitality comes through with each bite, every sip and with every smiling interaction.”

Shachi grew up surrounded by good food and learned early the importance of eating seasonally during her annual summer trips to her native India. Her mother was an exceptional cook, and as a young girl, Shachi spent many a moment sitting on the counter, as the ‘official taste tester’ of the house. Growing up in New Jersey, Shachi had her share of peanut butter and jelly sandwiches as well as traditional Indian foods; this crossing of two cultures from her youth carries in to her work now and allows her the ability to see things from different perspectives and bridge the gap between perception and reality of Indian food.

As a chef, Mehra believes in creating innovative and thoughtful menus that tastefully balance a variety of flavors and makes cuisines appealing to a range of tastes. She is also an ardent supporter of local farmers and sustainable practices.

Look for her interactive “Learn To Create” monthly cooking classes at ADYA. It’s the home cooks’ guide to quick, easy Indian dishes.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Tim Hollingsworth of Otium at The Broad museum continues…
Segment Three: 100eats.com and Foodbeast’s Ooze Fest
Segment Four: Quady North (Winery) and Herb Quady
Segment Five: Piero Selvaggio, Valentino and Columbus Day Dinner Feast
Segment Six: “Top Chef’s” Chef Tiffany Derry and Celebrity Cruises “Top Chef at Sea.”
Segment Seven: Moulin Bistro and Proprietor Laurent Vrignaud
Segment Eight: ADYA – Fresh Indian Flavors and Executive Chef Shachi Mehra

Show 75, June 7, 2014: Restaurateur Piero Selvaggio, Valentino, Santa Monica, CA

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles restaurateur and host Piero Selvaggio has overseen Valentino on Santa Monica for some 41 years. His elegant Vin Bar at Valentino was one of the first wine bars in Los Angeles.

Piero, along with his Executive Chef, Nico Chessa, have developed the Il Quadrifoglio menu. It’s an Italian-style bento box of four seasonal dishes for $25.00. The quartet of dishes changes nightly and is designed for both its visual and flavor balance.

Valentino is renowned for its use of exceptional Italian products which are showcased in the menus: specially selected Colatura di Alici, 24- Months Aged Prosciutto de Parma, Cerignoli Olives and Bottarga, among others.

Selections from Pierro Selvagio’s legendary wine cellar and Valentino’s extraordinary desserts may be ordered separately. Availability for the Vin Bar at Valentino is on a first come basis and does not require reservations. Quadrifoglia at the Vin Bar is available Tuesday through Sundays from 5:00 p.m. to closing.

Selvaggio and Chessa designed the menu for casual dining at a great price. “We wanted to be able to offer a value where our guests can drop in for an informal meal,” states Selvaggio. “It’s wonderful to be able to taste all four of these dishes for under $30.”

Play

Show 5: November 10, 2012: Piero Selvaggio of Valentino Restaurtant

Piero Salvaggio of Valentino Restaurant in Santa Monica, Houston and Las VegasVery few fine dining restaurants in Los Angeles survive for 5 years so an establishment which is celebrating 40 years of success under the same ownership is real news! Such is the case with Valentino in Santa Monica under the watchful eye of L.A.’s consummate and most gracious host, Piero Selvaggio.

Unbelievably after 40 years Piero still can’t wait for the doors to open nightly at Valentino so he can greet and seat his loyal guests. That’s the art of hospitality.

Valentino’s remarkable wine cellar is known and respected internationally. It’s one of the most comprehensive in the United States with some 1,200 selections and 70,000 bottles!
November 14th is the “Forty Years, Forty Dishes and Forty Wines at Valentino” Anniversary Dinner. Executive Chef Nico Chessa and Pastry Chef Allessandro Stroppa will collaborate with guest chefs Celestino Drago and Steve Samson. The menu of 40 courses and 40 wines (small bites and 2 oz. wine pours) will be inspired by the cuisine of Sicily’s most revered chef, Ciccio Sultano, to commemorate the 40 years of Valentino and the dishes of Sardinia and Sicily, Piero’s birthplace.

December 4th is the “Valentino 40th Anniversary While Truffle Dinner and Celebration.” The evening features Walter Ferretto of the multi-starred Cascinale Nuovo in Asti, Piedmonte along with Valentino alumni chefs Luciano Pellegrini, Angolo Auriana, Davide Giova and Valentino Executive Chef Nico Chessa and Pastry Chef Alessandro Stroppa. This ultimate white truffle dinner with 10 courses includes a course with white truffles freshly harvested the night before and hand carried by Ferretto from Asti. The menu will feature signature dishes from the history of Valentino created by the alumni chefs.

Play

November 10: Amanda Freitag, Eric Greenspan, Valentino

Podcasts

Segment One: Amanda Freitag – Celebrity Chef and Food Network Personality
Segment Two: Executive Chef David LeFevre of M.B. Post in Manhattan Beach
Segment Three: Executive Chef Eric Greenspan of The Foundry on Melrose and Food Network’s “Next Iron Chef: Redemption.” Part One
Segment Four: Executive Chef Eric Greenspan of The Foundry on Melrose and Food Network’s “Next Iron Chef: Redemption.” Part Two
Segment Five: Piero Selvaggio – Valentino Restaurtant
Segment Six: Melissa’s Produce Moment with Produce Guru Robert Schueller and Corporate Chef Ida Rodriguez

It’s the parade of stars this week with a full house of celebrity chefs and Food Network personalities.

“Chopped” is one of the top programs on “Food Network” and the recent recipient of numerous awards. Celebrity judge, Chef Amanda Freitag, takes us backstage on the popular show. It’s serious competition…You can also see Chef Freitag on Food Network on Sunday nights on “Next Iron Chef : Redemption.”

Chef David LeFevre of M.B. Post in Manhattan BeachWhat happens when an acclaimed fine dining chef goes out on his own to open a beach casual spot ? Such was the case with Chef David LeFevre (ex-Water Grill) of M.B. Post in Manhattan Beach. He’s got a gigantic hit on his hands with a huge, loyal following.

You can always count on a good laugh when Chef Eric Greenspan of The Foundry on Melrose is in the house. Just don’t talk about grasshoppers…Chef Eric is back competing on Food Network’s “Next Iron Chef : Redemption” and he’s in it to win it!

L.A.’s consummate host is the ever-gracious Piero Selvaggio, the impresario behind Valentino in Santa Monica. They are celebrating their 40th Anniversary this month and next with a series of cork-popping, festive evenings. Piero offers advice on how you keep a destination fine-dining restaurant fresh after 40 years!

It’s Korean pears and meyer lemons on the Melissa’s Produce Report. Corporate Chef Ida Rodriguez joins produce guru Robert Schueller to give us the fascinating 411 along with some great recipes.

Podcasts

Segment One: Amanda Freitag – Celebrity Chef and Food Network Personality
Segment Two: Executive Chef David LeFevre of M.B. Post in Manhattan Beach
Segment Three: Executive Chef Eric Greenspan of The Foundry on Melrose and Food Network’s “Next Iron Chef: Redemption.” Part One
Segment Four: Executive Chef Eric Greenspan of The Foundry on Melrose and Food Network’s “Next Iron Chef: Redemption.” Part Two
Segment Five: Piero Selvaggio – Valentino Restaurtant
Segment Six: Melissa’s Produce Moment with Produce Guru Robert Schueller and Corporate Chef Ida Rodriguez