Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

Every recipe appearing on the Times’ Website or in print has been thoroughly tested to work in a home kitchen. The accompanying photos always show the finished result of that actual recipe. That’s their unqualified promise!

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Play

Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times Continues…

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

All the details are not finalized yet but the current Test Kitchen is about to be phased out. The Times will soon be moving to new, modern quarters in El Segundo. We have it on good authority that a new Test Kitchen will soon be on the way that will be state-of-the-art for 2018! When Noelle has all the exciting specifics she will be back to share them with us!

Play

Show 277, June 16, 2018: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA

Charles CT WilliamsShrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. In that time, a love of organic gardening has quite literally taken over their backyard and with that a fascination for all things that can be produced from the plethora of fruits, veggies and roots coming out of their soil.

After enjoying some shrub cocktails at a local restaurant they started thinking how fun it would be to start making their own for home consumption. Naturally, that led to the idea to be able to share these fun flavors with other farm-minded people who love the science of infusing and fermentation.

From there Broken Clock Vinegar Works was born, as these drinking vinegars can be enjoyed anytime of day, either with a dash of your favorite spirit or with a glass of sparkling water. The Williams’ daughter, Audrey, enjoys sipping Shrub sodas when she’s feeling fancy! She’s also very helpful at the winery doing punch downs and taste testing new flavors.

The Broken Clock Vinegar works will soon debut their Tasting Room on June 23rd. It’s the only certified Winery in Solvang. Tastings can be scheduled there by appointment.

We’re fans of the Prickly Pear & Kaffir Lime Shrub.

Founder CT Williams (and Master Shrubber) has all the quaffable 411 for us.

Play

Show 277, June 16, 2018: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood

Brian CousinsAt NZ Wine Navigator (virtual store,) you’ll discover the finest selection of artisanal New Zealand wines available in the US delivered right to your door. Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc.

Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Master Sommelier Cameron Douglas (direct from New Zealand) will be attending to present the wines and interact with the guests.

Expect, as one of the courses, an exceptional lamb dish matched with both a Syrah and Cabernet Sauvignon.

Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us on the specifics.

Play

Show 277, June 16, 2018: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon

Jay BobergNicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir.

Fruit for the Willamette Valley Pinot Noir is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.

“Pinot Noir is my desert island wine,” says Jay Boberg, “and I love the Pinots from Oregon. I’ve been drinking wines from Willamette Valley since 1983. People used to talk about their potential, but now you can taste what that potential has become—earth and elegance.”

In 2012, as Jay was winding down his fulltime role in the music industry, he approached his friend, Jean-Nicolas, with the idea of starting a winery together in Willamette Valley. “Jean-Nicolas and I have been friends since 1988. We share very similar philosophies about life, business, wine and friendship. Nicolas-Jay is about making the very best Pinot Noir we can possibly make.

It is also about building something together that one day we hope our kids will be a part of. When you look at the great domaines of the world, these two ideas go hand in hand.

Nicolas-Jay has recently opened a rustic farm house tasting room in Dundee near their Bishop Creek Vineyard. Tasting by appointment only, please.

Jay Boberg is our guest.

Play

Show 277, June 16, 2018: Executive Chef John Cox, The Bear and Star, Los Olivos, CA

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

Chef John even has an eye-catching test hydroponic garden growing at The Bear & Star.

The Bear and Star’s Executive Chef/Partner John Cox (The Cowboy Chef) joins us with the enticing profile.

Play

Show 277, June 16, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Play

Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 276, June 2, 2018: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

Play

Show 276, June 2, 2018: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Continues…

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Author Andrew Friedman continues.

Play